Chai Ka Masala Recipe
Chai Masala is an Indian spice mix mainly used to flavor the milk tea (chai). Learn how to make masala tea powder in a few simple steps.
Servings: 100 gram
- 1 tablespoon Green Cardamon (Elaichi)
- 1 tablespoon Dry Ginger Powder (Saunth)
- ½ tablespoon Cloves (Laung)
- ½ tablespoon Black Peppercorns (Kali mirch)
- ½ inch Cinnamon (Dal chini)
- ¼ tablespoon or half piece Nutmeg (Jayphal)
Dry roast all the spices except ginger powder over low heat for 2-3 minutes. Or you can roast the spices till their aroma is released. Turn off the heat. Allow the spices to cool down a bit
Grind roasted spices to a fine or coarse powder. Use a strong blade dry mixing jar for the purpose
Combine ginger powder in the chai masala and mix nicely
Chai masala is ready. Store it in a air tight container for 6 months to 1 year
Half a teaspoon of chai spice mix is sufficient for making two cups of tea. Or you can increase the quantity of chai masala as per taste preference.
- While roasting the spices make sure not to brown them or roast for too long. Else, they will turn bitter.
- No need to roast the dry ginger powder.
- Use a strong blade, heavy duty mixer for grinding spices. Please do not use smoothie blenders for grinding whole spices.
- You can store chai masala at room temperature for 6 months to 1 year. Make sure to use a clean and dry spoon to scoop the masala powder.
- Homemade tea masala is strong in taste than the packaged one. So add in tea accordingly.
Calories: 1kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 2mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 1mg | Iron: 1mg