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Indian

Masala Chaas (Spiced Buttermilk)

Masala chaas is a thin spiced buttermilk with curd, ginger, green chilli, roasted cumin, mint, and black salt.

Published and reviewed by Kitchgrow on 14 August 2026Updated

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Masala Chaas (Spiced Buttermilk)

5 mintotal

Prep 5 min

Serves
2
Difficulty
Easy
Spice
Mild
Add to your week

Ingredients

Quantities are for 2 servings.

No inactive time; blend or churn with cold water and serve immediately while the foam is fresh.

Method

  1. In a blender jar or food processor, add the green chilli, ginger, mint leaves, and coriander leaves. Blend with a splash of water to make a coarse green paste.

  2. Add the curd, roasted cumin powder, black salt, and regular salt to the blender.

  3. Blend briefly for 10-15 seconds until the curd is smooth and spices are mixed.

    10 sec–15 sec

  4. Add chilled water. Blend again for 5 seconds until it becomes frothy.

    5 sec

  5. Taste and adjust the salt or cumin powder if required.

  6. Pour into tall serving glasses over a couple of ice cubes.

  7. Garnish with a mint leaf and a tiny sprinkle of cumin powder.

  8. Serve immediately while chilled and frothy.

How to tell it's done

Chaas should be very thin, watery, highly refreshing, and topped with a light bubbly foam.

Nutrition

Per serving, from 2 servings.

81kcal

Where the calories come from

  • Protein4.5 g22%
  • Carbohydrate6.8 g33%
  • Fat4.1 g45%
Saturated fat
2.6 g
Fibre
0.2 g
Sodium
936 mg
Potassium
227 mg
Calcium
180 mg
Iron
0.5 mg

Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.

Getting it right

Tip

Using a wooden churner (mathani) instead of a blender creates a much lighter and traditional froth without breaking down the yogurt fat too much.

What to serve it with

Serve chilled after a heavy lunch, or as a cooling midday summer drink with simple snacks.

Common mistakes

It separates into watery whey and lumps.
Whisk or blend the yogurt smooth before the water goes in, and use fresh curd rather than one that has turned sour and grainy. Water added to lumpy curd never comes together, and chaas is meant to be thin but uniform.

Substitutions

  • Ready-made buttermilk replaces the yogurt and water — use it straight and skip the dilution. Greek yogurt works if thinned generously. Coriander and mint are both traditional and either can carry the drink alone. Black salt is what makes it chaas rather than salted lassi, so keep it if you can.

Storing and reheating

Best within a few hours. It keeps a day in the fridge, separating as it stands — whisk again before pouring. The green paste of mint, coriander, ginger, and chilli keeps two days and makes each glass a minute's work.