Masala Chaas
Cooling, lightly spiced chaas made with yogurt, water, cumin, ginger, and herbs. This everyday Indian drink is refreshing, easy to blend, and especially good with rich or spicy meals.
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. Cool them completely, then crush them to a coarse powder.
TIPKeep the heat low so the cumin turns aromatic, not bitter. - prep · ~3 min
Prepare the chaas flavorings.
Chop the ginger and green chili. Measure the mint, coriander leaves, black salt, salt, and asafoetida so everything is ready to blend.
- mix · ~2 min
Blend the chaas.
1.Add yogurt and chilled water to a blender jar or deep bowl.2.Add roasted cumin, ginger, green chili, mint, coriander leaves, black salt, salt, and asafoetida.3.Blend or whisk until smooth, frothy, and evenly mixed. - rest · ~5 min
Chill the chaas for a few minutes.
Let the chaas sit in the fridge briefly so the flavors settle and the drink turns extra refreshing.
- serve
Stir and serve the masala chaas cold.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Cool the roasted cumin completely before crushing, or trapped heat can make the chaas taste slightly bitter.
- 2Use slightly sour plain yogurt for a more traditional chaas flavor and better contrast with rich food.
- 3Blend the ginger and green chili very smooth so you get flavor without fibrous bits in the drink.
- 4Taste after chilling, then adjust salt and black salt; cold chaas often needs a final seasoning check.
- 5If the herbs are coarse after blending, strain once for a smoother restaurant-style texture.
- 6Stir well before serving because the spices and herbs naturally settle at the bottom as it rests.
- 7Make it a few hours ahead and refrigerate, but add a fresh pinch of roasted cumin just before serving for the brightest aroma.
Adapt it for your goals.
No-chili
Skip the green chili for a gentler chaas that still has plenty of flavor from cumin, ginger, mint, and black salt.
extra herbyExtra-herby
Increase mint and coriander slightly for a greener, more cooling version that pairs especially well with spicy biryani or parathas.
boondiBoondi
Add a small handful of boondi just before serving for a classic North Indian variation with a fun, snacky texture.
veganVegan
Use unsweetened plain plant yogurt instead of dairy yogurt for a dairy-free chaas-style drink with similar tang and body.
Why this is on our healthy list.
Hydrating Summer Drink
Made with a high proportion of chilled water, this drink is a light way to stay refreshed alongside heavy meals.
Digestive Spice Support
Cumin, ginger, asafoetida, and black salt are traditionally used in chaas for their digestive, post-meal appeal.
Herb-Fresh and Light
Mint and coriander add fresh flavor without making the drink heavy, helping it feel cooling and easy to sip.
Yogurt-Based Goodness
Yogurt brings protein and beneficial cultured dairy qualities, making the chaas more satisfying than plain spiced water.
Frequently asked questions
Yes. Crush the roasted cumin well, finely mince the ginger, chili, and herbs, then whisk everything vigorously with yogurt and chilled water.
