200 grams of home made curd
1 cup of water
½ teaspoon of roasted cumin seed
½ teaspoon of dried mint leave
¼ inch of fresh ginger
black salt to taste
leftover parantha (optional)


1. In the jar of your mixer, grate ginger piece. Add curd, water, salt, mint and cumin seeds. Churn it for 1-2 minutes. Pour into glasses and serve.
2. Alternatively, you can use leftover parantha. Add bite sized pieces of paranthas to buttermilk and allow it to stand for 10-15 minutes. Add pepper and a quick snack is ready.


Recipe from the repertoire of family recipe.

You can use fresh Parantha/ Roti/ Chapati (Flatbread) if you don’t like leftovers.

You can use plain Parantha or a Dal Parantha

Add spices of your choice.