Jhal Muri, Aloo Chop and Masala Cha

Ingredients

• 500 g Potatoes (About 4 medium, boiled, peeled, and mashed)
• 1 medium Onion (Finely chopped)
• 1 tbsp Ginger Garlic Paste
• 2 pcs Green Chilies (Finely chopped)
• 2 tbsp Roasted Peanuts (Coarsely crushed, optional)
• 0.5 tsp Turmeric Powder (A pinch for the batter)
• 0.5 tsp Red Chili Powder (A pinch for the batter)
• 0.5 tsp Cumin Powder
• 0.5 tsp Garam Masala
• 1 tsp Amchur Powder (Dry mango powder)
• 2 tbsp Coriander Leaves (Finely chopped)
• 1.5 tsp Salt (1 tsp for filling, 0.5 tsp for batter, or to taste)
• 2 tbsp Mustard Oil (For sautéing the filling, for authentic flavor)
• 1.5 cup Besan (Gram flour)
• 2 tbsp Rice Flour (For extra crispiness)
• 0.5 tsp Ajwain (Carom seeds)
• 0.25 tsp Baking Soda (A small pinch)
• 1 cup Water (Approximately, for batter)
• 2 cup Vegetable Oil (For deep frying)
• 1 tsp Kala Namak (Black salt, for sprinkling)

Instructions

1. 1

   Prepare the Potato Filling

   • In a large bowl, mash the boiled and peeled potatoes. Keep them slightly chunky for better texture.
   • Heat mustard oil in a pan over medium heat. Add the chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and green chilies. Sauté for 1 minute until the raw aroma disappears.
   • Add the turmeric powder, red chili powder, cumin powder, and garam masala. Stir and cook for 30 seconds until fragrant.
   • Add the mashed potatoes, salt, amchur powder, and crushed peanuts (if using). Mix thoroughly to combine all the ingredients. Cook for 2-3 minutes, pressing down with the spatula.
   • Turn off the heat and stir in the chopped coriander leaves. Transfer the mixture to a plate and allow it to cool down completely.
2. 2

   Shape the Patties

   • Once the potato mixture is cool to the touch, divide it into 8 equal portions.
   • Lightly grease your palms with oil. Roll each portion into a smooth ball, then gently flatten it to form a round patty (chop) about 1/2-inch thick.
3. 3

Ingredients

• 2 cup Water
• 2 cup Whole Milk (For a richer, creamier chai)
• 4 tsp Black Tea Leaves (Assam or CTC (Crush, Tear, Curl) tea works best)
• 2 tsp Sugar (Adjust to your preferred sweetness)
• 1 inch Ginger (Freshly grated or crushed)
• 4 pc Green Cardamom Pods (Lightly crushed to release flavor)
• 4 pc Cloves (Lightly crushed)
• 1 inch Cinnamon Stick
• 4 pc Black Peppercorns (Lightly crushed)

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 to open them up.
   • Peel and grate the fresh ginger.
2. 2

   Infuse the Water

   • In a medium saucepan, combine 2 cups of water with the crushed spices, cinnamon stick, and grated ginger.
   • Bring the mixture to a rolling boil over medium-high heat.
   • Allow it to boil for 2-3 minutes. This step is crucial for extracting the maximum flavor from the spices.
3. 3

   Brew the Tea

   • Reduce the heat to medium and add the black tea leaves to the spiced water.
   • Let the tea simmer for 1-2 minutes, allowing it to develop a rich, dark color and strong flavor.
4. 4

   Add Milk and Sweetener

   • Pour in the whole milk and add the sugar, stirring gently until the sugar is fully dissolved.