Vegetable samosas
Serve up these crisp vegan samosas as a tasty starter or side dish with your favourite curry. They also make great buffet food for your next party.
Karak chai
Makes 3-4 small cups
Easy
Prep:
Cook:
Wake up with a warming hit of chai spices, including cardamom, cloves, peppercorns and ginger. Or serve this tea piping hot with samosas
Skip to ingredients
- 1 tsp cloves
- 8 green cardamom podspierced with the tip of a knife
- 5cm cinnamon stick
- 40g gingerpeeled and coarsely grated
- ½ tsp black peppercorns
- ¼ whole nutmeggrated
- 1-2 tbsp Assam tea leavesor 3 teabags
- 175-200ml whole milk
- 2 tbsp granulated sugar
Nutrition: Per serving (4)
- kcal76
- fat2g
- saturates1g
- carbs13g
- sugars12g
- fibre0.3g
- protein2g
- salt0.06g
Method
step 1
Put all the spices in a pan with 750ml water and bring to the boil over a medium heat. Reduce the heat to low and simmer, uncovered, for about 10-12 mins, or until the water has reduced by half.
step 2
Add the tea leaves or teabags, the milk and sugar, and continue to simmer for 3-4 mins. Strain the chai into heatproof cups or glasses, discarding the contents of the sieve, and serve straightaway.
