Tandoori chai or kulhad chai is a unique Indian tea prepared in a special way. The good old masala tea is poured in a super hot clay pot or kulhad from a height to infuse the tea with earthy smoky flavor and also to make it frothy. It is super easy to make this tandoori tea at home and here is how to make it.
- 1 inch ginger piece peeled
- 3 green cardamoms
- 3/4 cup water
- 3 teaspoons tea leaves
- 2.5 cups milk boiled
- sugar to taste
- A small kullad or earthen ware pot
Take your earthen pot and clean it thoroughly. Rinse and completely wipe off the moisture. Place it in your stove top and heat it thoroughly from all sides until it turns blackish
Rinse and peel 1″inch ginger piece. Add into a mortar along with 3-4 cardamom pods. No need to remove the husk of the cardamom. Using a pestle crush them well.
Add this to 3/4 cup water and bring it to rolling boil.
Add 3-4 teaspoons dried tea leaves and simmer for 3-4 minutes.
Next add 2.5 cups boiled milk and sugar to taste. Simmer for 4 more minutes again.
While the tea is simmering remove the earthen pot that is heated carefully from the flame and place inside a deep bowl
Now strain the simmered tea and pour into the hot kullad placed inside a vessel from a height. It will bubble and ooze out very fast depending on how well you have heated the kullad.
Let it sit for a minute to absorb the smoky flavor. Remove the kullad carefully with a tong and transfer tea into serving glasses. Serve tandoori chai immediately.
Serving: 3g | Calories: 130kcal | Carbohydrates: 11g | Protein: 7g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 91mg | Potassium: 291mg | Fiber: 1g | Sugar: 10g | Vitamin A: 329IU | Vitamin C: 1mg | Calcium: 237mg | Iron: 1mg