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Chaas Masala Recipe

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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

Ingredients

  • 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

Instructions

  • 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.)