Masala Chaas
Cooling masala chaas (spiced Indian buttermilk) whisked from plain yogurt, cold water, roasted cumin, kala namak, mint, and green chili. Thin or creamy, ready in minutes.
Equipment
- Mixing jug or bowl
- Balloon whisk or blender
- Small pan for toasting cumin
Ingredients
For the chaas
- 1 cup plain whole-milk yogurt 245 g, not Greek, or see notes
- 2-3 cups ice-cold water 480 to 720 ml; use 2 cups for creamier, 3 cups for thin
- 1 teaspoon cumin seeds or 3/4 teaspoon roasted cumin powder
- 1/2 teaspoon kala namak black salt, or to taste
- 1/4 teaspoon regular salt or to taste
- 1/4 teaspoon chaat masala optional
- 1 green chili roughly chopped, optional, to taste
- 1/2 inch ginger peeled, optional
- 2 tablespoons fresh mint leaves plus more for garnish
- 2 tablespoons chopped cilantro optional garnish; skip for stricter Jain plates
Optional finish
- ice cubes for serving
- pinch roasted cumin powder for the top of each glass
- sparkling water in place of half the still water, for a fizzy chaas
Instructions
Toast the cumin
- Place the cumin seeds in a small dry pan over medium-low heat. Toast 30 to 60 seconds, stirring, until fragrant and a shade darker. Do not burn them. Cool slightly, then crush coarsely. If using ready roasted cumin powder, skip this step.
Whisk the chaas
- Add the yogurt to a jug. Whisk until completely smooth with no lumps. If using Greek yogurt, whisk in 1/4 cup of the cold water first until it looks like regular yogurt, then continue.
- Whisk in the remaining cold water a little at a time until you reach your preferred thickness. Thin Gujarati-style chaas should pour like light buttermilk. Creamier chaas should still drink easily, not sit like a shake.
- Add the crushed roasted cumin, kala namak, regular salt, chaat masala if using, mint, and chili and ginger if using. Whisk well. For a smoother chili-ginger chaas, transfer to a blender and pulse 4 to 5 times only. Taste and adjust salt or cumin.
- Chill 20 minutes if needed, or serve immediately over ice. Pour into glasses, top with a pinch of roasted cumin and a mint leaf. For a sparkling version, whisk the yogurt base a little thicker, then top each glass with cold sparkling water and stir once.
Notes
Yogurt choice: Plain whole-milk dahi or yogurt gives the best flavor. Low-fat works but tastes sharper. Greek yogurt needs extra water or the chaas turns heavy.
Jain / no green garnish: Keep onion and garlic out (this recipe already does). If your practice avoids fresh green herbs on certain days, season with dried mint or only the roasted cumin and salts, and skip cilantro and fresh mint leaves.
Make-ahead: Whisk up to 4 hours ahead and keep refrigerated. Stir before pouring, as a little whey can separate on top. Add ice only at serving so it does not water down in the fridge.
Vegan: Use a plain unsweetened plant yogurt you like (coconut or cashew style works better than very sweet almond yogurt). Taste and add a squeeze of lemon if the base is mild.
Storage: Leftover chaas keeps in a covered jug in the fridge up to 24 hours. Stir well before drinking. It is best the day you make it.
Mistake I made once: I blended mint and cilantro on high for a full minute. The chaas turned grassy green and foamy. Short pulses, or keep herbs whisked in by hand, keep the glass tasting clean.
Tried this recipe?Let us know how it was!