Chaas
Spiced Gujarati buttermilk — a cooling, probiotic-rich drink that aids digestion and refreshes on hot days.
Prep Time
5 mins
Chill Time
15 mins
Servings
2
Difficulty
Easy
Ingredients
base
spices
Instructions
Whisk the Yogurt
3 minsWhisk the yogurt until completely smooth with no lumps. This is the base of the drink.
Add Water
2 minsGradually add cold water while whisking continuously to get a smooth, pourable consistency.
Season
2 minsAdd roasted cumin powder, black salt, regular salt, and asafoetida. Mix well.
Add Herbs
2 minsStir in fresh mint or coriander and green chili if using. Taste and adjust seasoning.
Chill and Serve
15 minsRefrigerate for 15 minutes or serve over ice immediately. Garnish with a mint sprig and a pinch of cumin.
Chef's Tips
- Use full-fat yogurt for a richer taste
- Black salt is essential for authentic flavor
- Roast cumin seeds and grind fresh for best aroma
- Thin with more water for a lighter drink
- Add ginger juice for extra zing
The Story Behind Chaas
Chaas is Gujarat's answer to the summer heat — a spiced, thin buttermilk drunk after meals to aid digestion. In Kutch, it is thinner and spicier; in central Gujarat, it is milder with more herbs. Every household has its own recipe passed down through generations.
Unlike lassi which is thick and sweet, chaas is light and savory, making it the perfect digestive drink after a rich Gujarati thali.