Chaas recipe: Check out this popular Indian drink, also known as Chaach or Sambharam, prepared with yoghurt, spices and aromatics, that I made vegan. Chaas is usually served chilled on a hot summer’s day. This chaas recipe calls for plant-based yoghurt, some basic aromatics and that’s it!
Imagine this: You have just come home from a hot summer’s day of hard work. The sun is scorching hot and beating down on you like it’s the end of the world. And all you crave is something that will quench your thirst and nourish you at the same time. Introducing – chaas, a popular drink at the @beextravegant family.
What is Chaach/Chaas/Sambharam?
The Chaas recipe is prepared differently in different parts of the country. Plain Chaas is made with just yoghurt, water and salt but some parts of India mix in spices to make it more delicious and frothy.
In North India, chaas or chaach do not contain ginger or green chillis. Ingredients like mint leaves, cumin and Kala Namak are more prominent and hence, are added to the vegan chaas. Whereas, the South Indian version does not contain cumin or mint leaves.
This recipe is my take on both these variations and it is extremely inexpensive, wholesome and absolutely plant-based. Just FYI, in Indian English, chaas is often referred to as buttermilk, although it’s not really buttermilk. Traditionally buttermilk is churned in a churner until the butter separates from the whey. Okay, enough with the trivia session. Let’s jump right into the recipe.
How to make Vegan Chaas?
Tips to remember: Take thick yoghurt and avoid the one that has more water content. This type of yoghurt will turn runny when you blend it in a blender and the results are not as frothy as you would expect. The thicker the yoghurt, the frothier the Chaas.
The recipe is rather simple. The idea is to blend all ingredients in a blender and serve it chilled. The other way to make the same recipe, you can use a whisk to whisk the yoghurt into a uniform consistency and crush the other ingredients in a mortar and pestle. Combine both the whisked yoghurt and the aromatics in a jar. Serve chilled.
So, here are my step-by-step instructions for you to follow.
- Pour fresh thick yoghurt into a blender jar.
- Add ginger (skin peeled) and green chillies (stem removed) to the jar.
- Add ground cumin powder and curry leaves.
- Add Kala Namak or rock salt and water for consistency.
- Blend all the ingredients well until combined. Do not over-blend it as the heat from the blender will result in curdling. Pour the Chaas into a glass jar.
- Serve in a glass with ice cubes and garnish with curry leaves.
Storage: Store in the fridge for a day or two but not more than that. After a day it will start to lose its flavour and turn sour.
Check out my other recipes here:
- Vegan Masala Chai
- Oat Milk Recipe
Chaas/Chaach/Sambharam – Indian vegan yoghurt-based drink
Ingredients1x2x3x
- 1 cup Soy yoghurt sub with coconut yoghurt, peanut yoghurt or any other plant based options
- 1 1/4 cups water adjust according to desired consistency
- a handful ice cubes
- 1 inch ginger knob peeled
- 2-3 green chilli peppers optional: according to your taste
- 8-9 curry leaves
- 1 tsp Kala namak or black salt Sub with regular salt
- 1 tsp roasted ground cumin
Instructions
With Blender
- Blend all the ingredients together until well combined. Add more water to make it lighter, if desired.
- Adjust salt to taste.
- Let sit in the refrigerator for at least an hour.
- Mix well before serving.Sub with regular salt
Method to make without blender
- Crush ginger, green chilli peppers and the curry leaves in a mortar and pestle.
- Whisk the yoghurt using a whisk until all the lumpy parts become uniform in texture.
- Add the crushed aromatics into the this yoghurt mix.
- Let it rest so everything infuses well and then serve.
Besan ka chilla is a delicious and savoury Indian pancake made of gram flour (you can also use chickpea flour). It’s one of those recipes thats comes in under 10 minutes, super customizable, is healthy, balanced and tastes great. It usually contains sweet red onions, tangy tomatoes, green chilli peppers and a few spices to make it flavourful.
Ingredients to make Besan Ka Chilla:
Besan/Gram flour:
This is the most commonly used ingredient in India but you can also sub with chickpea flour for this. Besan/gram flour is a flour made from chana dal also known as split brown chickpeas, while Chickpea flour or garbanzo flour is made of white chickpeas that are ground up. They both have a similar flavor and behaviour and won’t make a difference in this recipe.
Veggies:
Usually we use tomatoes and red onions to make savoury Indian pancakes but you can always add other veggies like diced bell pepper, mushrooms etc.
Aromatics and spices:
To keep this besan ka chilla simple, I used green chillis, red chilli powder and coriander/cilantro. But you can always add some carrot seeds for a thyme-oregano-like pungent flavour. You can also add some chopped ginger for an extra hit of flavour.
Tips to make Besan chilla (savoury Chickpea flour pancakes):
- While cooking these pancakes on the skillet, keep a low to medium-low heat until the top begins to look cooked or you start begin to see some bubbling air-pockets.
