Samosa Pinwheel to Pazham Pori: Tempting chai combos to relish during the winter season

India is the second largest tea producer in the world after China. Unsurprisingly, Indians consume over 80 per cent of the tea India produces. This data speaks for itself about how much we Indians love our tea. From an octogenarian to a young child of the family, all sip on tea either in the morning, evening or during both times of the day.

As most chai lovers in the country would agree, tea isn't just a beverage, it's an emotion. To elevate the experience of enjoying tea, we often pair it up with a myriad of chai-combos.

Bun-maska dipped in chai transports one to a state of complete bliss the moment the tea-dipped buttery bun melts in the mouth. The same is true with biting into crispy matri which when sipped with masala chai pleases the senses due to a blend of this combo's sweet and salty taste.

Each one picks their favourite chai-combos that best pleases their taste palate, be it Vada Pav, Kanda Bhajjiya, Fafda, Samosa, Ajwain Paratha, or even a plain chapati. If you are a chai lover who loves to make sipping tea a splendid affair, we bring you recipes of delectable snacking items that you can pair with your tea.

Samosa Pinwheel
This dish was created keeping a smaller format of samosa in mind. With the current trend of portion control, samosa pinwheel satisfies the craving by just eating a single piece. Its uniqueness is in the way it is rolled and served with chutneys on top. "Crispy covering with a soft spicy tangy filling paired with piping hot masala chai is a match made in heaven," says Chef Hiren.

Ingredients:
Boiled potato - 200 gm
Chaat masala - 10 gm
Samosa sheets - 100 gm
Salt - 5 gm
Pepper - 5 gm
Ajwain - 2 gm
Hing or Asafoetida - 1 gm
Whole coriander seeds - 5 gm

Method:
1. Mix the boiled potato with all the above ingredients
2. Spread the samosa sheets, put the mixture on top and gently roll.
3. Once rolled, cut them into small pinwheel-sized shapes.
4. Put the rolls in the fridge for three hours.
5. After three hours, fry the pinwheel and serve with green chutney.

Recipe by Chef Hiren Mistry, Millo

Pazham Pori or Banana Fritters
Pazham Pori also known as Etakka appam is a popular snack from Kerala made with ripe plantains. Plantain slices are coated in a flour batter to which cardamom is also added for that extra flavour. "It is crispy, crunchy, comforting, and one of the most popular and heartwarming snacks that is relished with local Kerala tea," says Chef Marina Balakrishnan.

Ingredients:
Refined flour - 1 cup
Rice flour - 1 tbsp
Ripe plantains - 2
Sugar - 3 tbsp
Salt - a pinch
Cardamom powder - 1/2 tsp
Turmeric powder - a pinch
Oil for frying
Water as required

Method:
1. Prepare the batter by adding refined flour, rice flour, cardamom powder, sugar, salt and turmeric powder. Mix it with a cup of water to achieve a smooth batter consistency. Whisk well.
2. Peel plantains and cut them in half. Cut each half into three slices.
3. Dip the slices into the batter. It should be well coated with the batter. Deep fry them in hot oil.
4. Serve with hot Nadan (local) Kerala Chaya.

Recipe by Chef Marina Balakrishnan

Kothimbir Vadi
Elevate your tea-time experience with this bite-sized delight that blends the richness of besan or gram flour, coriander and spinach, offering a symphony of aromatic spices. "Kothimbir Vadi promises a crispy exterior and a soft, flavourful interior, making it an irresistible accompaniment to your favourite cup of tea," says Chef Devcharan Tandan.

Ingredients:
Besan or gram flour - 3 cups
Rice flour - 1/2 cup
Finely chopped green coriander - 1 /2 cup
Finely chopped spinach - 1 cup
Turmeric powder - 1/2 tbsp
Red chilli powder - as per taste
Finely chopped green chilli - 1/5 tbsp
Chopped onion - 2 cups
Chilli flakes - as per taste
Garlic paste - 1 tbsp
Garam masala - 1/2 tbsp
Sesame seeds - 1 tbsp
Crushed garlic - 2 cloves
Cooking soda - 2 pinches
Lemon juice - 1 whole lemon
Salt - as per taste
Oil to fry

Method:
1. Combine gram flour, rice flour, and salt in a mixing bowl
2. Gradually add water to achieve a smooth batter-like consistency
3. Add the remaining ingredients - chopped coriander, spinach, onion, green chilli, turmeric powder, red chilli powder, lemon juice, chilli flakes, garlic paste, and garam masala into the batter.
4. Mix the batter well, ensure the consistency is smooth and there are no lumps.
5. Additionally, you may add sesame seeds and crushed garlic to the well-mixed batter.
6. Add cooking soda if desired.
7. Grease a tray, transfer the batter, and steam for 15 minutes or until a knife inserted comes out clean.
8. Cool for 15-20 minutes, loosen the edges, invert, and cut into squares or diamonds
9. Heat oil in a pan, fry the steamed Kothimbir Vadi until pale golden and crisp
10. Serve with green chutney, sweet chutney, or tomato ketchup

Recipe by Chef Devcharan Tandan, Sayaji Hotel Indore

Buttermilk Pancakes
According to Chef Ganesh, pairing Buttermilk pancakes with tea isn't just a choice, it's a symphony of taste. The subtle tang of buttermilk finds its match in the warmth of tea, creating a delightful dance on your palate. This fluffy goodness although might sound unusual, makes for a perfect tea combination.

