Banarasi Hajmola Chai / Tea is an aromatic brew that is mixed with crushed Hajmola and lemon. This Hajmola Chai creates quite a storm in a cup. It is basically a lemon tea that is tangy, a tad sweet, and served with crushed Hajmola candy and cumin powder. This Chai also has mint leaves in it that give a cooling effect. It is known as Banarasi Hajmola Chai as it was invented in the ghats of Banaras/ Varanasi and it is very popularly Chai there.
Sharing step-by-step detailed recipe with pictures to prepare Banarasi Hajmola Chai at home. Most of the ingredients required are easily available in our pantry. You only need to have Hajmola Candy at home for this concoction.
What is Hajmola Candy?
Hajmola candy is an ayurvedic digestive small tablet. It is a staple at many Indian homes. Moreover, it aids digestion and it is a tad sour and salty in taste.
Why is it called Banarasi Hajomla Chai?
At Chai addas in Varanasi or addis (how they call there). A chatpata and tangy beverage, this chai owes its tangy taste to Hajmola Candy and jeera blend.
Manoj Singh the 3rd generation owner of the 80-year-old Pappu Ki Chat at Assi ghat in Banaras uses mint and ginger with the candy to give this chai an interesting twist and flavor.
Initially, this chai was prepared only in Varanasi’s Bengali households, lemon tea was later sold in tea stalls in Bengali Tola and gradually found its place in other tea stalls. Moreover, this Hajmola Chai also became very popular amongst the tourists especially the foreigners as they did not like the milk tea.
Another factor that leads to the emergency of lemon tea was the scarcity of milk in Banaras. Hajmola Chai is an improvised version of lemon tea. While our trip to Varanasi, we really enjoyed sipping on this Hajmola Chai. It is nothing short of an addiction. Try this at the comfort of your home and I am sure it will be soothing and relaxing.
Also, read the blog about Top 10 places to eat in Varanasi
What is special about this Chai/Tea?
Hajmola chai is loved for its tangy taste and health benefits. With a hint of rock salt and cumin powder, tastes like a liquid version of digestive candy served in a glass. Since this chai is very popular in Banaras/ Varanasi, some tea points add mint leaves for digestion. However, other points add mint leaves and ginger. After a heavy meal, it is recommended to have this Hajmola Chai for digestion.
Banarasi Hajmola Chai
- 2 Cups Tea and Water Concotion
- ½ tsp Carrom Seeds/Ajwain
- ½ tsp Cumin Seeds/Jeera
- 3-4 Peppercorns
- 1 tsp Rock Salt
- 2 tsp Sugar
- 4-5 Mint Leaves
- 2 tsp Lemon Juice
- 3 Hajmola Candy
- Firstly, Heat water in a pan and add tea granules. Leave it for 5 minutes. Allow the water to take caramel color.
- Mix 1/2 tsp of carrom seeds (ajwain), Cumin seeds (Jeera), and peppercorn and dust with 1/2 tsp rock salt.
- Add sugar, mint leaves and lemon juice to the boiling concoction and switch off the flame.
- Take 3 Hajmola Candies, crush them and add to the tea.
- Strain the tea into a tea pot and serve it piping hot.
Step-By-Step Recipe of Banarasi Hajmola Chai (For 2 cups)
1. Firstly, Heat water in a pan and add tea granules. Leave it for 5 minutes. Allow the water to make caramel color.
2. Mix 1/2 tsp of carrom seeds (ajwain), Cumin seeds (Jeera), and peppercorn and dust with 1/2 tsp rock salt.
3. Add sugar, mint leaves, and lemon juice to the boiling concoction and switch off the flame.
4. Take 3 Hajmola Candies, crush them and add to the tea.
5. Strain the tea into a teapot and serve it piping hot.
- You can also use 50% tea leaves and 50 % tea granules for preparing Hajmola Chai.
- Use cumin seed dust, carrom seeds, black pepper powder and mix it with 1 tsp rock salt alternatively.
- The trick of having it is piping hot after a heavy meal.