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Glass of green juice with lemon garnish and mint leaves.
Binjal Pandya

Jaljeera (Minty Cumin Lemonade)

Jaljeera is very popular in northern India. Jaljeera is generally served with appetizers before a meal, Jaljeera is also drunk between meals. Some versions do not involve any added sugar. It has cooling properties, against the temperature of the region.
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Course: Beverage
Cuisine: Indian
Ingredients Method

Ingredients
  

  • ½ cup Mint Leaves
  • ½ cup Coriander Leaves
  • ½ tsp Ginger Paste
  • 2 tsp Roasted Cumin Seeds Powder
  • Pinch of Asafetida
  • 1 tsp Black Salt
  • 1 tsp salt
  • ½ tsp chaat Masala
  • ½ tsp Dry Mango Powder/Amchoor Powder
  • 4-5 cup Chilled Water
  • 1 Lemon Juice
  • 1 tsp Sugar
  • Namkeen Boondi for Garnishing

Method
 

  1. Blend the mint leaves with coriander leaves, ginger paste, cumin powder, pinch of asafetida, black salt, salt, ½ tsp chaat masala and dry mango powder in blender using a little water till the smooth paste.
  2. Take a large bowl, add 4-5 cup chilled water, lemon juice and prepared smooth paste, mix well.
  3. Strain the mixture using strainer, now Jaljeera is ready to drink.
  4. Garnish with boondi and serve chilled.