Doodh Patti Chai
Strong black tea brewed straight in milk, the way it is poured at dhabas across Pakistan. Add cardamom if you like.
Ingredients
Equipment: Small saucepan, strainer
Method
Bring milk, water and cardamom to a boil in a small pan.
Add tea and sugar. Simmer on low, letting it rise and fall two or three times, until deep caramel in colour.
Strain into cups, pouring from a height for a light froth.
Cooking tips
- Letting it rise and settle a few times gives the stronger, kadak flavour.
Substitutions
- Whole milk → evaporated milk for extra body
Serve with
With pakoras, rusks or nimko.
Storage
Best fresh.
Reheating
Rewarm gently; don’t boil it again.
Nutrition per serving, estimated
Estimated from the ingredient list. Values vary with brands and portion size.
You might also cook
PakistaniShikanjvi (Pakistani Lemon Drink with Roasted Cumin, Mint and Black Salt)
A cooling, tangy-sweet lemonade spiced with roasted cumin, black salt and fresh mint. It takes ten minutes to make and is the drink to reach for on a hot afternoon or at iftar.
PakistaniDoodh Soda
Doodh Soda is a fizzy street-stall favourite made from sweetened cold milk topped with lemon-lime soda. It takes minutes to make and is especially welcome on hot evenings and at iftar.
PakistaniLassi (Sweet and Salted)
Thick, cooling Punjabi-style yogurt lassi with two easy versions: a sweet one scented with cardamom and rose, and a salted one with roasted cumin and mint. Ready in ten minutes.
PakistaniKahwa (Kashmiri Green Tea with Saffron, Cardamom and Almonds)
A fragrant, golden-green tea simmered with cinnamon, cardamom, cloves and saffron, then topped with sliced almonds. It is served without milk and is lovely after a heavy meal or on a cold evening.
Pakistani kitchen
PakistaniMutton Chops Masala (Pressure-Cooked Lamb Chops in Thick Onion-Yogurt Masala)
Mutton chops are marinated, pressure-cooked until soft, then finished in a thick, glossy masala that clings to the bone. A good Sunday dinner with naan or rice.
Tawa Naan (Soft Yogurt Naan Cooked on a Griddle)
Soft, bubbly naan made with yogurt and milk, cooked on a hot tawa or in the oven. A dependable flatbread for karahi, daal and kababs, no tandoor needed.
PakistaniChicken Corn Soup
A thick, gently peppery soup of shredded chicken, sweet corn and silky egg ribbons, in the style of Pakistani Chinese restaurants. Easy to make at home on a cold evening.
Kulcha (Oven-Baked Yogurt Bread with Nigella and Sesame)
Soft, fluffy round breads made with yogurt and milk, topped with nigella and sesame and brushed with butter. They bake in a hot home oven and go well with chanay, daal or any curry.