Classic Masala Chaas
A refreshing, spiced yogurt drink that's creamy yet light, with a zing from ginger and green chili. Cumin and fresh coriander make it the perfect cooling companion for a hot afternoon or alongside a rich meal.
For 4 servings
- prep · ~2 min
Blend the yogurt base.
1.Add 2 cups chilled yogurt and 3 cups chilled water to a blender.2.Blend on low speed for 1-2 minutes until smooth and frothy.TIPDon't over-blend — you'll break the yogurt and lose the creamy texture. - mix · ~1 min
Add the spices and herbs.
1.Add 1 tsp cumin powder, 0.25 tsp black salt, and 1 pinch regular salt.2.Add the grated ginger and finely chopped green chili.3.Add 2 tbsp chopped mint leaves.4.Blend again for 30 seconds until everything is well combined.TIPTaste and adjust salt. The flavor will deepen as it sits for a minute. - assemble · ~1 min
Pour and garnish.
1.Place 2 ice cubes in each serving glass.2.Pour the masala chaas over the ice.3.Sprinkle a pinch of cumin powder and chopped coriander leaves on top. - serve
Serve immediately.
Serve the glasses of masala chaas right away, while still cool and frothy. Stir before drinking to distribute the spices.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use full-fat yogurt for a creamier, richer chaas; low-fat can turn thin and watery.
- 2Chill both the yogurt and water beforehand — cold ingredients keep the drink refreshing without excess ice diluting it.
- 3Blend just until smooth and frothy, about 1-2 minutes, to avoid over-processing and breaking the yogurt's texture.
- 4Adjust green chili to your heat preference — remove seeds for milder spice or add a second chili for extra kick.
- 5For a restaurant-style frothy top, pour the blended chaas from height into the glass to create natural foam.
- 6Make ahead by blending everything except the ice and garnish; shake or stir well before serving over fresh ice.
Adapt it for your goals.
Vegan
Replace yogurt with thick plant-based yogurt (soy or coconut) and use a pinch of kala namak for a dairy-free version that still offers a tangy, spiced refreshment.
low oilLow-oil
Omit the green chili or use a bell pepper instead for a gentler flavor; skip any garnish ghee—this recipe is already oil-free and naturally light.
high proteinHigh-protein
Blend in a tablespoon of roasted chana flour (besan) or hemp seeds to boost protein without altering the taste significantly.
herb forwardHerb-forward
Add a handful of fresh curry leaves or a small bunch of fresh dill along with the mint and coriander for an herbaceous twist that brightens the drink.
Why this is on our healthy list.
Gut-Friendly Probiotics
Yogurt is rich in live cultures that support digestion and gut health, especially when consumed fresh and unheated.
Cooling and Hydrating
The combination of yogurt, water, and mint makes this drink naturally cooling, perfect for rehydrating after sun exposure or alongside spicy meals.
Anti-Inflammatory Spices
Ginger, cumin, and black pepper in the chaas have compounds that may help reduce inflammation and aid digestion.
Low in Added Sugar
This savory chaas relies on the natural tang of yogurt and spices for flavor, with no added sugar, making it a waist-friendly beverage option.
Frequently asked questions
Yes — whisk yogurt and water vigorously in a bowl with a fork or a traditional wooden whisk (madani) until smooth and frothy, then stir in the spices and herbs.
