Punjabi Spiced Lassi or Masala Lassi is a spiced yogurt based, very popular in India during summertime because of its cooling properties. This lassi is very refreshing and tastes absolutely delicious too.
What is Lassi?
Lassi or Chaach is yogurt-based drink made in the Northern parts of India during summer months. It can be made sweet or spiced (namkeen lassi) as per the preferences. However, the most popular is the salted version as people often pair it with lunch or as an after the meal beverage.
Sweet lassi also has many variations like the mango lassi, strawberry lassi or kesar badam lassi etc. In fact now a days even salted lassi is made with cucumber, and other summer vegetables.
Punjabi Spiced Lassi
Masala lassi or punjabi spided lasii is made with yougurt, salt fresh herbs, ginger and few spice powders. Every house has their own version of slated lassi.
I love adding mint, coriander leaves, ginger and chaat masala in my salted lassi. To make the perfect frothy and creamy lassi use whole milk full fat yogurt and hand blender to whisk it.
What can be used instead of yougurt?
Well best results are obtained with yogurt only but if you want you could use buttermilk instead. Make sure to not add any extra water as buttermilk already consists of water.
To make the lassi vegan, you could replace yogurt with any plant-based yogurt like coconut or almond yogurt.
Ingredients needed to make Punjabi Lassi
- First, Yogurt-I uses whole full-fat yogurt to make my salted lassi. If you prefer you could use low-fat yogurt too but the results won’t be the same.
- Herbs– Fresh mint and coriander leaves are my favorites to add in the salted lassi.
- Ginger-Ginger adds a nice kick to the lassi and also helps in digestion too.
- Black salt– It gives a nice taste and flavor to the namkeen lassi.
- Chaat Masala-I loves adding chat masala in my salted lassi as it brings the taste to whole new levels.
- Asafetida-Also tastes amazing in lassi.
How to make Spiced Lassi?
To make spiced Punjabi style salted lassi,first of all make a paste of herbs and ginger with pestle and mortar or in mixer. Keep is aside to use later.
Now you need to take full-fat yogurt in a mixing bowl and blend it with a hand blender until it starts becoming creamy and light. Finally add in the spices, herbs paste, and water. Blend again to make it frothy and serve right away.
Serving Suggestions
Make the lassi when you are ready to drink it. You could keep it refrigerated but for best results do not make it ahead.
Health Benefits of Lassi
LASSI HELPS IN SMOOTH DIGESTION AND RELIEF IN BLOATING AS IT IS MADE OF CHURNED YOGURT.
IT IS ALSO A VERY GOOD SOURCE OF PROBIOTICS.
bEING MADE OF MILK PRODUCTS, IT IS A GOOD SOURCE OF CALCIUM AND AIDS IN BONE HEALTH.
Boost the immune systems as it is a rich source of vitamin d.
Other Summer Drinks
Looking for more such summer recipes to get some ideas for your snacking? Do not miss my Dalgona Coffee and Blueberry Lemonade and the best one’s Passion Fruit Iced Tea.
*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!
Punjabi Lassi
Equipment
- Hand Blender
Ingredients
- 2 cups yogurt
- few mint leaves chopped
- few coriander leaves chopped
- 1" ginger piece chopped
- 1/4 pinch asafetida
- 1 teaspoon roasted cumin powder
- 1 teaspoon chaat masala
- 1/4 teaspoon black salt
- salt to taste
- 1 1/2 cups water
Instructions
- In a pestle and mortar pound ginger, coriander leaves, mint and green chilli and make a fine paste.
- Take yogurt in a mixing bowl , blend it with a hand blender.
- Add all spices powders, coriander- mint paste, and salt, blend again. Add water and blend for the final touch.
- Pour in serving glass and serve right away.
Notes
- You may keep it refrigerated and remove from the fridge right before serving.
- Instead of fresh coriander, you could also add dried mint leaves powder.
- If you don’t have yogurt you could make it with buttermilk. Make sure to not add any extra water.
- You could also use a blender to whip the lassi and make it frothy.
Nutrition
Always let me know how these recipes turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Punjabi Spiced Lassi and please do share your tips and tricks with me.
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Best Regards,
Sapana Behl
Its raining here but we still enjoy our spiced chaas. This punjabi style I have not tried will make it tomorrow for lunch. Thanks dear.
Lassi or chaas is a regular feature in our home come rain or shine. Best way to get the required probiotics, protein and to keep the gut microbes in balance.
Fresh lassi seasoned with herbs and spices is a treat for sure especially when the weather is hot and humid. I never tried adding asafoetida to it though.
I am a huge masala lassi fan and I can drink it anytime and you have made this similar way I make except I never added asafoetida, but will try next time. Beautiful clicks
The images here are so beautiful, couldn’t take my eyes off it. The lovely green with the creaminess of the recipe is perfect.