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.
- 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
- Put the water on boil
- Meanwhile, crush the cardamom pods. You can use a rolling pin to do so.
- Add the crushed pods and fennel seeds to water
- Grate ginger and add to water. Add sugar too.
- Leave to simmer for 2- 5 minutes
- Add tea leaves and now simmer for 5 minutes
- Add milk till boiled
- Take off and strain
- Enjoy your tea!
Tips: Swap tea leaves for 2-3 tea bags if you don’t have tea leaves