Chaas Recipe (Mattha Recipe)
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4.8
63 reviews
Excellent
Chaas Recipe (Mattha Recipe)
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The classic Chaas (Chaach/Mattha) also known as the Indian version of buttermilk is a refreshingly cooling summer drink made with creamy yogurt and seasonings. It is an excellent body cooler, digestive and appetizer. Find two easy chaas recipes – Masala Chaas and Pudina Chaas.
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Ingredients
For Masala Chaas
- 1.5 cups curd (Yogurt) - 375 grams
- 1 teaspoon roasted cumin powder (bhuna jeera powder), add as required
- 1 cup water (cold) or as needed
- 1 tablespoon mint leaves - chopped or coriander leaves (cilantro), optional
- 5 to 6 small ice cubes - optional
- ½ teaspoon black salt or regular salt, add as required
- 3 to 4 Mint sprigs or coriander sprigs, for garnish
For Pudina Chaas (Mint Chaach)
- 1 cup curd
- 2 to 3 tablespoons mint leaves or 12 to 15 leaves (pudina patta) or 2 to 3 teaspoons dried mint
- ⅔ cup water (cold)
- 1 teaspoon roasted cumin powder
- black salt or edible, food grade rock salt - as required
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Instructions
Making Masala Chaas
- In a blender, add the curd, roasted cumin powder, mint leaves, water and salt.
- Blend for 2 to 3 minutes, until the ingredients are combined and the curd has been mixed well. You should see a nice frothy foamy layer with a bit of butter fat separated from the blending.
- Pour in glasses. Garnish with mint leaves or coriander leaves and serve immediately.
- You can also place the the butter milk in the refrigerator to make it cold. Then serve later.
Making Pudina Chaas
- Rinse the mint leaves first. Drain all the water and then chop them roughly or keep them whole.
- In a blender take the curd, roasted ground cumin powder, salt, water and the mint leaves.
- Blend for a few minutes until smooth and you see some butter fat layer on the buttermilk.
- Serve Pudina Chaas in glasses.
Serving Suggestions
- While serving, you can add a few ice cubes if you like.
- Garnish with mint leaves or coriander leaves and serve cold.
Storage
- You can also store the buttermilk in the refrigerator and serve later. Just be sure to use within one full day for the freshest taste.
Notes
- Seasoning Variations: You can skip the black salt, if you don’t have it. Simply use regular salt. If you don’t have roasted ground cumin powder, make your own with cumin seeds. Toast the seeds for a a few minute in a hot pan until fragrant and browned, taking care not to burn them. Then grind into a fine powder using a mortar and pestle or a spice-grinder. Other spices and herbs which are often added in spiced chaas or mattha are asafoetida (hing), ground fennel seeds (saunf powder), ginger or ginger juice, and curry leaves.
- Herbs: Fresh herbs are preferred, but can be skipped if not available. If you have dried mint leaves, use them instead. You’ll need about 1 teaspoon of dried leaves to replace 1 tablespoon of fresh chopped mint in these recipes.
- Garnishing: I like to save a few mint or coriander leaves to add to the glass of freshly prepared spiced mattha or Indian buttermilk.
- Scaling: Make a large batch easily by doubling or tripling the chaas recipe.
- Curd (Yogurt): Make sure that your curd is fresh and not sour for the best chaas.
- Ice cubes: Instead of adding ice cubes in the blender, you can add ice cubes at the end to serve the spiced mattha. But personally, I like to include the cubes when blending for the most refreshing drink.
- Consistency: Feel free to add more water if you like a thinner mattha or chaach.
- Fasting or Vrat: If making this recipe for religious fasting, like Navratri or Ekadashi, then add edible and food grade rock salt or sendha namak.
- Note that the approximate nutrition info is for the Masala Chaas recipe.
Nutrition Information
Show Details
Calories
118kcal
(6%)
Carbohydrates
9g
(3%)
Protein
7g
(14%)
Fat
6g
(9%)
Saturated Fat
4g
(20%)
Cholesterol
24mg
(8%)
Sodium
674mg
(28%)
Potassium
317mg
(9%)
Fiber
1g
(4%)
Sugar
9g
(18%)
Vitamin A
301IU
(6%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
1mg
Vitamin B6
1mg
Vitamin B12
1µg
Vitamin C
2mg
(2%)
Vitamin D
1µg
Vitamin E
1mg
Vitamin K
1µg
Calcium
242mg
(24%)
Vitamin B9 (Folate)
16µg
Iron
1mg
(6%)
Magnesium
29mg
Phosphorus
181mg
Zinc
1mg
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 118 kcal
% Daily Value*
| Calories | 118kcal | 6% |
| Carbohydrates | 9g | 3% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 24mg | 8% |
| Sodium | 674mg | 28% |
| Potassium | 317mg | 7% |
| Fiber | 1g | 4% |
| Sugar | 9g | 18% |
| Vitamin A | 301IU | 6% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 1mg | |
| Vitamin B6 | 1mg | |
| Vitamin B12 | 1µg | 42% |
| Vitamin C | 2mg | 2% |
| Vitamin D | 1µg | 5% |
| Vitamin E | 1mg | |
| Vitamin K | 1µg | |
| Calcium | 242mg | 24% |
| Vitamin B9 (Folate) | 16µg | |
| Iron | 1mg | 6% |
| Magnesium | 29mg | 7% |
| Phosphorus | 181mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.8
63 reviews
Excellent
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