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side close up shot of flavored, colorful chaas in 3 glasses
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5 from 1 vote

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.
Prep Time20 mins
Total Time20 mins
Course: Drinks
Cuisine: Indian
Servings: 3
Calories: 99kcal
Author: Hina Gujral

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:

  • 1/4 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