Add yogurt, mint leaves, coriander leaves, green chili, ginger, cumin powder and salt to a blender.

Blend until smooth. Then pour water and lemon juice. Blend until frothy. Taste test and add more salt or spices to taste. You can add more water if you prefer a thinner consistency.

Pour to serving glasses. Garnish masala chaas with chaat masala, roasted cumin powder and coriander leaves.

To a mixing bowl, add ¾ cup chilled yogurt, ¾ teaspoon roasted cumin powder, ½ teaspoon chaat masala or ¼ teaspoon dry ginger powder, salt, ¼ teaspoon black salt, ½ teaspoon crushed black pepper, ¾ tablespoon fine chopped mint leaves, ¾ tablespoon coriander leaves and 1 to 2 tbsps lemon juice (optional).

Whisk all of them until smooth using a whisk. Pour 1¾ cups water and whisk until frothy. Taste test and add more salt or spice.

Pour chaas to serving cups and garnish with more chaat masala and coriander powder.