Terrifyingly Tealicious Treats
Last week we wrote a great recipe for Masala Milk with a tea'wist.
Just as we posted that up on the blog, we came across a phenomenal combination! Recently in India, a chap named Owais Siddiqui came up with this idea, masala chai ice-cream served in a tealicious chai-paratha-cone! It went viral and obviously, we tried it, loved it, and gave it our own tea'wist.
Mouthwatering and sure to give your dentist a nightmare. This tea'rrifying combination is horribly delicious, and even more so with The Chai Bar Special! This week we are bringing you two fan'tea combinations!
Because October is Breast Cancer Awareness Month we at The Chai Bar are donating a percentage of the profits from the sale of Kashmiri Pink Chai to Breast Cancer Research Foundation.
So do stock up on Kashmiri Pink Chai - because you are going to need it for this week's second recipe - Pinktober Chaiscream
For convenience, we are splitting this post into three parts.
CHAI PARATHA CONE
NUT'TEA - CHAI-SCREAM
PINKTOBER - CHAI-SCREAM
So what in pod's name is a chai paratha?
Traditionally, it is a crispy, flaky, flatbread often served with a cup of spicy masala chai. The paratha gets its texture and crunch from the method in which the dough is kneaded and rolled - first into a coil and then into a flatbread. Sana from mostly masala explains it in detail on her blog.
We took this recipe by Sana and gave it a special tea'wist by adding spices and some of The Chai Bar Sanyukta Bharatam-Black Tea, Classic Masala Blend.
So what do you need for this modified version of chai-paratha?
*This recipe can be made vegan.
CHAI PARATHA CONE
- 1 1/2 cups all-purpose flour
- 1 teaspoon ghee (or plant-based almond/cashew butter)
- 1 teaspoon salt (we would recommend Himalayan salt)
- 1/2 cup water, more or less
- Oil for frying
- 1/2 tbsp Sanyukta Bharatam-Black Tea
- 1/2 teaspoon ground cardamom
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon ginger powder
- 2/4 teaspoon fresh grated nutmeg
- 2 teaspoons cinnamon
T'EAP: Make sure the spices are finely ground for this recipe.
Take a mixing bowl and combine all the dry ingredients excluding chai.
Then take a sieve and sift these through.
Boil 1 cup water, add 1/2 tbsp Sanyukta Bharatam-Black Tea to the water, turn the heat off in about 30 seconds then strain the water and keep aside.
In a bowl mix together flour, oil / ghee / butter, and salt.
Add in a little bit of the tea water to knead the dough, then we follow the same recipe as Sana from mostly masala.
She says, "Slowly add in water, little by little, mixing by hand with each addition. Continue adding water until all the flour comes together in a ball. If the dough seems dry still, before adding in more water, knead a few times, and if it still seems dry add in a splash of water. When the dough has formed completely and is soft and supple to the touch knead for a minute or two until it is smooth and bounces back slightly when poked."
Divide the dough into six equal balls.
On a lightly floured surface flatten the dough ball and using a rolling pin roll it into a thin rectangle.
Drizzle a little evenly over the dough.
Sprinkle with a little flour, then, proceed to roll into the cylinder lengthwise. (like a little dough snake)
Roll this "dough snake" between your fingers and surface starting from the middle and working your way out until it has almost doubled the length and halved the thickness to make a long dough snake.
Coil this snake of dough starting from one end and rolling it inwards until a small circle (coil) of dough has formed.
Do this with the remaining dough balls. Until you have 6 coil/balls of dough.
While oil heats up, take a coil of dough and on a lightly floured surface, use a rolling pin to shape into a circle. Roll until thin (about 6-7 inch diameter)
Heat about 2 tablespoons of oil in a medium-sized frying pan on medium to medium-high heat.
Place the rolled dough on the heated pan. It should sizzle on contact.#tsssss
Wait a few minutes until the dough starts to bubble and puff then flip it over. It should be golden brown with caramel brown spots where it had bubbled.
Cook for a minute or two on the other side until golden brown.
