Jal Jeera Recipe - Cumin seeds and amchur give this drink a lovely tangy flavour – an ideal appetizer.

This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.

Main Ingredients : Cumin seeds(जीरा), Black salt (kala namak)(काला नमक)

Cuisine : Delhi

Course : Beverages

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Jal Jeera

The city of Delhi, being a conglomerate of different cultures, can serve people with Bengali preparations, north Indian sweets or the Punjabi delicacies with equal panache.
Half of the Delhi population consists of Punjabis, owing to the vicinity of Punjab and having Pakistani immigrants. Thus the abundance of Punjabi food, which is a mixture of vegetarian and non-vegetarian preparations, is easily available here!  For gourmets, Delhi is synonymous with Mughlai cuisine, Frontier cuisines and tandoori chicken.  
Delhi is famous for its many popular roadside eateries which serve a wide variety of delicacies from paranthas, chaat to kebabs and a number of mithais. 

Jal Jeera Recipe - How to make Jal Jeera


Prep Time : 6-10 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Easy


  • Cumin seeds roasted2 tablespoons

  • Black salt (kala namak) 1 teaspoon

  • Amchur powder 1 tablespoon

  • Fresh mint leaves 2 tablespoons

  • Fresh coriander leaves 1/2 teaspoon

  • Lemon juice 2 tablespoons

  • Ice cubes as required

  • Soda 1/2 litre

  • Lemon slices for garnis


Step 1

Pound the cumin seeds, black salt and amchur in a mortar with pestle. Grind the mint leaves and coriander leaves with sufficient water into a smooth paste.

Step 2

Add the lemon juice and pounded masala and mix well. Put ice cubes in two tall glasses. Divide the concentrate equally and top up with soda.

Step 3

Mix well. Serve immediately, garnished with a slice of lemon.

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