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Masala chaas with homemade chaas masala | kathiyawadi tadka chaas | smoky chaas | mint-coriander chaas

Masala chaas is the ideal summer drink made with yogurt, water, and some spices. It is light, refreshing, and good for your health. In this recipe, I share homemade chaas masala with 3 different types of masala chaas like kathiyawadi tadka chaas, mint-coriander masala chaas, and smoky chaas. Try this quick and easy masala chaas recipe with all the basic ingredients from your kitchen. Make masala chaas ahead and keep it refrigerated till ready to serve. It tastes best when chilled. Stay cool and enjoy yourself along with friends and family!

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Masala chaas with homemade chaas masala | kathiyawadi tadka chaas | smoky chaas | mint-coriander chaas

Author Nehas Cook Book
No ratings yet
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course beverages
Cuisine Indian
Servings 4 servings


For homemade chaas masala

  • ½ cup or 30 g coriander seeds
  • ½ cup or 60 gram cumin seeds
  • 20 black pepper
  • 1 cinnamon stick
  • 8 cloves
  • 2 tbsp dry mango powder
  • 1 tbsp dry mint powder
  • 2 tbsp dry ginger powder
  • 5 tbsp or 60 g black salt
  • 5 tbsp or 95 g salt

For kathiyawadi tadka chaas

  • 2 cup curd
  • 3 cup water
  • 3 tsp chaas masala
  • Some coriander leaves
  • 1 tsp ghee
  • ¼ tsp cumin seeds
  • 1 chopped green chili
  • Some curry leaves

For smoky chaas

  • 2 cup curd
  • 3 cup water
  • 10 mint leaves
  • 1 inch ginger
  • 3 tsp chaas masala
  • 1 piece red-hot charcoal
  • ¼ tsp cumin seeds
  • Pinch of hing
  • ½ tsp ghee

For mint-coriander chaas

  • ½ cup mint leaves
  • ½ cup coriander leaves
  • 1 green chili
  • 3 tsp chaas masala
  • 2 cup curd
  • 3 cup water
  • Garnish with fried boondi and chaas masala.


Making homemade chaas masala

  • In a pan roast the coriander seeds, cumin seeds, cloves, peppercorns, and cinnamon stick until you get a nice aroma and cool down it.
  • Now in a mixture jar, add dry masala, dry mint, mango powder, dry ginger powder, salt, and black salt. Grind everything to a very fine powder and sieve it.
  • store it in an airtight container.

Making kathiyawadi tadka chaas

  • In a bowl, add curd, chaas masala, coriander leaves, and water. mix well
  • Now ghee in pan, add cumin seeds, chopped green chili, and curry leaves. sauté for a minute. Add tempering into chaas.
  • Kathiyawadi tadka Masala chaas is ready. Serve with coriander leaves.

Making smoky chaas

  • In a blender take 2 cups curd, mint leaves, ginger, and chaas masala. grind it.
  • Take out into mixing bowl, add water to it. and blend to thick frothy later on top.
  • Now place a small cup in the center and keep 1 piece of red-hot charcoal.
  • Add in ¼ tsp cumin, pinch of thing, and pour ¼ tsp ghee.
  • Cover with lid and allow to rest for 1-2 minutes, or till aroma is infused into chaas.
  • Serve masala lassi with few ice cubes garnished with few mint leaves.

Making mint-coriander chaas

  • In a blender, add mint leaves, coriander leaves, green chili, chaas masala, ice cubes, and ½ cup curd. Grind it into a smooth paste.
  • Take out paste into mixing bowl; add remaining 1.5 cup curd and 3 cup water. mix well.
  • Mint-coriander chaas is ready. Serve chaas with masala and some fried boondi.


  • Instead of coriander powder, use whole coriander seeds and cumin seeds into chaas masala.
  • roast dry masala on low flame, till it is slightly golden brown and turns aromatic.
  • dry mango powder and dry mint powder gives a nice flavor to masala.
  • store chaas masala into an air-tight container.
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