Banarasi hajmola Chai

Banarasi Hajmola Chai: Everything You Need To Know

Banarasi Hajmola Chai

The Banarasi Hajmola Chai, a fragrant infusion of tea, is a delightful concoction that combines the zesty tang of lemon with the subtle sweetness of crushed Hajmola candy and cumin powder. Infused with the cooling essence of mint leaves, this Chai is renowned for creating a tempestuous experience in every sip. The name “Banarasi Hajmola Chai” is a tribute to its origins in the vibrant ghats of Banaras/Varanasi, where it has gained immense popularity among Chai enthusiasts. Experience the unique blend of flavors and aromas that make this

Facilitating the creation of Banarasi Hajmola Chai in the comfort of your home, we present step-by-step instructions complemented with illustrative imagery. The majority of the necessary ingredients are readily accessible in your pantry, with the only exception being the Hajmola Candy required for this beverage.

What is Hajmola Candy?

Hajmola candy is a small, ayurvedic digestive tablet that has become a household essential in many Indian homes. Renowned for its digestive benefits, it boasts a tantalizing flavor profile that is both sour and salty. Its unique blend of ingredients makes it the perfect choice for those seeking a natural remedy to aid digestion.

Commencing my day with a cup of invigorating Ginger Tea, I proceed to relish a refreshing Filter Coffee, accompanied by the zesty Masala Chaas. As the curtain falls on the day, I indulge in a rejuvenating cup of Digestive Hajmola Chai, culminating my culinary journey with a delectable note.

Why is it called Banarasi Hajomla Chai?

Chai aficionados in the lively cities of Varanasi and Addis (as it is affectionately referred to) have one thing in common – their love for a piquant and zestful brew. This particular chai is infused with a unique tanginess, courtesy of its flavorful blend of Hajmola Candy and Jeera, both of which elevate its taste profile to dizzying heights.

Manoj Singh, the current proprietor of Pappu Ki Chat, a renowned establishment situated at Assi ghat in Banaras, carries on the 80-year-old legacy of his family with utmost pride and ingenuity. He has ingeniously incorporated mint and ginger into his tea preparation to impart a unique and delightful twist to the beverage, elevating its taste and aroma to a whole new level.

At its inception, the preparation of this particular blend of chai was confined to the Bengali households of Varanasi. However, over time, lemon tea made its way into tea stalls located in Bengali Tola, and eventually gained significant traction in other such establishments. Additionally, the Hajmola Chai variety found particular favor among tourists, particularly those hailing from abroad, who were less keen on the traditional milk tea offering.

The emergence of lemon tea can be attributed to various factors, one of which was the limited availability of milk in Banaras. In response, an improvised rendition of lemon tea known as Hajmola Chai was introduced. During our recent excursion to Varanasi, we had the pleasure of indulging in this delightful beverage and were immediately captivated by its distinctive flavor profile. Akin to a gratifying addiction, we recommend trying this rejuvenating beverage from the comfort of your home. We are confident that it will provide a tranquil respite for your senses.

What is special about this Chai/Tea?

Hajmola chai is a beverage that is highly regarded for its zesty flavor and nourishing properties. Infused with rock salt and cumin powder, it boasts a liquid rendition of digestive candy that is served in a glass. This tea has gained widespread popularity in Banaras/Varanasi, prompting many tea points to augment its digestive capabilities by incorporating mint leaves. Some establishments also include ginger to further enhance its benefits. This Hajmola Chai is a recommended choice post-meal, as it aids in digestion and promotes overall wellness.

  • PREP TIME: 2 mins
  • COOK TIME: 10 mins
  • TOTAL TIME: 12 mins
  • COURSE: Beverage
  • CUISINE: North Indian
  • SERVINGS: 2 Cups
  • CALORIES: 45 kcal


  • 2 Cups Tea and Water Concoction
  • 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


  • To commence, initiate the heating of water within a vessel and incorporate tea granules. Allow a period of five minutes to elapse before enabling the water to obtain a warm, amber hue.
  • Combine half a teaspoon each of carom seeds (ajwain), cumin seeds (jeera), and peppercorn, and gently sprinkle half a teaspoon of rock salt over the mixture.
  • Incorporate sugar, fresh mint leaves, and lemon juice into the boiling mixture and subsequently discontinue the heat source.
  • Incorporate three Hajmola Candies by crushing them and integrating into the tea.
  • Decant the brewed tea into a teapot and present it at an optimal temperature.


  • Sodium: 2343mg
  • Calcium: 22mg
  • Vitamin C: 5mg
  • Vitamin A: 185IU
  • Sugar: 8g
  • Fiber: 1g
  • Potassium: 230mg
  • Calories: 45kcal
  • Saturated Fat: 1g
  • Fat: 1g
  • Protein: 1g
  • Carbohydrates: 11g
  • Iron: 1mg

Step-By-Step Recipe of Banarasi Hajmola Chai (For 2 cups)

1. To begin, heat water in a saucepan until it reaches the desired temperature. Once heated, add tea granules and steep for a period of 5 minutes, allowing the water to transform into a rich caramel hue.

2. Incorporate a 1/2 teaspoon each of carom seeds (ajwain), cumin seeds (jeera), and peppercorn and subsequently sprinkle with an additional 1/2 teaspoon of rock salt.

3. Incorporate granulated sugar, freshly picked mint leaves, and a generous squeeze of lemon juice into the simmering mixture and promptly discontinue the heat source.

4. Incorporate three pieces of Hajmola Candies into the tea by crushing them beforehand.

5. Pour the steeped tea through a strainer into a teapot and present it at a scalding temperature.

Recipe Notes:

For the preparation of Hajmola Chai, a blend of 50% tea leaves and 50% tea granules may be employed. To add an intriguing flavor, cumin seed dust, carrom seeds, and black pepper powder can be mixed with one teaspoon of rock salt alternatively. The optimal way to enjoy this beverage is by consuming it piping hot after a hearty meal. Have you given this recipe a go? We would be delighted to hear about your experience.


Banarasi Chai is a unique and delicious tea that is loved by tea enthusiasts around the world. Its rich and creamy texture, along with its unique blend of spices, make it a delightful beverage to enjoy at any time of the day. Banarasi Chai is not only tasty but also offers a range of health benefits, including reducing stress, boosting immunity, and aiding digestion.

To make the most of your Banarasi Chai experience, it is recommended that you use high-quality ingredients and follow the traditional or modern preparation methods carefully.

Leave a Reply

Your email address will not be published. Required fields are marked *