By Nikita Toppo
1 cup chilled yogurt, 2 cups chilled water, ½ teaspoon black salt, ¼ cup mint leaves, ¼ roasted cumin powder
Wash the mint leaves and keep it aside.
Take a jar of a blender and add all the components one by one into it.
Close the lid and run the blender for one minute until all the components mix well and frothy texture develops
Pour the chaas directly into the glasses.
Garnish with mint leaves and coriander leaves and enjoy.