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| Main ingredients | Fresh mint leaves, Fresh coriander leaves, Ginger, Green chillies, Black salt, Yogurt, Asafoetida |
| Cuisine | Indian |
| Course | Beverage |
| Prep time | 5-10 minutes |
| Cook time | 0 minute |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Vegetarian |
Ingredients
- 1 cup fresh mint leaves
- ½ cup fresh coriander leaves
- 1 inch ginger, roughly chopped
- 1-2 green chillies
- 1 teaspoon black salt
- 1 cup yogurt
- A pinch of asafoetida (hing)
Method
- Put mint leaves in a grinder jar, add coriander leaves, ginger, green chillies, black salt, and ¼ cup water and grind to a fine paste.
- To make the chaas, take yogurt in a large bowl and whisk it till smooth. Add 1 tablespoon of the paste and whisk. Add 1½ cups water and whisk till well combined. Add asafoetida and mix well.
- Transfer the chaas into stainless steel glass and cover it with a lid.
- Note – you can store the remaining paste in an air tight container in the refrigerator for upto 2-3 days.
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