Chef Sneha's Traditional Chaas Roti Recipe: Light, Cooling & Protein-Packed

Looking for a light recipe to beat the heat during summer? Chef Sneha Singhi Upadhaya shares a childhood traditional recipe, Chaas Roti. Once disliked as a kid, this protein-packed dish has now become one of her summer favorites. With cooling buttermilk, warm tadka, and a side of roti or pickle, this simple meal is a perfect blend of flavor and nostalgia.

What Is Chaas Roti?

Chaas Roti is a traditional Indian summer dish. Rotis are paired with buttermilk and often served with chutney, pickle, or light sabzi. It's a hydrating and protein-rich option that's quick to make, easy to digest, and ideal for summers.

Ingredients You'll Need

For the Chaas (Buttermilk Mix):

• 1 cup curd (dahi)
• 2.5 cups water
• ½ tsp black salt
• 1 tsp roasted cumin powder
• White salt to taste
• Whisk everything together until smooth and lump-free.

For the Tadka (Tempered Spices):

• 1 tsp ghee
• ½ tsp mustard seeds (rai)
• ½ tsp cumin seeds (jeera)
• 7–10 curry leaves
• 1 green chili, finely chopped
• ¼ tsp turmeric (haldi)
• ½ tsp red chili powder

Heat ghee and add rai, jeera, curry leaves, and green chili. Cook for a few seconds. Turn off the flame, then stir in haldi and red chili powder. Pour this hot tadka directly into the buttermilk mix.

How to Serve It

Serve the chaas alongside fresh rotis, with a side of lehsun ki chutney, aachar, or a simple sabzi. It's wholesome, flavorful, and cooling—the kind of comfort food your body craves in peak summer.

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Chef Sneha Singhi's Chaas Roti is simple, healthy, and deeply rooted in culture. Relish your tastebuds as these is it's a nostalgic nod to traditional wisdom passed down from our grandparents.