Classic Masala Chaas Recipe (Frothy Summer Spiced Buttermilk)
About this recipe
Stay cool with Masala Chaas (spiced buttermilk), India’s favourite summer cooler. Whipped up in under 5 minutes, this traditional drink combines thick curd, chilled water, and a ready spice seasoning.
Making chaas from scratch usually means grinding mint, ginger, green chillies, and roasted cumin every single time. Tangry Chaas Masala replaces that step entirely — scoop, whisk, done. No grinding, no prep, no shopping list.
This recipe walks through getting the curd-to-water ratio right and whisking hard enough to build that thick layer of froth on top, which is what separates a proper glass of chaas from watered-down curd.
Classic Masala Chaas Recipe (Frothy Summer Spiced Buttermilk)
Cold, frothy spiced buttermilk whisked in 5 minutes — the classic Indian summer cooler.
- Prep time
- 5 min
- Total time
- 5 min
- Servings
- 2
- Course
- Drinks
- Cuisine
- Indian
Ingredients
Tap an ingredient to tick it off as you cook.
Instructions
Whip the curd: Scoop the chilled plain curd into a deep mixing pitcher or blender container. Whisk manually with a traditional wooden churner (madani) or blend on low for 10 seconds until the paste is slick and uniform.
Dilute: Pour in 1.5 to 2 cups of ice-cold water. A 1:2 ratio of curd-to-water keeps the chaas light, drinkable, and digestive.
Spice: Sprinkle Tangry Chaas Masala and a tiny pinch of extra black salt. Whisk or blend vigorously on high for 30 seconds. This step incorporates air, creating a rich, frothy, head of foam at the top of the buttermilk.
Decant: Add ice cubes to two tall serving glasses. Pour the frothy, spiced buttermilk over the ice, garnish with a light dusting of Tangry Chaas Masala and fresh mint, and serve immediately.
Expert Tips
- Maintain the froth: Chaas is best consumed fresh within minutes of whipping. If kept in the fridge, the curd solids and water will separate. Give it a quick stir or whisk before pouring.
- After a heavy meal: A glass of chaas after lunch is the standard Indian way to finish a rich meal — it is light, cooling, and far easier than a fizzy drink.
- Our Chaas Masala is versatile — dust it over watermelon salad, raita, sliced cucumber, or fresh lemonade.
Serving Suggestions
Serve chilled in tall glasses, ideally right after a heavy lunch. Pairs especially well with parathas, biryani, or any rich Rajasthani meal.
Storage & Reheating
Chaas is best within minutes of whisking. It will keep refrigerated for up to a day, but the curd and water separate — whisk again before pouring. Do not freeze.
Made with Tangry — authentic Jaipur spices
Buy Tangry Chaas MasalaRatings
No ratings yet — be the first to rate this recipe.
Tried this recipe?
