What is the purpose of adding tea bags or amla when boiling chickpeas for Chole, and how does it affect the final taste and color?

Question

What is the purpose of adding tea bags when boiling chickpeas for Chole? Understand how it affects the final taste and gives it a characteristic dark color.

Answer 1

Adding tea bags or amla (Indian gooseberry) when boiling chickpeas for Chole darkens the chickpeas and imparts a subtle tangy flavor, enhancing the overall taste and appearance of the dish.

Detailed Explanation:

The primary purpose of adding tea bags or amla during the chickpea boiling process is to naturally darken the chickpeas. This is because Chole is traditionally known for its rich, dark brown color. The tannins present in tea bags and the natural pigments in amla leach out during boiling and stain the chickpeas, giving them a desirable deep hue.

Beyond color, both tea bags and amla contribute to the flavor profile. Tea bags can impart a very subtle, slightly earthy undertone. Amla, on the other hand, adds a distinct tangy and slightly sour flavor that complements the spices used in Chole. The acidity from amla also helps in tenderizing the chickpeas further.

Here's a breakdown of how each ingredient works:

1. Tea Bags: Typically, 1-2 tea bags are added to the water while boiling the chickpeas. The tannins in the tea bags darken the chickpeas and add a subtle earthy flavor.
2. Amla: A few pieces of dried or fresh amla are added to the water. Amla not only darkens the chickpeas but also adds a tangy flavor that balances the richness of the dish.

Pro Tip:

If you don't have tea bags or amla, you can use a pinch of baking soda while boiling the chickpeas. Baking soda helps to soften the chickpeas and can slightly darken them, although the effect is not as pronounced as with tea bags or amla. Be careful not to add too much, as it can affect the taste.