Dim Pauruti with Masala Cha

Coat and Fry the Bread

• Place a non-stick skillet or tawa over medium heat. Add 1 tablespoon of mustard oil and let it heat up.
• Take one slice of bread and dip it into the egg batter. Let it soak for 5-10 seconds on each side, ensuring it's fully coated but not overly saturated.
• Gently press the bread into the batter to help the chopped onions and chilies adhere to the surface.
• Carefully lift the coated bread slice and place it on the hot pan.
• Cook for 2-3 minutes on the first side, until the bottom is golden brown and crisp.
• Flip the slice carefully and cook for another 2-3 minutes on the other side until the egg is fully cooked through and the bread is golden.
• Remove the cooked Dim Pauruti and place it on a plate.

Repeat and Serve

• Repeat the process for the remaining bread slices, adding more oil to the pan as needed for each batch.
• Serve the Dim Pauruti immediately while hot and crisp.
• It pairs wonderfully with tomato ketchup, chili sauce, or a simple side salad.

Simmer and Serve

• As soon as the chai comes to a boil, reduce the heat to low and let it simmer gently for another 2 minutes. This allows all the flavors to meld together perfectly.
• Turn off the heat. Carefully strain the chai through a fine-mesh sieve directly into serving cups.
• Serve immediately and enjoy the aromatic experience.