We are a bunch of very close friends and we can bond over anything but Chai. All of us have a different method to make it and we can not even agree to disagree if one method is better than the other. It always results in hurt feelings (no I am just kidding, it’s all good) Friends are annoying ,mine are especially annoying but everyone is different and we can learn to respect that!
On a side note I adore my friends , I just don’t adore their Chai and vice versa.
I like a good strong brewed tea, on days that I am feeling indulgent, mostly on weekends, I whip up Masala Chai and if it’s raining that day, it calls for Chai and Pakoras.
I have lovely memories of having store bought pakoras and chai at evening time back home. I cherish those memories.This recipe hits home. I hope you enjoy it as much as I do.
The platter that the pakoras are served on(in the picture )is my Great Grandmother’s and I love it immensely.
Ingredients for Chai:
Two extra strong black teabags or 2 teaspoons black loose tea( I use Tapal extra strong round teabags)
4 black peppercorns
2 cloves
1/2 star anise
2 cardamom pods
1/4 piece ginger root peeled and semi crushed
1/4 teaspoon salt
1 teaspoon sugar
2 cups water(cold)
1 cup whole milk
Directions:
In a small saucepan , bring all the spices and water to a boil. At this point add the teabags or loose tea and bring it to a boil. Reduce heat and let it cook until half the liquid remains.
Add milk and bring it to a boil. With a ladle , pour the mixture back and fourth a couple of times. This will intensify the color of the chai and the flavor quicker.Use a sieve to strain the spices and enjoy hot. Put on your favorite childhood songs and enjoy with hot pakoras!
Ingredients for Pakoras:
1 large potatoe thinly sliced lengthwise( just like you would for fries but thinner)
1 large onions
2 cups fresh spinach( I used 1 cup frozen, thawed and drained)
2 jalapenos very thinly sliced
1 cup chickpea flour (besan)
2 teaspoons cayenne pepper
3 teapoons coriander powder
2 teaspoons cumin powder
2 teaspoons cumin seeds
2 1/2 teaspoons salt or to taste
Water
Oil for deep Frying
Chaat Masala to sprinkle (optional)
Directions:
In a large mixing bowl, add the vegetables, spices, chickpea flour and enough water for the flour to stick to the vegetables( I personally do not like too much chickpea flour in my pakoras but a lot of people do and I totally respect that).This yields crispier pakoras.Let the mixture sit for 10 to 15 minutes. The Chickpea flour will soften.
Now in a wok or a deep frying pan bring vegetable oil to a high temperature. It should be bubbling if you put a spoonful of batter in it. Use a tablespoon to scoop the mixture in the hot oil. Be sure not to overcrowd your wok, Pakoras take a long time to cook and turn soggy .Cook for a couple of minutes on each side and use a sieved ladle to scoop out and drain excess oil on a kitchen towel.Sprinkle with Chaat Masala.Enjoy with your Masala Chai or your regular chai or eat it in a roti with lots of ketchup and think of me, and if you are up for let me know also!
Feedback is always loved.