- To flip or to not flip is totally up to you. If you want to flip the chillas, do it when the top looks 70-80% cooked. You can also cook the pancake on one side on low flame until the top looks cooked through and remove from the skillet without flipping.
- Serving suggestions: Serve these pancakes or chillis with a simple yoghurt sauce (soy yoghurt, lemon juice, salt, coriander/cilantro, chaat masala), a mint coriander chutney or Indian pickle (easily found in any Indian store). As a child, I used to always eat it with ketchup. I still do it 😛
Prepping and Storage Suggestions:
Batter:
- The batter can be made ahead of time and stored in an airtight container for up to 3 days in the refrigerator.
- Before making the pancakes, mix the batter well.
Chillas/pancakes:
- Besan Chilla/Savoury Chickpea flour pancakes are best served hot as they are made. But here’s what to do if you plan to prep them ahead of time. Once cooled, stack them in an airtight jar, then refrigerate for up to 3 days. Once, ready to eat, lightly reheat them with some oil on a hot skillet again or microwave them.
- Keep in mind though, refrigeration makes the chilla/pancakes dry and a bit dense. It doesn’t taste the same once reheated. So it’s best to make them fresh.
You can watch the making of the besan ka chilla over on my Instagram , YouTube or TikTok .
Other breakfast recipes from the blog:
Meanwhile, you can check my other breakfast recipes:
- Til Pitha – Rice crepe with sweet sesame filling
- Paniyaram recipe (Kuzhi/KuliPaniyaram/Paddu)
- Khaman dhokla recipe
- Vegetable Upma recipe
- Tofu Masala Sandwich
- Baked Aloo Tikki – Crispy and Healthy
Besan Ka Chilla
Ingredients1x2x3x
- 1 cup Besan (Gram flour) sub with chickpea flour
- ⅔ cup Water
- ½ Red onion (diced) you can also use yellow onion or shallots
- ½ Tomato (diced)
- 2 Green chilli peppers (chopped) adjust according to taste
- 1 tsp Red chilli powder
- 1 tsp Salt adjust to taste
- 3-4 tbsp chopped coriander/cilantro
- ½ tsp Carrom seeds/Ajwain Optional
Instructions
- Sift the besan/chickpea flour through a sifter to prevent lumps (you can also skip to save time).
- Add the rest of the ingredients except water and oil and mix well. Then add water to the mix and form a loose batter (not too thick or thin. Adjust water,according to feel).
- Season a skillet with a thin layer of oil. Bring it to about medium heat.
- Pour 1/3 cup full of the batter on the skillet and with the back of the spoon, spread it a little to form a roughly round shape.
- Cook for until the top looks about cooked and then flip. You can also cook the pancake on one side on low flame until the top looks cooked through and remove from the skillet without flipping.
- Serve chilla/pancake hot or warm with a side of Indian pickle, mint coriander chutney, ketchup or a simple yoghurt sauce.
Notes
Besan Chilla/Savoury Chickpea flour pancakes are best served hot as they are made.
If you plan to prep them ahead of time stack them in an airtight jar once they are cooled down and store in the refrigerator for up to 3 days. Once ready to eat, lightly reheat them with some oil on a hot skillet again or microwave them.
Keep in mind though, refrigeration makes the chilla/pancakes dry and a bit dense. It doesn’t taste the same once reheated. So it’s best to make them fresh.
The batter can be made ahead of time and stored in an airtight container for up to 3 days in the refrigerator.
Before making the pancakes, mix the batter well.
Crispy, flavourful and spiced potato-filled Aloo Paratha is what is missing from your breakfast dishes. You can pair this delicious and popular Indian dish with a plant-based yoghurt, raita (yoghurt-based side dish) , pickles and one of my favourites: a dollop of vegan butter right in the centre. You can’t go wrong with pairing it with some Indian chutneys like mint chutney . This recipe is easy to put together, it just needs a little bit of prepping and you’re good to go.
What is Aloo Paratha?
In my opinion, Aloo Paratha is one of the most loved breakfast options in Indian households – especially in North India. Although the prep behind it is fairly simple – step 1: make a spiced potato filling. Step 2: stuff the filling inside the flattened dough and roll it into something similar to Rotis. Alternatively, you can check my roti recipe to get a step-by-step idea on how to make the perfect, round Rotis . Here’s a step-by-step guide on how you can make Aloo Paratha easily. First of all, before we jump in to the recipe, here are some tips to remember.
Tips to Remember When Making Aloo Paratha
Potato filling:
- First, grating the potatoes before mashing helps give an even texture to the filling. Try not to leave large pieces of potatoes.
- Secondly, instead of ajwain seeds, use Nigella seeds (aka black onion seeds). It gives it a nice, roasted oniony taste.
Dough:
- Let the dough rest for about 30 minutes. Gluten formation is an essential step in the process of making roti or chapati or parathas.
- While rolling out the parathas, try the rotation method by lightly rotating and pressing it between your fingers and palm.
- Make sure the outer edges are thinner than the inside to get an even paratha.
How to make Aloo ka Paratha?
