Yesterday was a sunny day, and the bright weather made me want to prepare something cooling. Although chaas (buttermilk) is a common staple where I come from, I don’t make it often when it’s cold. Since I was feeling cheerful, I decided to give our regular chaas a smoky twist and serve it as Smoked Buttermilk (Chaas) Shots.
I recently hosted a small get-together with a couple of friends I’ve made here, and while my friend prepared an elaborate lunch and a delicious halwa (she even shared the recipe), I wanted to contribute something simple yet memorable. The smoky chaas was perfect—easy to make and a little different from the usual.
This idea is great for a relaxed girls’ meet or a kitty party. You can serve the buttermilk in shot glasses and even play light games around them to add some fun. It’s a lovely, social way to present a traditional drink.
Chaas is an Indian beverage made by whisking yogurt with water until smooth. It’s usually enjoyed with meals and is known for its cooling properties and digestive benefits. My mother always insisted on drinking a glass of buttermilk or mixing it with plain rice before bed to aid digestion.
There are countless variations of chaas. Below is the smoked version I prepared recently—refreshing, tangy, and lightly spiced with a hint of smoky aroma.
Smoked chaas is a perfect thirst-quencher and summer cooler, but it can be enjoyed year-round. The chilled, diluted yogurt combined with spices—red chili powder for heat, roasted cumin for depth, mint for freshness—and a touch of smoke creates a delightful balance.
Prep Time: 3–5 mins Making Time: 7–8 mins Makes: 3 cups
Ingredients:
- 3/4 cup curd (yogurt)
- 1.5 cups water (chilled preferred)
- 1/2 tsp black salt (kala namak)
- 1/2 tsp roasted cumin powder
- 1/2 tsp salt or to taste
- 1/2 tsp mint powder
- 1/4 tsp red chili powder
- a big pinch of asafoetida (hing)
- a small pinch of ajwain (carom seeds)
For the tadka/seasoning and smoky effect:
- a small piece of coal
- 1/2 tsp cumin seeds
- 1/2 tsp mustard seeds
- a pinch each of hing and ajwain
- 1 slit green chili
- 1/2 tsp ghee, butter, or oil
Method:
- In a bowl, whisk the curd and water until smooth using a hand churner or blender.
- Stir in the black salt, roasted cumin, salt, mint powder, red chili powder, hing and ajwain. Taste and adjust seasoning as needed.
To create the smoky tadka:
- Carefully heat a small piece of coal directly on the gas until it is glowing hot. Turn it to heat evenly—exercise caution throughout.
- Place the cumin, mustard seeds, hing, ajwain and the slit green chili on a small plate. Keep the ghee ready separately as you will need to act quickly once the coal is hot.
- Put the hot coal in a small bowl, add the ghee to it so it melts and sizzles, then immediately invert the plate with the spices over the coal. Cover the plate with another vessel or a flask to trap the smoke.
Could not click a better picture single handedly but I guess the procedure is clear.. 🙂
Once the smoke accumulates, transfer the prepared buttermilk into the covered vessel and close it tightly so the smoke infuses the drink. Let it rest for 8–10 minutes, then open and serve the Smoked Buttermilk (Chaas).
To Serve:
- Pour some buttermilk onto a shallow plate and place chaat masala on another shallow plate.
- Dip the rims of the shot glasses first into the buttermilk plate, then into the chaat masala to coat the edges.
- Fill the shot glasses with smoked buttermilk and garnish with fresh mint leaves.
These make fun and refreshing drinks for parties, get-togethers, or family meals.
Variations:
You can experiment with additional spices like raita masala, or substitute rock salt for black salt. Finely chopped green chilies can replace red chili powder if you prefer fresh heat. If serving in regular glasses, stir in 1/2 tsp chaat masala directly into the buttermilk.
Notes:
- Use chilled water for the best refreshing effect, especially in summer.
- Adjust cooking or preparation time if you don’t have mint powder or roasted cumin powder ready.
To make mint powder: Microwave fresh mint leaves for about 1 to 1.5 minutes, or sun-dry until crisp, then crush into a powder and add to the chaas.
To make roasted cumin powder: Dry-roast cumin seeds on low heat until fragrant and slightly darker, cool them, then grind to a fine powder. Store in an airtight container if needed, though freshly ground powder has the best aroma.
Enjoy these chilled buttermilk shots this summer or anytime you want a light, flavorful drink. They’re easy to make, customizable, and a fun addition to gatherings. Happy cooking!
Sushma