Go Back

Chaas Masala Recipe

Print Recipe
Try this homemade chaas masala recipe to enhance the taste of buttermilk. You can also add it to dahi wada to make it more tasty.
Author Mukta Tikekar


  • 250 gm cumin seeds jeera
  • One and a half tbsp black peppercorns
  • 100 gm kala namak Himalayan black salt
  • 100 gm powdered sendha namak rock salt
  • One and a half tbsp common salt


  • Heat a kadhai (pan) and roast jeera in it for 3-4 minutes, and then turn off heat.
  • Add black peppercorns in the kadhai and mix them with jeera using a spatula. (Make sure you're using a metal kadhai, as it will remain hot for a while even after turning off heat.)
  • Allow the jeera and peppercorns to cool, and then grind them to a powder using a mixer.
  • Now, add all the salts in the same pan and turn on heat.
  • Stir the salts on low heat for about a minute till the mixture is nice and dry.
  • Mix the salts, and the powdered jeera and black peppercorns.
  • Sieve the mixture onto a dry plate, and then store it in a dry and airtight container. (This masala lasts us for six months, you may want to reduce the quantity of ingredients proportionately if you want to make it in lesser quantity.)