Salty Masala Lassi Recipe

Prepare base

Place 2 cups full‑fat Greek yogurt in a blender. Add 3 tablespoons cold water — this thins the yogurt to a smooth, drinkable consistency while keeping body. Add 4 ice cubes to chill the lassi quickly.

Blend on medium-high for 15–20 seconds until the mixture is smooth and slightly frothy. Stop and scrape down the sides if needed.

Prep aromatics

Remove the stem and seeds from 1 green chile if you prefer milder heat; roughly chop. Peel and roughly chop enough ginger to yield about 1 teaspoon when processed. Roughly chop cilantro leaves and tender stems to measure 1 cup packed.

Add the chopped green chile, 1 cup cilantro, and 1 teaspoon chopped ginger to the blender with the yogurt base.

Add flavorings: 1 tablespoon fresh lime juice, 3 teaspoons black salt (kala namak), 1 teaspoon roasted cumin powder, 1 teaspoon chaat masala, and 1 teaspoon freshly ground black pepper. These create the salty, savory masala profile.

Blend everything on high for 20–30 seconds until the herbs are completely pureed and the lassi is uniformly green and smooth. Taste and adjust seasoning: add up to 0.5 teaspoon more black salt or a squeeze more lime if needed.

Pour the lassi into chilled glasses, filling to about 90%.

Garnish each glass with a sprinkle of reserved cilantro leaves (about 1 tablespoon per 2 servings), a pinch (about 1/8–1/4 tsp) of roasted cumin powder, and a small pinch (about 1/8–1/4 tsp) of extra black salt on top. Optionally slide a thin slice of green chile onto the rim for presentation.

Serve immediately while cold. Stir briefly before drinking to redistribute any settled spices.