Chaas Recipe - 3 Flavors
I am sharing with you 3 flavors of chaas recipe - masala chaas, mint chaas, and beetroot chaas along with a flavorsome, homemade chaas masala powder recipe.
Servings: 3
Calories: 99kcal
Equipment
- Blender
Ingredients
Ingredients For Chaas Spice Mix:
- 2 tablespoon coriander seeds
- 2 tablespoon cumin seeds
- 1 teaspoon whole peppercorns
Ingredients For Masala Chaas:
- 1 Cup curd or yogurt
- 2 Cup water, room temperature
- 1 teaspoon Chaas Masala
- rock salt or black salt to taste
- 5 - 6 ice cubes
Ingredients For Pudina Chaas:
- ¼ Cup fresh mint leaves
- 1 green chili or to taste
Ingredients For Beetroot Chaas:
- 1 beetroot, diced
- 1 teaspoon chopped ginger
- 5 - 6 curry leaves
Instructions
Prepare Chaas Masala Powder
- Dry roast the spices in a cast iron pan or a heavy bottom pan for 1 - 2 minutes or until fragrant and aroma of spices is released. Turn off the heat. Grind them to a powder. Transfer to a jar and store.
Masala Chaas:
- Combine all the ingredients and blend. You can use a hand mixer or manual whisk for combining the ingredients. Taste and adjust the seasoning accordingly.
- Serve masala chaas chilled or at room temperature. Stir well before serving.
Pudina (Mint) Chaas:
- Combine mint leaves, chilli along, 5 - 6 ice cubes with masala chaas. Blend until all the ingredients are combined well. Taste and adjust the seasoning as per personal preference.
- Serve pudina chaas immediately.
Beetroot Chaas:
- Remove the skin of the beetroot and cut it into quarters. In a microwave-safe steamer, steam the beetroot for 3 - 4 minutes. Alternatively, you can grill it or steam it on a stovetop as well. I usually prefer grillin on a pan rather than steaming.
- Allow the beetroot to cool down completely. Once cooled, roughly chop it.
- Combine beetroot, ginger, curry leaves along with masala chaas and blend. If chaas seems too thick add 3 - 4 ice cubes and blend again.
- Serve beetroot chaas chilled or at room temperature.
Notes
- Make sure curd is not sour in taste for making the buttermilk.
- If required add a teaspoon of Chaat Masala in the buttermilk.
- Do not leave the buttermilk at room temperature or in the open for more than 1 - 2 hours especially in the hot/humid climate.
- A hand mixer is also useful to churn the ingredients for buttermilk.
Nutrition
Calories: 99kcal | Carbohydrates: 13g | Protein: 5g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 11mg | Sodium: 129mg | Potassium: 373mg | Fiber: 4g | Sugar: 6g | Vitamin A: 447IU | Vitamin C: 79mg | Calcium: 201mg | Iron: 4mg