Quantities
| 10 glasses | 25 glasses | 50 glasses | |
|---|---|---|---|
| Water | 600 ml | 1.5 litres | 3 litres |
| Milk | 500 ml | 1.25 litres | 2.5 litres |
| CTC chai patti | 30 g | 75 g | 150 g |
| Adrak (crushed) | 15 g | 35 g | 75 g |
| Elaichi (crushed) | 4 pods | 10 pods | 20 pods |
| Sugar | 60–80 g | 150–200 g | 300–400 g |
About 100 ml per glass. Adjust milk, sugar and boil time to your menu.
Method
- 1Boil the water with the crushed adrak and elaichi for 1 minute.
- 2Add the chai patti and boil for 2–3 minutes until the liquor is dark.
- 3Pour in the milk and bring it to a rolling boil; lower the flame, then bring it up to a boil again.
- 4Stir in the sugar and simmer for 1 minute.
- 5Strain into a warm vessel and serve within 30–40 minutes.
Keeping every batch the same
- Weigh the chai patti and sugar; do not measure by handfuls.
- Use a timer for the boil after the tea goes in.
- Make a new batch rather than reboiling old chai.
- Crush adrak and elaichi just before brewing.
Home recipe
Making it at home? See our Bombay cutting chai recipe.
Questions
How much chai patti for 50 cutting glasses?
About 150 g of CTC chai patti for 50 glasses of about 100 ml each.
Which chai patti is used for cutting chai?
A strong CTC chai patti, boiled with milk, adrak and elaichi.
How long can cutting chai be kept hot?
Serve it within 30–40 minutes and make a new batch rather than reboiling.
