- Heat a nonstick pan and dry roast sauf, green cardamom, black pepper, laung, dalchini on low to medium flame until the spices turn aroamtic.Turn off the gas and let it cool completely.
- Transfer all the ingredients in a blender, now add ginger powder and blend to make a fine powder. strain the masala once. Chai masala is ready. Store in an airtight container and use as required.
- Around ¼ teaspoon chai masala is perfect for 2 cups of indian masala chai. Though you can add ½ teaspoon for a more spiced chaI.
- OPTIONAL INGREDIENTS: You can also add some lemon grass, dry rose petals, dry basil (tulsi)leaves and saffron strands to enhance its flavour.
HOMEMADE CHAI MASALA
By Amrita Khetani
Mar, 14th
635
Servings
2 persons
Cook Time
30 minutes
Ingredients
7
- 9
Ingredients
- 4 tbsp Fennel Seeds (Saunf)
- 2 tbsp Green Cardamom (Elaichi)
- 2 tbsp whole Black Peppercorns
- 4-5 Black Cardamom
- 1 tbsp Cloves (Laung)
- 2-3 long Cinnamon (Dalchini)
- 2-3 tbsp Ginger powder (saunth)
- 1 Whole Nutmeg/ Jaiphal(crush it)
- Saffron Strands
Instructions
Notes/Tips
??? ????: Reduce the amount of pepper if you don’t like the masala too peppery and hot. 2. You can skip adding any o the mentioned ingredients if they are not available or you are not fond of them. 3. This Chai Masala will last you for about 3 to 4 months when stored in an airtight container at room temperature. 4. Always use a clean and dry spoon to take out the Chai Masala Powder. Using a wet spoon will decrease its shelf life.
