Smoked Masala Chaas (Buttermilk)
Smoked chaas is perfect for hot days, festive meals, or simply impressing guests with a traditional drink that has a chef's touch. It's easy to make at home with a just piece of charcoal, bringing the rustic Rajasthani experience to your table.
Servings: 2
Equipment
- A small steel bowl or onion peel (to hold the coal in the jug)
- A large mixing bowl or jug
- A lid or plate to cover the jug
- Blender
Ingredients
- 1 cup plain yogurt full-fat or low-fat as you prefer
- 1½ cups cold water
- ½ tsp cumin powder
- ½ tsp salt
- ¼ tsp freshly ground black pepper
- 1-2 green chillies, finely chopped optional for heat
- 3-4 mint leaves
- Handful of cilantro
- ½-inch piece of ginger
- 1 small piece of charcoal about walnut-sized
- ½ tsp ghee or oil
Instructions
Make the chaas (buttermilk)
- In a small blender, blend yogurt, roasted cumin powder, salt, black pepper, green chillies, cilantro leaves, mint leaves, and ginger with water until it's frothy.
- Remove chaas in a sauce pan.
Prepare the tempering
- Heat ghee in a small pan
- Add cumin seeds. When they splutter, add curry leaves and dried chili (optional).
- Let them crackle for a few seconds, then turn off heat.
- Pour this tempering into the chaas and stir.
Prepare for smoking
- Heat the piece of charcoal directly over a gas flame (or on a stove coil) until it is glowing red-hot. Use tongs to handle it safely.
- Place the hot charcoal in a small steel bowl (or onion peel).
Smoke the chaas
- Carefully place the bowl with the hot charcoal in the center of your chaas jug.
- Drizzle ghee or oil over the hot charcoal - it will start smoking immediately.
- Quickly cover the jug with a tight-fitting lid or plate. Let it sit undistributed for 2-3 minutes for a mild smoky flavor (up to 5 mins for stronger smoke).
- Remove the charcoal bowl carefully and discard it safely.
Chill and Serve
- Stir the chaas gently.
- Pour into glasses over ice if desired. Garnish with extra coriander
Notes
- Adjust salt and spices to your taste.
- For a smoother chair, strain it before smoking.
- The smoked flavor can be subtle or bold depending on how long you trap the smoke.