Besan Chilla, Tawa Bread Toast and Masala Chai

Ingredients

• 8 slices Whole Wheat Bread (Brown or multigrain bread also works well.)
• 1 cup Besan (Also known as gram flour or chickpea flour.)
• 1 medium Onion (Finely chopped.)
• 1 medium Tomato (Finely chopped and deseeded.)
• 2 pcs Green Chili (Finely chopped, adjust to your spice preference.)
• 3 tbsp Coriander Leaves (Freshly chopped.)
• 0.5 tsp Turmeric Powder
• 1 tsp Kashmiri Red Chili Powder (Provides color without excessive heat.)
• 0.5 tsp Garam Masala
• 0.5 tsp Ajwain (Also known as carom seeds.)
• 1 tsp Salt (Adjust to taste.)
• 0.75 cup Water (Approximately, adjust for a thick, coating consistency.)
• 4 tbsp Vegetable Oil (For shallow frying.)

Instructions

1. 1

   Prepare the Batter

   • In a large mixing bowl, combine the besan, turmeric powder, Kashmiri red chili powder, garam masala, ajwain, and salt. Whisk the dry ingredients to ensure they are evenly mixed.
   • Add the finely chopped onion, deseeded tomato, green chilies, and coriander leaves to the bowl. Stir to combine with the flour mixture.
   • Gradually add water while whisking continuously to create a smooth, lump-free batter. Aim for a consistency similar to a thick pancake batter that can easily coat the back of a spoon. This should take about 2-3 minutes.
2. 2

   Coat the Bread

   • Heat a tawa (griddle) or a non-stick frying pan over medium heat. Once hot, add 1 teaspoon of oil and spread it evenly.
   • Take one slice of bread and dip it into the besan batter. Quickly coat both sides evenly. Avoid soaking the bread for more than a few seconds to prevent it from becoming soggy and breaking apart.
   • Lift the coated bread slice, allowing any excess batter to drip back into the bowl.
3. 3

   Pan-Fry the Toast

   • Carefully place the batter-coated bread slice onto the hot tawa. Cook on medium heat for 2-3 minutes, until the bottom side is golden brown and crisp.

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.