Mumbai Cutting chai recipe with step by step photos. There would be nobody in Mumbai who would not know Mumbai’s cutting chai . Lemme explain for people who don’t know chai is tea and cutting means one cup is divided into 2 , sometimes even into 3 in the special tea glass which you could see in the pic below.. I take this opportunity to share the Mumbai Cutting Chai Recipe or masala chai recipe from the stalls of Mumbai.
Quite nostalgic about cutting chai as I used to have them quite often in college with friends. Especially in monsoon it’s great fun to sip on hot chai. We used to club snacks like mumbai masala toast sandwiches, vada pav etc to eat along chai. Other place we used to hang around was the irani bakery where we used to have bun maska with chai.
I quite miss mumbai cutting chai hence make them home everyday. However it’s different fun to have them on tapri (stall) with friends 🙂 🙂
The mumbai masala chai is quite strong tea and mainly cardamom, ginger goes in making this special tea. Further the tea is brewed / cooked for a long time to get the strong flavor in the chai.
Chai is also offered to our guests irrespective of weather constraints. Chai has a special place in the heart of many Indian’s
Mumbai Cutting Chai Recipe follows:
- 2 cups of water
- ½ cup of milk
- 2 t/s strong chai / tea powder (I use society brand)
- 1 tsp or 2-3 cardamom freshly pounded or crushed (elaichi)
- ½ inch ginger grated or crushed (adrak)
- 2 tbsp sugar or as required
- Pour water in wok / tea vessel.
- Place on high heat add grated or crushed ginger, crushed cardamom and sugar.
- Boil for 3-4 mins on high heat.
- Once it starts bubbling add tea powder.
- Allow the tea to boil on medium heat for 4-5 mins. Ensure tea doesn't overflow.
- Time to add milk and boil again on medium heat for 2 mins.
- Switch off the gas and strain the tea with a strainer.
- Serve mumbai cutting chai with bun maska, vada pav or biscuit.
2.Grated ginger gives more flavor from ginger then the crushed ones.