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Not to be confused with Western buttermilk, chaas is yogurt thinned with water and blended with roasted cumin, mint, and a hit of black salt - a cooling, savory drink meant to settle the stomach after a heavy meal, especially in the heat of Indian summers. Roasting the cumin seeds fresh before grinding, rather than using pre-ground cumin, gives this its signature toasty aroma.
Per serving
60kcal
Calories
4g
Protein
5g
Carbs
2g
Prep Time
10 min
Cook Time
2 min
Servings
4 people
Difficulty
easy
Fat
3g
Sugar
Follow step-by-step with voice guidance.
Dry roast the cumin seeds in a small pan over medium heat for 1-2 minutes, until fragrant, then let cool and grind into a coarse powder.
In a blender, combine the yogurt, water, roasted cumin powder, chopped mint leaves, chopped ginger, green chili, and black salt.
Blend on high speed for 30-45 seconds, until frothy and well combined.
Taste and adjust salt, cumin, or chili as needed.
Pour into glasses over ice, garnish with a few extra mint leaves and a pinch of roasted cumin powder on top.
Serve immediately, chilled.
Roast the Cumin Fresh: Dry roasting whole cumin seeds just before grinding releases a much more aromatic, toasty flavor than using pre-ground cumin straight from the jar. Use Black Salt for Authentic Flavor: Kala namak has a distinct tangy, sulfurous note that's characteristic of proper chaas - regular salt can be substituted but won't give the same traditional taste. Adjust the Water for Consistency: Chaas is meant to be a thin, drinkable consistency, closer to a savory drink than a thick lassi - add more water if it feels too thick.
Chaas is a thin, savory drink made from yogurt diluted with water and spiced with cumin, mint, and salt, while lassi is typically thicker and often sweet, made with less water and sometimes fruit like mango.
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