Punjabi Namkeen Lassi
Punjabi Namkeen Lassi is a chilled salted yogurt drink with roasted cumin, black salt, mint, and a thick frothy top.
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5 mintotal
Prep 5 min
- Serves
- 2
- Difficulty
- Easy
- Spice
- None
Ingredients
Quantities are for 2 servings.
Active time only; hand-whisking gives the lassi a better froth than blending.
Method
In a large mixing bowl or traditional pot, add the chilled curd. Use a wooden churner (madhani) or wire whisk to beat the curd until completely smooth.
Add the black salt, regular salt, and roasted cumin powder to the smooth curd and whisk again.
Pour in the chilled water and whisk briskly for 1 minute until a frothy layer forms on top.
1 min
Taste and adjust the salt if necessary.
Place a few ice cubes in tall glasses, pour the frothy lassi over them, and garnish with chopped mint leaves and a sprinkle of roasted cumin powder.
How to tell it's done
The lassi should be thick but pourable, lightly salty, and capped with a loose frothy layer.
Nutrition
Per serving, from 2 servings.
155kcal
Where the calories come from
- Protein8.8 g22%
- Carbohydrate12.1 g31%
- Fat8.2 g47%
- Saturated fat
- 5.2 g
- Fibre
- 0.3 g
- Sodium
- 991 mg
- Potassium
- 412 mg
- Calcium
- 328 mg
- Iron
- 1.2 mg
Estimated by calculation from the ingredient list, using USDA FoodData Central. Not a laboratory analysis.
Getting it right
Tip
For the best texture, avoid using an electric blender as it can make the lassi too watery. Hand churning keeps it rich and thick.
What to serve it with
Serve chilled alongside aloo paratha, gobi paratha, chole, or a Punjabi lunch plate.
Common mistakes
- The lassi is thin and there is no froth.
- Beat the curd smooth on its own before any water goes in, then whisk hard for a full minute. Water added to lumpy curd never emulsifies, and the frothy head is what separates lassi from salted buttermilk.
Substitutions
- Greek yogurt thinned with extra water works where thick Indian curd is not available. Roasted cumin can be replaced with shop-bought cumin powder at a pinch, though the roasted smell is most of the drink — toasting whole seeds in a dry pan for a minute takes little time. Ordinary salt alone makes it merely salty; black salt is what gives namkeen lassi its tang.
Storing and reheating
Drink within a few hours. It keeps a day in the fridge but separates and loses the froth entirely — whisk again before pouring. The salt and cumin mixture can be kept ready in a jar.
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