Masala Chaas | Spiced Indian Buttermilk

Masala Chaas (Spiced Indian Buttermilk) is the perfect Indian summer drink. It’s cool, refreshing & delicious, while also being really good for you.

And it’s pretty easy to make (takes only 5 minutes!) & tweak to suit your tastebuds.

A few days back, I shared my go-to Mattha / Taak recipe, which is essentially what we call Plain Chaas. Though I’ve say that there is nothing ‘plain’ about it. Even though it’s the more basic version of this Masala Chaas, it packs a punch when it comes to flavor!

That being said, this Masala Chaas has a few additional ingredients & is usually my go-to when I want a boost of fresh flavor in my chaas, which the herbs provide, especially the mint.

Jump to:

• What is Masala Chaas
• Ingredients for Masala Chaas
• How To Make Masala Chaas (Step by Step)
• Serving Suggestion
• Variations
• More Indian Summer Drinks to try..
• 📖 RECIPE

What is Masala Chaas

Masala Chaas is spiced Indian buttermilk. Yogurt is used to make buttermilk, which is then flavored with salt, chilli, ginger, asafoetida (hing), roasted cumin powder (bhuna jeera) & fresh herbs like coriander & mint.

Ingredients for Masala Chaas

Ingredient notes

Yogurt – I love the flavor of chaas made from full fat yogurt, but you can go with whatever you prefer.

Spices – Adjust masalas based on your preference. But don’t substitute roasted cumin powder (bhuna jeera) with regular store bought cumin powder. Just dry roast some cumin and crush it using a mortal & pestle – trust me it makes a WORLD of a difference!

How To Make Masala Chaas (Step by Step)

• In a blender jar, take 1 cup of yogurt, 1 tablespoon of chopped ginger (or a 1 inch piece), ½ of a green chilli, ⅛ cup of chopped coriander leaves (pressed), ⅛ cup of mint leaves (pressed), 1 teaspoon salt, ½ teaspoon bhuna jeera, ⅛ teaspoon hing, and 2 cups of water.
  
• Blend till everything is well mixed, and you see some froth on the top.
  
• Transfer to a jar / container to chill in the fridge.
  

Serving Suggestion

Chaas is best served chilled. Right after or along with a meal.

To add that extra punch, sprinkle a little more bhuna jeera powder, maybe some chaat masala, or even finely chopped herbs right before serving the chaas.

Variations

1. Plain Chaas (Mattha / Taak) – This is the simple base version of spiced buttermilk, that I mentioned above. It’s usually made by just diluting yogurt with water, and seasoning with salt, pepper or green chillies, and asafoetida (hing) & chopped ginger (adrak) is added to aid with digestion. This is our go-to version!
   
2. Masala Chaas with Tadka – This is especially popular in South India, where tempering (tadka) is added after chaas is ready, and right before serving. The tempering is made by roasting mustard seeds (and / or cumin seeds), curry leaves & asafoetida (hing) in oil.
   
3. Boondi Chaas – In this version, the crunchy khara (savory) boondi is added right before serving the chaas. While I am not overly fond of boondi in my buttermilk, and prefer it in my raitas, I can see the appeal.
   
4. Smoked Chaas – This variation is rarely made at home, but smoked chaas is really popular on restaurant menus. Where chaas is given a smoky flavor by infusing the coal flavor right before serving.

More Indian Summer Drinks to try..

⭐️ How to Make a Mattha (refreshing spiced buttermilk)
⭐️ Mango Lassi (using readymade mango pulp)

As always, I hope you found this recipe useful. If you did, please let me know your rating ⭐️ and feedback 📲 in the comments below, or simply rate the recipe right on the recipe card. I’d really appreciate it. ❤️ 

📖 RECIPE

This recipe was first published in Sep 2020, and has been republished with updated instructions, notes & tips, step images as well as video in Jul 2022.

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