Chole — the spiced chickpea preparation of Punjab, eaten for breakfast with bhatura (deep-fried leavened bread) or with puri — achieves its characteristic deep, brownish-black colour and complex flavour through a technique that has no parallel in other legume preparations: the addition of a black tea bag to the cooking water, which provides tannins that colour the chickpeas and contribute astringency that balances the spice's richness.
- **The dried chickpeas:** Soaked overnight. The tea bag is added to the soaking water (or cooking water) from the beginning — the longer the chickpeas absorb the tannin-coloured water, the deeper the colour penetration. - **The black tea bag:** Breaks down in the boiling water and stains the chickpeas — the tannins also firm the chickpeas' exterior slightly, helping them maintain their shape through the subsequent spiced cook. [VERIFY] Bharadwaj's tea bag specification. - **The amchur (dry mango powder):** The specific sourness of Punjab chole — its tartaric and citric acid from the dried raw mango providing a souring that tamarind cannot replicate in this specific preparation. - **The anardana (pomegranate seed powder):** A second sour layer — adds depth to the amchur's brightness. - **The chole masala:** A specific blend of chilli, coriander, cumin, amchur, anardana, pomegranate seeds — different from standard garam masala in its dominant sour and tangy notes. - **The bhatura pairing:** The deep-fried, puffed bhatura is specifically calibrated as a counterpoint to chole's complex spice — the bhatura's neutral, slightly rich interior absorbs the chole's gravy.
Indian Cookery Course