Ingredients:
Maida (refined flour) or pancake premix - 770 gm
Eggs - 6
Milk - 1 ltr
Caster sugar - 120 gm
Baking powder - 20 gm
Vanilla essence - 15 ml
Salad oil - 25 ml
Clarified cold butter - 200 ml

Method:
1. Beat eggs and castor sugar together until fluffy with vanilla essence.
2. Fold in the baking powder and flour.
3. Pour in the butter and milk. Whisk at a slow speed making sure it all combines into a glossy batter.
4. Pour the batter onto a griddle plate. Each pancake should weigh about 30 grams.
5. Serve with chai and relish with your favourite toppings.

Recipe by Chef Ganesh, Koa

Jackfruit Tostada
Crispy, saucy and creamy, Jackfruit Tostada adds extra crunch to chai-time. With a mix of various sauces and indulgent flavours, this crispy goodness is sure to make you fall in love with your tea even more. Since we all love to enjoy crispy snacks with our tea, be it wafers, puris or even biscuits, this dish serves chai lovers the best of both worlds - crispy goodness and a filling, scrumptious meal.

To make BBQ sauce:

Ingredients:
Crushed garlic - 5 gm
Chipotle - 60 gm
Sankeshwari paste - 60 gm
Ketchup - 100 gm
dark soy - 5 gm
Tabasco - 3 gm
Olive oil - 4 tbsp

Method:
Mix all the ingredients in a bowl to make the sauce and store in a jar.

To make tostada

Ingredients:
Crushed garlic - 2 tbsp
Cooked jackfruit - 750 gm
BBQ sauce - 200 gm
Chopped coriander - 4 tbsp
Aromat - 1/2 tbsp
Tomato sauce - 150 gm
Salt to taste
Pepper - 1 pinch
Butter - 5 gm
Parmesan - 3 gm
Chilli powder - 1/2 tsp
Peri-peri seasoning - 1/2 tsp
Tortilla chips - quantity as per your preference
Sour cream - 1 cup

Method:
1. Cut the jackfruit, and shred it with a fork.
2. Once the Jackfruit is shredded, take a pan, and add olive oil. Cook jackfruit in the pan for 30-35 minutes.
3. Add butter, parmesan, coriander, salt, aromats, chilly powder, peri-peri seasonings, BBQ sauce, and mix the shredded jackfruit.
4. Place the mixture on crispy fried tostadas or nacho chips.
5. Garnish it with sour cream.

Recipe by Chef Hiren Mistry, Millo

Japanese Omelette with Ham and Vegetables
Indulge in the exquisite flavours of a Japanese-style omelette packed with a medley of vibrant vegetables and savoury ham. This recipe combines the richness of eggs with the freshness of tomatoes, carrots, green chillies, and onions, creating a delightful dish perfect to please the taste buds.

Ingredients:
Butter - 10 gm
Eggs - 2
Chopped tomato - 1 cup
Chopped carrot - 1/2 cup
Green chillies - 2 gm
Chopped onion - 1/2 cup
Green peas - 1/2 cup
Salt - as per taste
Black pepper - 1 pinch
Cream - 1 tbsp
Vegetable oil - 2 tbsp
Deli ham slice - 1/2 inch
Cooked medium-grain rice (preferably day-old or slightly dry) - 1 cup
Tomato ketchup - 1 tbsp
Oyster sauce - 1/2 tbsp
Soy sauce - 1/2 tbsp
Chicken stock - 1 cup
Green onion/Parsley (optional) - 1 cup

Method:
1. In a pan, heat vegetable oil and saute chopped onions until translucent.
2. Add chopped tomatoes, carrots, green chillies, and green peas. Cook until vegetables turn tender.
3. In a bowl, whisk eggs and add a pinch of salt, black pepper, and cream. Mix well.
4. Heat butter in a non-stick pan over medium heat.
5. Pour the egg mixture into the pan and let it set slightly.
6. Place a layer of deli ham slice on the partially set egg.
7. Spread the cooked vegetable mix evenly over the ham.
8. Spread a layer of day-old or slightly dry rice over the vegetables.
9. Drizzle tomato ketchup, oyster sauce, and soy sauce over the rice for added flavour
10. Pour a small amount of chicken stock around the edges of the pan to keep the omelette moist
11. Carefully fold the omelette in half, covering the delicious filling.
12. Allow it to cook until the eggs are fully set and the omelette has a golden hue
13. Slice the omelette and serve it hot, garnished with a sprinkle of chopped green onions or parsley

Recipe by Chef Devcharan Tandan, Sayaji Hotel Indore