Once cooked, place the paratha on a paper-toweled to absorb the excess oil.
Continue rolling each dough ball as each paratha cooks and add oil to the pan as needed."
TO MAKE A CONE, ROLL INTO A WAFFLE CONE SHAPE AND THEN PUT IT IN THE AIR FRYER TO CRISPEN IT RIGHT BEFORE SERVING WITH CHAI’SCREAM
Now that you know how to make the chai paratha, let's get to the chai-scream
NUT'TEA - CHAI-SCREAM
This recipe has been modified from a recipe by Sarah at Keep Calm and Eat Ice cream, the blog.
We took Sarah's recipe and added our Sanyukta Bharatam-Black Tea and our masala Nut-tea masala mix to it.
- ice cream churner
- Hand mixer or stand mixer
- double boiler (optional)
- 1 cup (250mls) full cream milk
- 2 tbsp Sanyukta Bharatam-Black Tea
- 6 tbsp Nut'tea masala
- 4 large egg yolks
- ½ cup (120gms) castor sugar
- 6 whole cardamom pods
- 12 whole cloves
- 3 whole star anise
- ¼ teaspoon whole black peppercorns
- 3 whole cinnamon sticks
- ½ inch (1.5 cm-ish) fresh ginger root
- 2 cups (500ml) thickened cream
- 1 tablespoon mild-flavored honey, such as clover
- If you are using a double boiler, put water onto boil first.
- Add the milk to a pan put this on medium heat. Once it is warm but not boiling add the tea and simmer for 3 mins. Strain the milk.
- Measure out egg yokes into a bowl, set the egg whites aside. (eat these for breakfast =P)
- Add sugar to the egg yokes and beat until pale and creamy.
- Add the warm tea to eggs about ⅓ at a time, mixing well in between additions, to temper the egg yokes.
- Add tea, sugar, egg yolk. If you are not using a double boiler you will need to put the pot on low heat and watch it VERY carefully to prevent the mix from heating up too much.
- Add the cream, spices, ginger, and honey and mix well.
- Add the nut'tea masala mix
- Heat on a low to medium heat, watching carefully and stirring well to prevent lumps.
- The mix is done when it coats the back of the spoon or spatula and leaves a clear line when you run your finger across it.
- Remove it from the double boiler and allow it to cool for a few minutes. Transfer the mix to a heat-proof container and chill in the fridge for at least four hours, preferably overnight.
- Put the ice cream storage container in the freezer to chill. If you're using a self churning machine turn it on for ten minutes before churning to allow the machine to chill.
- Strain the ice cream mix, then churn the ice cream. It will be the consistency of a soft-serve when done.
- Transfer to the chilled container and freeze until firm.
- To serve remove from freezer, scoop into your chai paratha, and enjoy!
- Tea'licious on its own or with an extra drizzle of honey and sprinkle of nut'tea masala on top.
This recipe is adapted from the youtube recipe by
For the steps to make pink chai, please visit our Pinktober post.
Once you have made the kava / chai you’re all set to make this quick and easy pink chai-scream
Scoop it into a chai paratha for a tea themes tastebud thriller.
- 1/2 can of condensed milk
- 2 tbsp Sanyukta Bharatam-Black Tea
- 2 cups heavy cream
- 1/2 cup of Kashmiri chai
- 2 tbsp pistachios
- 2 tbsp cashews
- 2 tbsp almonds
- sprinkle of salt
- Mix the Kashmiri chai with the condensed milk and put it aside.
- Whip the heavy cream until stiff peaks form.
- Then fold 1/2 of the whipped cream into the condensed milk mixture, once it's nicely mixed add the rest of the whipped cream mixture.
- Pour into a thick plastic container and top with a light sprinkle of sea salt flakes and the chopped nuts.
- Freeze for at least 2 hrs before enjoying.
We hope you love these thrilling chai-scream combinations with the chai paratha ! Do let us know if you tried them in the comments below !
Until next week,
Co-authored by Sargam Merchant and Madura Chaudhari