Revealed: The secrets of making pindi chole that has the signature black colour

You’ve nailed the taste and the texture but unable to get that signature black colour every time you make chole? Here’s how to get it:

1. Black tea: Boil chickpeas that have been allowed to soak overnight either with a teabag or add a cup of tea-infused water to the pot. Once the chickpeas are cooked drain and reserve the excess stock for use later to adjust the consistency of the dish. Things to remember: It has to be black tea, not green or any other exotic colour or kind. And do not add too much of tea brew or tea bags. The chickpeas might get a bitter aftertaste. Don’t be disappointed if your chickpeas don’t absorb the colour of the tea brew. Trust me when I say, it’ll work out once you adopt point 3.

2. Dried Indian gooseberry or amla: This fruit is a superfood with innumerable health benefits and it is quite potent. A little goes a long way in lending the dish not just the delicious tanginess but that much desired black colour. The only issue is that it is not widely available and cannot be substituted with any other souring agent to achieve the colour. Point to remember: Fresh gooseberry or the candied variety do not give the desired result.

3. Pure iron pot or wok: Dig out that iron kadai that is probably gathering dust in your grandma’s kitchen, give it a good scrub to get rid of any rust marks, dry it on heat and smear some cooking oil for this one utensil is a fool-proof way to get that black colour. Cook your tea brew steeped chickpeas in an iron wok, following your favourite recipe and leave it in the pan for a couple of hours. Before you realise it, it would change into the gorgeous black colour. Once you are happy with the colour, remove the preparation from the utensil as it might develop a metallic taste. Point to remember: Cast iron utensils might not be that effective. But there is no harm in giving it a try.

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