• Appearance: Medium-sized brown to dark chickpeas with a rough outer skin

• Texture: Firm and hearty; stays intact even after long cooking

• Taste: Deep, earthy, slightly smoky flavor

• Common uses: Classic Pindi Chole (dry-style chana without onion or tomato), dhabas, street food, and festive Punjabi meals

• Cooking style: Slow-cooked with whole spices like tea leaves, bay leaf, black cardamom, and pomegranate peel for dark color and bold aroma

• Nutrition: High in protein, fiber, and minerals; very filling

• Special trait: Known for strong spice absorption and authentic traditional taste

Pindi chana is loved for its rustic, bold flavor and is a must-have for authentic North Indian and Punjabi chole