Masala Chaas Recipe: Easy Gujarati Spiced Buttermilk in 5 Minutes

Masala chaas is a cold, refreshing drink popular across Gujarati families. It’s made with plain curd, chilled water, roasted cumin seeds, black salt, mint, and everyday masalas. 

You can make masala Chaas with this recipe easily in just 5 minutes. This recipe needs no cooking and gives you a light, slightly sour drink that tastes amazing when it’s cold.

In almost every Gujarati household, no meal is complete without cold chaas. This tangy, savory drink pairs beautifully with any dish: dal-rice, khichdi, or a spicy sabzi.

The best part? You can make this masala chaas with everyday ingredients in just 5 minutes.

Why You Will Love This Masala Chaas Recipe

• You can easily make this in just 5 minutes. There’s no need for cooking.

• You only need daily-use ingredients like curd, cumin powder, black salt, and mint.

• This light, refreshing drink is easy to adjust to your family's preference.

• You can prepare it with a mixer grinder, hand blender, or by whisking it by hand.

List of Ingredients (2 Glasses)

• 1 cup fresh, plain curd 

• 1½ cups chilled water

• ½ tsp roasted cumin seeds or store-bought cumin powder 

• ¼ tsp black salt

• Regular salt to taste

• ¼ tsp mint flakes

• A pinch of dry ginger powder

• ¼ tsp chaat masala

• 1 tbsp fresh, chopped coriander leaves 

• A few ice cubes

Step-By-Step Masala Chaas Recipe

Step 1: Properly whisk the plain curd 

Take a large bowl or mixer jar and add 1 cup fresh curd. Whisk the curd until smooth and creamy. Make sure there are no lumps.

Always use fresh curd that isn't too tangy, because very tangy and sour dahi can make your buttermilk taste too strong and sour.

Step 2: Add extremely cold water

After whisking, add 1½ cups of chilled water to the whisked dahi. Mix until the dahi fully combines with the cold water.

If your family prefers a thinner texture, like the watery chaas served at many Gujarati restaurants and dhabas, add another ¼ cup of chilled water.

Step 3: Add all the spices

Dry-roast some whole cumin seeds, then grind them roughly. Add the roasted cumin powder, black salt, regular salt, mint flakes, dry ginger powder, along with a pinch of chaat masala.

Combine the mixture well. Roasted cumin powder adds an earthy flavor to your chaas, while black salt and mint add a classic, salty, refreshing taste.

Note: If you’re short on time, you can use good-quality store-bought cumin powder.

Step 4: Blend everything lightly

Blend the spiced curd mixture for 20–30 seconds. Keep blending the mixture until a very light layer of foam forms on top.

If you don’t have a mixer, use a hand whisk or mathani to whisk everything properly. Add the freshly chopped coriander leaves and stir well.

Step 5: Taste the chaas, adjust the spices, and serve cold

After mixing, taste a little before serving. Adjust as needed with more salt or cumin powder, then mix again.

Transfer the chaas into two glasses, add ice cubes, and garnish with freshly chopped mint leaves or a pinch of roasted cumin powder. 

Serve this chilled buttermilk with a meal or after.

Masala Chaas Recipe Method Variations

Jaljeera Masala Chaas

If your family prefers a sharper, more chatpata taste, add ½ tsp of good jaljeera masala per glass. Skip the chaat masala in this version.

Jaljeera powder is made with everyday masalas like roasted cumin, mint, black salt, and amchur. These spices give your buttermilk a sour, Gujarati home-style taste.

Reduce the regular salt, since jaljeera powder already contains black salt.

Extra Spicy Masala Chaas

This variant is best for people who love a little more spice. Add 1 finely chopped green chilli before blending the spiced dahi mixture. You can also add a tiny pinch of black pepper powder.

Expert Tips

• Always use fresh curd or yogurt. Never use extra sour curd. It makes the chaas taste unpleasantly tangy.
• Gradually add water. Start with less water. After mixing, adjust the thickness to your family’s preference.
• Never add too much salt at once. Black salt and chaat masala are savory and salty, so they make the buttermilk extra salty. Taste before adding more salt.

Serving Suggestions

Masala buttermilk tastes best served chilled with everyday Indian meals. It pairs amazingly with spicy dal-rice, khichdi, Gujarati thepla, paratha, or heavy pav bhaji.

Many homes also serve it at hot noon instead of sugary, unhealthy cold drinks. Add a pinch more roasted cumin powder right before serving for extra flavor.

Frequently Asked Questions

What ingredients are in masala chaas?

Masala chaas contains fresh curd, cold water, roughly crushed roasted cumin seeds, black salt, mint, and a few simple masalas. 

Whisk or blend the spices with the curd to make a light, cold, refreshing Gujarati drink.

What's the main difference between regular chaas and masala chaas?

Regular buttermilk is typically made with curd and cold water only. It contains no spices or salt. 

Masala chaas contains everyday masalas like roughly ground roasted cumin seeds, black salt, mint, and chaat masala, giving it a more chatpata, flavourful taste.

How should I make masala chaas without using a mixer?

You can easily make this masala chaas with a hand whisk or traditional mathani. 

First, whisk the curd until smooth. Then add cold water, along with roasted cumin powder, black salt, mint, and other masalas. Mix everything properly and serve cold.

Can I make masala chaas in advance?

Yes. You can prepare masala chaas a few hours before serving and store it in a covered jug in the refrigerator. For the best freshness, consume it within 24 hours. Stir it well before serving because the curd and water may separate slightly.

Why does my masala chaas taste too tangy?

Most of the time, it happens when the curd is old or is very sour. Many families prefer tangy buttermilk. If your family likes mild chaas, always use fresh, mildly tangy curd. 

If your chaas tastes too tangy, add a little more fresh curd and chilled water to balance the flavor.

Is masala chaas good for digestion?

Many Indian families love to drink cold masala chaas after meals. Buttermilk contains curd and spices like roasted cumin and ginger, which commonly help digestion. However, don’t treat it as a cure for digestive problems.

What is the best dahi-to-water ratio for the perfect masala chaas?

If your family loves light, refreshing masala chaas, mix 1 cup curd with 1½ cups chilled water. For a thicker, creamier variant, add a little less water. For an extra-thin, restaurant-style chaas, add a little extra water after blending.

Can I make masala chaas without using fresh mint leaves?

Yes. You can use dried mint flakes instead of fresh mint leaves. Add about ¼ tsp of good-quality mint flakes for two glasses of chaas. These flakes add refreshing pudina flavor notes, and you don’t need to wash or chop fresh mint.

Can I use ready-made buttermilk masala instead of individual masalas?

Yes. If you are short on time and can’t measure the spices separately, you can use good-quality ready-made chaas masala. Add about 1 tsp buttermilk masala (chaas masala powder) to 2 glasses of plain chaas, mix well, and adjust the salt or masala to taste.

Short on Time? Try This Quick Chaas Masala Shortcut

If you don’t have much time and don't want to measure 5-6 different ingredients, sprinkle some buttermilk masala (chaas masala powder).

Mix 1 cup curd with 1½ cups cold water. Sprinkle 1 tsp chaas masala powder for 2 glasses, and whisk the curd until smooth. Taste the chaas before serving and adjust the salt or masala to your taste.

You can make a refreshing, chatpata masala chaas in only 2 minutes!

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