Salt Lassi Recipe
Make Salt Lassi Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Salt Lassi
Method
Salt Lassi
Prepare ingredients
Measure out yogurt and cold water. If using cucumber, peel and finely chop into small dice. Pluck and wash mint leaves, set aside a few whole leaves for garnish and thinly chiffonade the rest if you want a more pronounced mint flavor.
Blend
In a blender, add 2 cups plain whole-milk yogurt and 1 cup cold water. Add 4 ice cubes for chill. Add 1 teaspoon fine salt, 1 teaspoon freshly ground black pepper, and 1 teaspoon roasted cumin powder if using. If you want cucumber texture, add 1/4 cup finely chopped cucumber. Blend on medium-high for 20–30 seconds until smooth and frothy. Taste and adjust seasoning: add up to 1/4 teaspoon more salt or pepper if needed.
Alternate hand-whisk method
If you don't have a blender, place yogurt in a large bowl, whisk vigorously while slowly adding cold water and ice (crushed or small pieces). Whisk for 1–2 minutes until smooth and frothy. Stir in salt, pepper, roasted cumin powder, and chopped cucumber, mixing until evenly distributed.
Chill and serve
Pour the lassi into chilled glasses. Garnish each glass with a sprinkle of roasted cumin powder, a pinch of freshly ground black pepper, and a mint leaf. Serve immediately while frothy and cold.
Storage
Salt lassi is best consumed immediately for frothiness. You can refrigerate leftovers up to 24 hours in a covered container; shake or stir well before serving and add a little cold water if it has thickened.