Crispy Bhajia with Masala Chai

Crispy Bhajia with Masala Chai pinit

Indulge in the ultimate comfort of a classic Masala Chai and crispy Bhajias. Masala Chai is a traditional Indian spiced tea made with black tea, milk, aromatic spices, and sweetened to perfection. Paired with Bhajias, a delicious Indian fritter made with gram flour and various veggies, this combo makes for a delightful snack or light meal that will warm your soul.

Crispy Bhajia with Masala Chai

Crispy Bhajia with Masala Chai Pin Recipe
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Prep Time 10 min Cook Time 18 min Total Time 28 mins Difficulty: Beginner Servings: 1 Calories: Approximately 300-350 calories (depending on serving size) Best Season: Suitable throughout the year

Ingredients

Masala Chai

Crispy Bhajia

Instructions

  1. Start by preparing the Masala Chai: In a saucepan, bring water to a boil and add cardamom, cinnamon, cloves, and grated ginger. Simmer for a minute.
  2. Add black tea leaves or tea powder, and simmer for 2-3 minutes.
  3. Add milk and bring the mixture to a boil again. Add sugar or sweetener if desired and strain the chai into a cup.
  4. Now, for the Bhajias: In a mixing bowl, combine gram flour, cumin seeds, red chili powder, asafoetida, and salt. Mix well.
  5. Gradually add water and whisk until you get a smooth and thick batter.
  6. Heat oil in a deep frying pan. Dip the sliced onions, potatoes, green chilies, and spinach (if using) in the batter and deep fry until golden and crispy.
  7. Drain the Bhajias on a paper towel to remove excess oil.
  8. Serve the piping hot Masala Chai with crispy Bhajias for a delectable Indian tea-time treat.

Note

  • For Masala Chai, adjust the level of spices and sweetness according to your taste preference. You can use ginger, cardamom, cinnamon, and cloves for an authentic flavor.
  • Bhajias can be customized with your favorite vegetables like potatoes, onions, spinach, or cauliflower. Ensure the batter has a smooth consistency to achieve crispy fritters.
  • Serve the Bhajias hot with chutney or ketchup for dipping.
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