Jaljeera

Method

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1. Toast the cumin seeds in a dry pan for 90 seconds, until they darken and smell strong.

   Mark done Start 90 sec timer

2. Cool for 2 minutes, then grind to a powder.

   Mark done Start 2 min timer

3. Blend the mint, coriander, chillies, ginger, tamarind and 200 ml of the water to a smooth green paste.

   Mark done

4. Strain the paste through a sieve into a jug, pressing it through.

   Mark done

5. Whisk in the ground cumin, black salt, sea salt, sugar, amchur and pepper.

   Mark done

6. Add the remaining ice-cold water and stir until the sugar and salt dissolve.

   Mark done

7. Taste and correct — it should be sharply salty and sour, only faintly sweet.

   Mark done

8. Chill 30 minutes.

   Mark done

9. Pour over ice, float a spoonful of boondi on each glass and serve at once.

   Mark done

Chef’s Tips

• Toast and grind the cumin yourself.
• Strain the herb paste or it separates in the glass.
• Boondi goes in at the last second or it dissolves.

Common Substitutions & Variations

• A pinch of dried chilli flakes works in place of fresh chilli — start with about a third of the quantity the green chillies in the list implies, since dried chilli is more concentrated, and add more to taste.
• A quarter-teaspoon of ground ginger per tablespoon of fresh is the standard ratio if you are working from the spice rack rather than a fresh root.

Pairing Suggestions

• Aloo chaat
• Samosa chaat
• A very hot day

Storage & Reheating

Keeps 3 days refrigerated. Stir before pouring.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.