Chaas
Cool, lightly spiced chaas is a simple Indian buttermilk drink that feels refreshing with every sip. Whisked with yogurt, water, cumin, ginger, and herbs, it is perfect alongside a warm meal.
For 4 servings
- roast · ~2 min
Roast the cumin seeds.
Heat a small pan over low heat and dry roast the cumin seeds until fragrant and slightly darker. Let them cool, then crush them to a coarse powder.
- mix · ~1 min
Whisk the yogurt until smooth.
Add the yogurt to a bowl and whisk well until creamy and lump-free.
- mix · ~3 min
Mix in the water and seasonings.
1.Pour in the cold water gradually while whisking to make a light, frothy drink.2.Add the roasted cumin, ginger, green chili, salt, and black salt.3.Stir in the coriander leaves and mint until evenly mixed. - serve
Pour the chaas into cups and serve cold.
TIPWhisk once more just before serving so the spices and herbs stay evenly mixed.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Roast the cumin only until fragrant; if it darkens too much, the chaas can taste bitter.
- 2Whisk the yogurt smooth before adding water so the drink stays silky instead of grainy.
- 3Add the cold water gradually while whisking to create a light froth and prevent lumps.
- 4Crush the roasted cumin coarsely rather than finely for a more aromatic, traditional texture.
- 5If your yogurt is very sour, add a little extra water to keep the chaas balanced and easy to sip.
- 6Stir or whisk again just before serving because the herbs and spices settle quickly at the bottom.
- 7For make-ahead serving, chill the chaas for up to a few hours, but add chopped herbs closer to serving for the freshest taste.
Adapt it for your goals.
No-chili
Skip the green chili for a milder chaas that is better suited to children or anyone who wants the cooling yogurt flavour to dominate.
jeera forwardJeera-forward
Increase the roasted cumin slightly and reduce mint for a more earthy, dhaba-style chaas with stronger spice aroma.
mintyMinty
Add extra mint and reduce coriander for a sharper, cooler herbal version that feels especially refreshing in hot weather.
temperedTempered
Top with a quick tadka of cumin in a little oil for a richer, more aromatic chaas often served with festive meals.
Why this is on our healthy list.
Cooling Yogurt Base
Yogurt gives this drink a soothing dairy base that feels light and refreshing alongside spiced meals.
Herb-Driven Freshness
Mint and coriander add fresh flavour and plant compounds without making the drink heavy.
Digestive Spice Blend
Ginger and roasted cumin are traditional chaas additions that bring warmth and aromatic complexity to a simple yogurt drink.
Frequently asked questions
Yes, you can make it a few hours ahead and keep it chilled. Whisk again before serving because the herbs and spices settle.
