Chai and Vada Pav

1: Bring two cups of water to boil.

2: Lightly crush cardamoms and ginger in mortar pestle.

3: Once the water boils, add the crushed cardamom and ginger. Let it steep for a minute.

4: Add two heaped teaspoons of Taj Mahal Tea and boil well on low flame until the leaves release color.

5: Add milk and jaggery powder. Strain the tea and serve hot.

6: For the vada pav, boil the potatoes until soft, peel and set aside.

7: Heat 1 tablespoon oil in a pan, add mustard seeds and let them pop. Then add hing and mix.

8: Add the crushed garlic and green chili. Cook for one minute.

9: Add boiled potatoes, turmeric, and salt, and mash the potatoes. Mix in chopped cilantro.

10: Make small balls from the potato mixture and set aside.

11: To make the batter, mix besan with turmeric, salt and baking soda. Add water to form a smooth batter.

12: Dip each potato ball in batter and deep fry.

13: Layer pav with green chutney, dry garlic chutney and the fried vadas.