Masala Chaas with Mint and Roasted Cumin

What you need

• 250 g (1 cup) plain yogurt
• 500 ml (2 cups) chilled water
• 1/2 tsp roasted cumin powder
• 1/2 tsp black salt, kala namak
• 1 pinch salt
• 1 small green chilli, finely chopped
• 1/2 tsp fresh ginger, grated
• 1 pinch asafoetida, optional
• 8 fresh mint leaves
• 1 tbsp fresh coriander leaves, chopped
• ice cubes, to serve

Method

Restated from the original video

1. 1

   Put the yogurt, cumin, black salt, salt, chilli, ginger and asafoetida in a blender.

2. 2

   Add most of the mint and coriander, keeping a little of each for the top.

3. 3

   Blend until the yogurt is smooth and the herbs are finely chopped, about 30 seconds.

4. 4

   Pour in the water and blend again until thin and frothy.

5. 5

   Taste and add more black salt or cumin if needed.

6. 6

   Fill two glasses with ice, pour in the chaas and top with the reserved mint and coriander. Serve cold.

Imported from yummyindiankitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.