I prepare my Masala Chaas with a homemade Gujarati style chaas masala. I batch make the masala with whole spices, dried mint, curry leaves and black salt then store for weeks. Then, it’s easy to whisk with plain yogurt and cold water to make a cooling after-meal drink.
A soothing yogurt drink for everyday
This masala chaas is so quick and easy to make. It really is as simple as whisking together a bit of yogurt and water to make buttermilk and then swirling a little masala through.
Masala chaas in our house is an everyday drink. We make it quite thin (typical in Gujarati chaas) so it’s easy to have after a meal. I reserve thick and indulgent sweet lassi for special occasions!
I’m not a huge fan of blending chaas in a blender. I think chaas should be mild in flavour and easily drinkable on top of a meal. Also, this way, the chaas remains white in colour.
Hayley x
Chaas Masala Ingredients and How To Make It
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Whole spices:
I use coriander seeds, cumin seeds, black peppercorns, fennel seeds and carom seeds. You’ll find that the majority of masala chaas powders will contain these spices.
Mint leaves and curry leaves – these both need to be washed thoroughly then dried at room temeprature.
Salt and black salt – black salt gives a sulfurous taste. If you don’t have it, you can use chaat masala instead.
Hing – this is a powerful spice used in Indian cooking. I add a small pinch to enhance the savoury flavour of the masala chaas.
Firstly, dry roast the whole spices. This helps to unlock their aroma and prevents the masala tasting “raw” and undercooked.
Add the whole spices to a blender with the dried mint and curry leaves, salt, black salt and hing.
Store this masala in a clean and dry jar that has an airtight lid.
How to make Masala Chaas
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Masala Chaas
Ingredients
Chaas Masala Powder
- ½ cup coriander seeds
- ¼ cup cumin seeds
- 3 tablespoon fennel seeds
- 2 tablespoon black pepper corn
- 1 tablespoon ajwain seeds
- ¼ cup mint washed and dried
- 3 sprig curry leaves washed and dried
- 1 teaspoon hing
- 1 tablespoon black salt
- salt per taste
Masala Chaas
- 1 cup plain yogurt
- 4 cup water
- 1 tablespoon chaas masala or adjust according to your taste
- 1 tablespoon fresh coriander optional
Instructions
Chaas Masala powder
- In a frying pan or kadai add ½ cup coriander seeds, ¼ cup cumin seeds, 3 tablespoon fennel seeds, 2 tablespoon black pepper corn and 1 tablespoon ajwain seeds.
- Dry roast on low heat until aromatic, it will take 3-4 minutes. Add washed and dried ¼ cup mint and 3 sprig curry leaves. Mix well and roast another minute.
- Turn off the heat, allow to cool slightly before grinding in a spice grinder jar.
- If you want a fine powder then pass through a fine sieve.
- Mix through 1 teaspoon hing, 1 tablespoon black salt and salt per taste. Once completely cooled store in an airtight container/jar.
Masala Chaas
- Add 1 cup plain yogurt and 4 cup water in a jug or bowl. Whisk until smooth using a balloon whisk.
- Add 1 tablespoon chaas masala and 1 tablespoon fresh coriander and stir well.
- Pour in a glass and serve.
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
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