Anda Bhurji, Methi Thepla and Masala Chai

Ingredients

• 1.5 cup Atta (Whole wheat flour)
• 0.25 cup Besan (Gram flour)
• 1 cup Fresh Methi Leaves (Tightly packed and finely chopped)
• 0.25 cup Plain Yogurt (Full-fat, at room temperature)
• 1 tsp Ginger-Garlic Paste
• 2 whole Green Chillies (Finely chopped, adjust to taste)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chilli Powder (Use Kashmiri for mild heat and color)
• 1 tsp Coriander-Cumin Powder
• 0.25 tsp Asafoetida (Also known as Hing)
• 0.5 tsp Carom Seeds (Also known as Ajwain)
• 1 tsp Salt (Adjust to taste)
• 0.5 tsp Sugar (Optional, to balance bitterness)
• 2 tbsp Oil (For the dough)
• 0.25 cup Warm Water (As needed for kneading)

Instructions

1. 1

   Prepare the Dough (5 minutes)

   • In a large mixing bowl, combine atta, besan, turmeric powder, red chilli powder, coriander-cumin powder, asafoetida, carom seeds, salt, and optional sugar. Whisk thoroughly to ensure the spices are evenly distributed.
   • Add the finely chopped methi leaves, plain yogurt, ginger-garlic paste, green chillies, and 2 tablespoons of oil.
   • Using your fingertips, rub the wet ingredients into the flour mixture until it resembles coarse breadcrumbs. This step ensures the fat and moisture are well incorporated.
2. 2

   Knead and Rest the Dough (30 minutes)

   • Gradually add warm water, a little at a time, and begin to knead. The methi and yogurt will release moisture, so be cautious not to add too much water at once.
   • Knead for 6-8 minutes until you have a soft, smooth, and pliable dough. It should be softer than standard roti dough but not sticky.
   • Coat the dough with a few drops of oil, cover the bowl with a damp cloth or a lid, and let it rest for at least 20-30 minutes. This resting period is crucial for developing gluten and results in softer theplas.
3. 3

   Roll the Theplas (10 minutes)

   • After the dough has rested, knead it again for one minute.

Ingredients

• 2 cup Water
• 2 cup Whole Milk (For a rich, creamy texture.)
• 4 tsp Assam Black Tea Leaves (Or any other strong black tea.)
• 1 inch Fresh Ginger (Peeled and coarsely crushed.)
• 4 pods Green Cardamom Pods (Lightly crushed to open them.)
• 1 inch Cinnamon Stick
• 4 pcs Cloves
• 5 pcs Black Peppercorns (Lightly crushed.)
• 4 tsp Sugar (Adjust to taste.)

Instructions

1. 1

   Prepare the spices. Using a mortar and pestle or the back of a spoon, lightly crush the green cardamom pods, cloves, and black peppercorns. Coarsely crush the peeled ginger.

2. 2

   In a medium saucepan, combine 2 cups of water with the crushed ginger, cardamom pods, cinnamon stick, cloves, and peppercorns. Bring the mixture to a rolling boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer for 5-7 minutes. This step is crucial for infusing the water with the spice flavors.

3. 3

   Add the black tea leaves to the simmering spice decoction. Allow it to brew for 2 minutes, or until the liquid turns a deep, dark color.

4. 4

   Pour in the 2 cups of milk and add the sugar. Increase the heat to medium and bring the chai to a gentle simmer, stirring occasionally. Be careful not to let it boil over. Simmer for another 2-3 minutes until the chai reaches a rich, creamy brown color.

5. 5

   Turn off the heat. Strain the chai through a fine-mesh sieve directly into serving cups. For a traditional frothy top, you can pour the chai back and forth between the saucepan and another heatproof vessel a few times before serving. Serve immediately.