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Salted Mint Lassi Recipe

5 from 5 votes
Total: 15 minutes
Serves 3 GLASSES

Salted Mint Lassi Recipe

A staple in every household during summer months – Salted mint lassi recipe also referred to as namkeen lassi.  Very cool and refreshing! Savory mint lassi is a traditional Indian summer drink that is prepared by blending yogurt with spices until its frothy. In Punjab, no meal is completed without having a full glass of lassi.

Still remember my childhood days when we returned from school, mom always had lassi ready and waiting for us in the refrigerator. It cools you off immediately and believe me one glass was never enough for me. 😉 In earlier days, Lassi was prepared in earthen pots using a wooden churner called Ma-dhani or madhani. Till date in some homes lassi is churned with madhani – it’s kind of a wooden buttermilk churner that blends the yogurt manually in a pot but nowadays to speed up the process hand blenders can be used to prepare lassi.

Simple recipe, no cooking required just add the ingredients and churn it up. I prefer my lassi to be of a thick pouring consistency, but more water can be added and adjusted according to one’s liking. Try out this ultimate savory mint lassi recipe to cool yourself off from the extreme summer heat.

Try out our other summer drinks – Strawberry smoothie, Strawberry mango smoothie, Flavored water, Sweet mango lassi, Aam ka panna.

Salted Mint Lassi Recipe

Lassi Recipe

5 from 5 votes
Cool and refreshing summer drink prepared with homemade curd and flavored with spices.
Prep: 15 minutes
Total: 15 minutes
Servings: 3 GLASSES



  • Assemble: all the ingredients.
  • In a deep bowl or pitcher mix in all the ingredients on by one.
  • Add water...
  • Using a hand blender or madhani churn until frothy.
  • Add ice cubes, adjust seasonings..
  • And serve cold.
Disclaimer: The nutritional information provided above is approximate. Variations may exist due to the ingredients/brands used. These numbers should be considered estimates, as they are not calculated by a registered dietician.
Author: Ruchi

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