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Soorchai
Kashmiri tea made with almond, pistachio, white butter and served with bakarkhani.
Soorchai Recipe by Chef Ajay Chopra
Cuisine

- Indian

Serves

- 4

Cooking Time

-20 min

Difficulty

- Medium

Preparation Time

- 05 min

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INGREDIENTS

  • 2 Cups Water
  • 2 tsp Kashmiri Chai
  • 8 Chopped Pistachio
  • 3 tsp Almond Powder
  • 1/2 Cup Milk
  • Salt
  • 1 tsp Butter

HOW TO PREPARE SOORCHAI

  1. 1

    Warm Water in a pan add salt and boil small potatoes till soft.
  2. 2

    For Sohal, In a bowl add whole wheat flour, Carom seeds, salt, ghee and shorten it well, and water and knead a dough and rest it for 10 minutes.
  3. 3

    Cut ball from dough and roll them poke with fork to avoid puffiness, deep fry them in oil, Warm ghee in a pan, add fenugreek seeds, Kalaunji seeds, cumin seeds, fennel seeds, boil potatoes in water and add and mis, add asafoetida and saute.
  4. 4

    In a bowl add turmeric powder, red chilli powder, coriander powder, salt, Cumin powder, garam masala powder, water and make a paste and add in potato mixture, add green chilli, chopped coriander leaves, dry mango powder and saute.
  5. 5

    Garnish with fresh coriander leaves and serve with sohal.
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