Masala Chaas

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.

Course Drinks

Cuisine Indian

Prep Time 5

Total Time 5

Servings servings

Author Hayley Dhanecha

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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