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Recipe card for Masala chaas with homemade chaas masala

Nehas Cook Book
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Course beverages
Cuisine Indian

Ingredients
  

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.

Instructions
 

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.

Notes

  • 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.