Salty Lassi and Papadums

A creamy drink with a light froth, defined by the earthy scent of toasted cumin. Served with crunchy papadums for an instant contrast in texture.

• Prep time: 10 min
• Cook time: 5 min
• Difficulty: Easy
• Calories: 489
• Protein: 18 g
• Carbs: 57 g
• Fat: 22 g

Ingredients

• 1000 g yogurt Indian ( chilled )
• 600 ml Mineral water ( ice cold )
• 8 piece papadum ( to be toasted )
• 2 tbsp Cumin seed ( toasted and crushed )
• 2 tsp Gray sea salt
• 1 piece Fresh cilantro ( finely chopped )
• 2 piece Hot chili pepper ( finely chopped without seeds )
• 2 pinch Ginger ground
• 2 pinch Black salt (Kala Namak)

Instructions

1. Toast the cumin

   Dry toast the cumin seeds in a pan. When the aroma becomes intense and the seeds brown slightly, crush them coarsely in a mortar.

2. Prepare the base

   In a bowl, vigorously whisk the Indian yogurt with mineral water until fluid. A foam should form on the surface.

3. Season

   Stir in the sea salt, kala namak black salt, ginger, finely chopped chili, and chopped coriander. Add the toasted cumin. Mix one last time.

4. Cook the papadums

   Place the papadums for a few seconds under the oven grill or over a flame until they blister and become crispy. Serve immediately with the fresh lassi.

Chef's tips

• The foam on top is the sign of a well-emulsified lassi, don't skip the whisking.
• The cumin should smoke slightly in the pan to release its essential oils.
• Serve in clay cups if possible to maintain maximum coolness.

Storage

Drink immediately. The lassi will separate if left too long and the papadums will soften in the open air.