Prepping the dough:
- Firstly, in a large bowl, mix together atta, salt and ajwain (carom seeds).
- Second, add water and bring the dough together.
- Next, cover with a wet cloth and let the dough sit for about 30 minutes for the gluten structures to form.
Potato or Aloo filling:
- Meanwhile, bring a pot of water to boil, and add the potatoes to it. Subsequently, let it boil for about 8-10 minutes until a fork slides into the potatoes easily.
Drain and let the potatoes cool. Once cool, peel the potatoes,
- Add to a bowl and mash them with the help of a masher or your hands. Add the ajwain to the filling.
- Add the spices: garam masala, amchur or mango powder, red chilli powder and salt.
- Add coriander/cilantro and green chillies to this.
- Mix well until well combined. Set aside. Then, dust a work surface with flour, pinch out a lime-sized piece of the prepared dough.
- Roll it between your hands and press it on the work surface and flatten it to about 7-8 cm (3 inches).
- Place a mini lime-sized amount of the potato filling in the centre of this. Bring the edges together over the filling and seal it carefully.
- Press this down on the work surface and with the help of extra flour, roll it out evenly into a round shape.
- Gently place the paratha on the hot skillet. Make sure to cook it evenly on medium-high flame.
- Cook it for a couple of minutes and flip. Lightly apply oil over the surface.
Cook until done on both sides. Serve it hot with some plant-based yoghurt or raita.
And tadaaaa! As you can clearly see, I thoroughly enjoyed making and eating these hot, delicious Aloo ka Paratha with some raita . I hope you try this Aloo Paratha recipe out and tag me on Instagram . Also, I would love to see you make it soon and update me. Ciao!
Similar to Aloo Paratha
Check out my other breakfast recipes:
- Besan ka Cheela – using chickpea flour
- Vegetable Upma
- Dhokla – steamed gram flour cake
- Chitranna or Lemon rice
Aloo Paratha
Ingredients1x2x3x
For the dough
- 2 cups Atta Indian whole wheat flour
- ¾ cups Water (plus a bit more if required)
- 1 ½ tbsp Oil for cooking optional
- ¼ tsp Ajwain or carom or caraway seeds
- ½ tsp Salt
For the Aloo or potato filling
- 4 Medium potatoes or 450 g
- 1-2 Green chili peppers finely chopped
- ½ tsp Cumin powder
- ¾ tsp Amchur powder or dry mango powder
- ¼ tsp Garam masala
- ½ tsp Kashmiri red chili powder or 1/4 tsp regular chili powder
- ½ tsp Salt or adjust to taste
- 3-4 tbsp Coriander or cilantro
Instructions
Prepping the dough
- In a large bowl, mix together atta, salt and ajwain (carom seeds). Add water, mix well and bring the dough together.
- Cover with a wet cloth and let the dough sit for about 30 minutes for the gluten structures to form.
Prepping the potato filling
- Bring a pot of water to boil, add the potatoes to it. Let it boil for about 8-10 minutes until a fork slides into the potatoes easily.
- Drain and let the potatoes cool.
- Once cool, peel the potatoes, add to a bowl and mash them with the help of a masher or your hands.
- Add the spices like garam masala, red chilli poweder amchur or mango powder, salt and coriander/cilantro to this and mix well until smooth.
- Now dust a work surface with flour, pinch out a lime-sized piece of the prepared dough and roll it between your hands.
- Press it on the work surface and flatten to about 7-8 cm (3 inches). Try the rotation method by lightly rotating and pressing it between your fingers and palm.
- Press this down on the work surface and with the help of extra flour, roll it out evenly into a round shape.
- Fill the flattened dough with a tablespoon of potato filling. Roll it further into a round roti-like shape, with the help of extra flour.
- Heat up a skillet and apply some oil on it. Place the rolled out paratha on the skillet.
- Cook it for a couple of minutes and flip. Cook until done both sides.
- Serve it hot with some plant-based yoghurt or raita.
Nutrition
Chaas/Chaach/Sambharam - Indian vegan yoghurt-based drink
Ingredients1x2x3x
- 1 cup Soy yoghurt sub with coconut yoghurt, peanut yoghurt or any other plant based options
- 1 1/4 cups water adjust according to desired consistency
- a handful ice cubes
- 1 inch ginger knob peeled
- 2-3 green chilli peppers optional: according to your taste
- 8-9 curry leaves
- 1 tsp Kala namak or black salt Sub with regular salt
- 1 tsp roasted ground cumin
Instructions
With Blender
- Blend all the ingredients together until well combined. Add more water to make it lighter, if desired.
- Adjust salt to taste.
- Let sit in the refrigerator for at least an hour.
- Mix well before serving.Sub with regular salt
Method to make without blender
- Crush ginger, green chilli peppers and the curry leaves in a mortar and pestle.
- Whisk the yoghurt using a whisk until all the lumpy parts become uniform in texture.
- Add the crushed aromatics into the this yoghurt mix.
- Let it rest so everything infuses well and then serve.
