High-protein cucumber chaas recipe

• This high-protein cucumber chaas offers summer hydration
• It includes sattu, curd, and sabja seeds for fibre and electrolytes
• Serve chilled as a light, nourishing drink or meal accompaniment

The summer heat in India can get unbearable and having cooling drinks on hand is important. This cucumber chaas is not just refreshing and hydrating, but is also packed with protein from curd and sattu.

What’s more, it has a lot of fibre and electrolytes from cucumber and sabja seeds, which makes it a cooling option for summer afternoons or post‑workout sipping. Sip on this high-protein, fibre-rich cucumber chaas on those summer days when the heat drains your energy, but you still want something light, cooling, and nourishing.

This recipe for a cucumber chaas is shared by content creator Manisha (@flavorstoriesbymanisha) on Instagram.

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A post shared by Flavor Stories by Manisha (@flavorstoriesbymanisha)

Cucumber Chaas Recipe

Ingredients:

For the green paste:

• ½ cucumber (peeled if you prefer, or with skin for extra fibre)
• A handful of coriander leaves (about ½–¾ cup loosely packed)
• ½ inch ginger (peeled)
• 1 green chilli (adjust to your spice tolerance, or remove seeds for milder flavour)
• 2 tsp sattu powder (roasted gram flour)
• Salt to taste (about ¼–½ tsp)
• ¼ tsp roasted cumin powder
• 3–4 tsp curd (plain yoghurt), for binding

For the chaas drink:

• 1 cup curd (thick or whisked; use Greek‑style or regular as per availability)
• ½ cup water (adjust after tasting for your preferred thinness)
• Prepared green paste (from above)
• Ice cubes (for serving, optional)
• Black salt (kala namak) to taste
• Soaked sabja (basil/tukmaria) seeds (about 1–2 tsp soaked in water for 10–15 minutes)

Method:

• Make the green paste: Wash and chop the cucumber into small pieces.
• Roughly chop the coriander leaves, ginger, and green chilli.
• In a small mixer or blender jar, add the chopped cucumber, coriander leaves, ginger, green chilli, 2 tsp sattu powder, 3–4 tsp curd, ¼ tsp roasted cumin powder, and a pinch of salt.
• Blend on medium speed until you get a smooth, bright‑green paste. If it is too thick to blend, add 1–2 tsp water just to help the blades move.
• Once smooth, scrape the paste into a small bowl and set aside.
• Whisk the curd base: In a large mixing bowl, add 1 cup curd and whisk it with a spoon or hand‑whisk until smooth and slightly frothy.
• Add ½ cup water to the curd and whisk again until the mixture is well combined and of a light drinkable consistency.
• Combine the green paste with the chaas: Add the prepared green paste to the whisked curd‑water mixture. Stir well until the chaas turns a uniform light green and the flavours are evenly distributed.
• Taste and adjust: Add more salt or a little black salt if you want a stronger chaat‑style tang.
• If it’s too thick, add a splash more water; if too thin, you can add a little extra curd.
• Final flavour and chill: Grind a pinch of black salt lightly between your fingers and stir it into the chaas for a characteristic sharp, mineral‑like flavour.
• Add the soaked sabja (basil) seeds and stir so they distribute evenly through the drink. The seeds will add a slight cooling texture and a tiny boost of fibre.
• If you like it very cold, add a few ice cubes directly to the chaas and stir once, or chill the chaas in the refrigerator for 10–15 minutes instead.
• Serve: Pour the high‑protein cucumber chaas into glasses.
• Garnish with a few extra coriander leaves or a sprinkle of roasted cumin powder on top, if you like.
• Serve immediately, either on its own or as a light meal accompaniment with roti, rice, or snacks.