Ingredients:

• 1.5 liter – chilled water
• 2 tbsp – Cumin seeds
• 1/2 tsp – black salt or Rock Salt
• 1 tsp – Amchoor powder
• 1 tsp – Sugar
• 1 cup – Coriander leaves chopped
• 1 tbsp – Mint leaves chopped
• 1 – lemon, juice extracted
• 1 cup – plain boondi
• A few – Mint leaves, whole

Method:

1. Dry roast cumin seeds lightly on a skillet or tawa. Grind to a fine powder, along with amchoor, salt.
2. Grind mint, coriander to a fine paste, using lemon juice and sugar (if using).
3. Mix all ingredients well in a large jug, except boondi and whole mint.
4. Pour into individual glasses, garnish with boondi and mint leaf.

Recipe courtesy of Saroj Kering