Saunf Walli Chai 

The chai I usually make daily uses laung and elachi as the main masala ingredients. The link to the masala chai recipe I use daily  is here:  Masala chai recipe

However I wanted to share with you a different type of Indian chai. In some households saunf (fennel seeds) are used to spice the tea.

Saunf walli chai is also a very good tasting option for tea and the saunf in the chai aids digestion. It not uncommon to be served these aromatic seeds at the end of a spicy meal!

Just like the Masala chai recipe I posted, this is great to have to relax and unwind with.

As someone who loves to have some snacks or a biscuit or two with her tea, it is equally good to create a snack-tea combo with.


Serves: 2 – 3 people

Ingredients 

  • 1 teaspoon of  fennel seeds – saunf 
  • 1 tsp  – 2 tsp Ginger  (obviously it’s up to your individual taste and you can add more )
  • 2 tsps of tea leaves – chai patti 
  • 3- 4 cardamon pods – elachi 
  • 2  ½ cups of water
  •  ½ cup of milk
  • 4 tsp of sugar (adjust to taste)
  • 2 tea cups
  • A tea strainer

Method: 

  1. Put the water on boil
  2. Meanwhile, crush the cardamom pods. You can use a rolling pin to do so.
  3. Add the crushed pods and fennel seeds to water
  4. Grate ginger and add to water. Add sugar too.
  5. Leave to simmer for 2- 5 minutes
  6. Add tea leaves and now simmer for 5 minutes
  7. Add milk till boiled
  8. Take off and strain
  9. Enjoy your tea!

Tips: Swap tea leaves for 2-3  tea bags if you don’t have tea leaves 

 

 

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