How long can masala chaas be stored in the fridge?

It is best the same day, but it can usually be refrigerated for about 24 hours. Stir well before serving because separation is normal.

Why do I need to roast the cumin seeds first?

Roasting deepens the cumin's aroma and removes its raw edge, giving the chaas a warmer, nuttier flavor.

Can I skip black salt or asafoetida?

Yes, but both add the classic chaas character. Black salt gives a savory tang, while asafoetida adds a subtle digestive, onion-garlic-like note.

What kind of yogurt works best for this chaas?

Plain yogurt that is slightly chilled and mildly sour works best. Very thick yogurt may need a little extra water to reach a drinkable consistency.

My chaas tastes too spicy. How can I fix it?

Add a little more yogurt and chilled water, then rebalance with salt. You can also reduce or omit the green chili next time.

Home / Recipes / indian / Masala Chaas

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Masala Chaas

RATING

4.5/5(135)

TASTE SCORE

8/10

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.

PREP

10m

COOK

SERVES

1 CUP

44 cal

SERVINGS

METHOD · 5 STEPS

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.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Cool the roasted cumin completely before crushing, or trapped heat can make the chaas taste slightly bitter.
2
Use slightly sour plain yogurt for a more traditional chaas flavor and better contrast with rich food.
3
Blend the ginger and green chili very smooth so you get flavor without fibrous bits in the drink.
4
Taste after chilling, then adjust salt and black salt; cold chaas often needs a final seasoning check.
5
If the herbs are coarse after blending, strain once for a smoother restaurant-style texture.
6
Stir well before serving because the spices and herbs naturally settle at the bottom as it rests.
7
Make it a few hours ahead and refrigerate, but add a fresh pinch of roasted cumin just before serving for the brightest aroma.