In the Chole Bhature video, you add tea bags while boiling the chickpeas. What chemical compound in the tea contributes to the color and flavor?

Question

What do tea bags contribute when boiling chickpeas for Chole Bhature? Discover the chemical compound in tea that adds color and flavor.

Answer 1

The chemical compound in tea that contributes to the color and flavor of Chole Bhature is **tannins**. They impart a dark color and a slightly bitter, complex flavor to the chickpeas.

Detailed Explanation:

When tea bags are added to the boiling chickpeas, the hot water extracts the tannins from the tea leaves. Tannins are a group of complex polyphenols found in many plants, including tea. These compounds have several effects on the Chole Bhature:

1. Color: Tannins are responsible for the dark brown color that is characteristic of authentic Chole. They stain the chickpeas, giving them a rich, appealing hue.

2. Flavor: Tannins contribute a slightly bitter and astringent flavor profile. This bitterness balances the other flavors in the dish, adding depth and complexity. It's not an overpowering bitterness, but rather a subtle undertone that enhances the overall taste.

3. Texture: Some believe that tannins can also help to slightly firm up the chickpeas, preventing them from becoming too mushy during cooking. However, this effect is less pronounced than the color and flavor contributions.

The amount of tea used and the steeping time will affect the intensity of the color and flavor. Experiment to find the perfect balance for your taste.

Pro Tip:

Don't over-steep the tea bags for too long, as this can result in an overly bitter flavor. Start with a shorter steeping time and adjust to your preference in subsequent batches. You can also use dried amla (Indian gooseberry) as an alternative source of tannins if you prefer a slightly different flavor profile.