What Is Doodh Patti – Doodh pati chai (from Hindi दुध पत्त्य चाय and Urdu दूध पत्ती चाय ‘milk leaf tea’) is a tea-based drink native to India, Pakistan, Bang lah, from Pakistan , Bangladesh, India, Indian subcontinent and India. . with sugar it is cooked with tea. Doodh pati differs from saada chai in that it uses only milk (as opposed to water) and tea. This tea is quite common in South Asia. Water-based saada is a little more expensive than regular chai.
In many Indo-Aryan languages, chai or cha is the word for tea. It comes from the Persian word чай (chay), which is derived from the Chinese word for tea (茶; chá).
What Is Doodh Patti
Doodh means milk and pati means leaf. Therefore, the term Doodh pati chai literally means milk leaf tea.
Doodh Pati Chai
One method of preparation is to add water to a pot and boil it with various spices such as cardamom, ginger, black cardamom, cinnamon, pepper, black seeds, seeds, nutmeg, dry ginger powder. saffron in the upper classes. When the water and spices boil, tea is added. All that remains is to prepare the mixture. Whole milk cream is added to the mixture and left to simmer for a long time to infuse. Sugar is often added according to individual tastes.
After mixing well over low heat, a tea strainer is used before serving the chai. It is generally poured into glasses but some prefer to drink it the old-fashioned way, on the edge of a plate.
Doodh pati is eaten in northern India and Pakistan where it is cooked with cardamom, ginger and various other spices listed above. It is usually available at roadside dhabas and street corner chaiwalas, but is mostly prepared at home, although less so than the water-based alternative. It is mainly consumed in northern India and Pakistan, although it is also occasionally eaten in Nepal and Bangladesh and has spread to the Middle East due to its popularity. Doodh Patti Chai, a milk version of tea, has its origin. Indian subcontinent. One of the many ways chai is prepared and enjoyed in Pakistan, India, Bangladesh and Nepal. Doodh translates to MILK and Patti literally means “LEAF”. Leaf as in TEA LEAVES. What to expect from this tea? A relaxing and soothing cream tea made with milk, tea bags (or loose leaf tea) and sugar. For a slight variation and to mix with the Masala/Karak Chai, an optional single spice like cardamom pods can be added to the chai infusion.
This version of tea. it was a favorite in my family. And Doodh Patti Chai was my late mother’s favorite way to enjoy her chai. I haven’t done this in a long time, until recently I was caught up in the nostalgic memories that compelled me to do it. It was the perfect cup, on a cold winter’s day.
Alamgeer Doodh Patti Tea Masala, 200g
So if you haven’t tried this version of chai yet, here’s your chance. Any time of year, any season, it’s the perfect treat. Treat yourself and your loved ones to a cup of milk tea, Doodh Patti Chai.
Doodh Patti Chai is a milk version of tea originating from the Indian subcontinent.
~Using cardamom is completely optional as the sweet doodh patti chai is perfect without the addition of a subtle spice flavor.
~ You can choose to use the type of sweetener you prefer, the quantities according to your preferences. In general, doodh patti chai is best enjoyed sweet. Doodh Patti wali Chai, the chai served by all dhabas in Pakistan, mostly in tiny glasses, is a rich, comforting and sweet drink. Read on to learn how to brew your perfect cup with tea bags and loose leaf!
Dudh Patti Chai
Those who have made my popular Kashmiri Chai and Phitti Hui Coffee know that I don’t mess around when it comes to desi drinks. I test, retest, retest others and even find friends who want it before posting or making changes. For what? Because I know there’s more to these drinks than just the caffeine that wakes you up.
While a black coffee is the drink that wakes me up, chai is good for my soul. This recipe is one that I have shared with many of my Instagram family who have tried it and loved it.
Before you continue, repeat after me: Doodh Patti, literally Milk and (tea) leaves, begins with Milk. It MUST start with milk.
If the tea you want to recreate starts with tea leaves and water, I’ll have it here next week!
Pakistani Doodh Patti Chai (milk tea)
I hadn’t heard that Masala Chai was grown in Karachi. I knew of three types of tea: the one where you brew a tea bag and add milk, the stovetop version, and doodh patti.
It doesn’t have the confidence of Masala Chais that I discovered when I arrived in Canada, nor the gentle power of Chai Karak that Middle Eastern restaurants often offer. Masala Chais are flavored with cloves, ginger and other spices. Chai Karak seems to be milder and more intensely spicy.
I enjoy them all, but memories of Doodh Patti and drinking from chipped cups in crowded cars are my favorites.
Purists will tell you that these are tea leaves. I’m going to tell you to do whatever is comfortable. I find that tea bags often have a milder flavor, so I like to use 3 tea bags for 2 cups. For loose leaf tea, 1.5 teaspoons of tea leaves gives a rich chai flavor, but you can increase this to 2 teaspoons for a stronger tea.
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The addition of cinnamon is unusual. However, I find that the smallest piece replicates the creamy richness and natural sweetness of these teas.
As mentioned earlier, this is a recipe that many of you have tried and retested using tea bags and tea leaves. The only thing that stood out was everyone’s reluctance to go get a measuring cup and spoon to make a cup of chai.
That’s why we keep things simple and intuitive here: most people drink tea from cups. They are trying to make a cup of tea, not a serving of sweet tea. I use the cup of the day to measure the milk, occasionally full to a third. The third addition is to let the extra liquid cook off to get that creamy texture.
Likewise, if you are using loose leaves, you can take a tablespoon of them. When I measure it, it’s about half a tablespoon. You can make ¾ teaspoon for a strong cup, but with 1 teaspoon it loses all its sweet charm.
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1.) Bring your milk, cardamom and cinnamon to a boil – now in North America even our whole milk doesn’t have the richness of Pakistani milk, so I prefer to use just milk, but in Pakistan they sometimes use both. .
3.) Add the tea bag (1-2) or tea leaves (¾ teaspoon) and bring the mixture back to a boil. Place the wooden spoon horizontally on the pan to prevent the milk from boiling over.
If you’ve ever cooked with milk, you know that boiled milk and tea leaves are the worst for cleaning. Here’s how I deal with this problem when a quick clean isn’t enough:
1.) Add baking soda and dish soap to the pot, fill it halfway with water.
Masala Chai (Doodh Patti)
2.) Bring to a boil, heat while skimming the bottom with a wooden spoon.
3.) Remove the pan from the heat, let it cool and now a quick scrub will do.
My friends, I got you. Access my collection of teatime cake recipes and starters/snacks to serve with your fabulous chai.
I hope you make this doodh patti chai and love it! I’d love to hear what you think – comment below and rate the recipe by clicking on the star rating on the recipe card!
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I have provided quantities for one serving to make scaling easier. I also shared the measurements in cups because it’s more practical. A ½ teaspoon of tea leaves is equivalent to one tablespoon of the teaspoons in your kitchen drawer.
TIP: If I’m making two cups, I prefer three bags rather than two because the tea bag tends to have a milder flavor.
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