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North India · Indian

Jaljeera (Indian Cumin & Mint Cooler)

Roasted cumin, mint, tamarind and black salt blitzed into a tangy, spiced water — North India's punchy summer cooler and appetite-sharpener. Sweet, sour, salty and savoury all at once, served ice-cold with a fizz of soda.

By Table & Traditions Editors

Published June 22, 2026

A glass of cloudy deep-green jaljeera over ice with mint leaves and a few boondi floating on top, on a bright summer table.

Jaljeera — literally 'cumin water' (jal = water, jeera = cumin) — is a North Indian summer cooler and street-stall staple, often served alongside chaat or as an appetite-whetting welcome drink. Built on roasted cumin, mint, tamarind and black salt, it's the savoury, spiced cousin of nimbu pani, and doubles as a folk digestive for beating the heat and aiding appetite.

Yield
Serves 4
Prep
10 min
Cook
0 min
Total
About 10 min
Difficulty
Easy

Jaljeera — literally “cumin water” — is North India’s punchy summer cooler: roasted cumin, mint, tamarind and black salt blitzed into a tangy, spiced water. Sweet, sour, salty and savoury all at once, it’s the savoury cousin of nimbu pani and a classic appetite-sharpener before chaat.

Roast the cumin

Roasting whole cumin and grinding it fresh gives jaljeera its smoky depth — it’s the one step worth not skipping. That toasted note is the soul of the drink.

Blend, then balance

Blitz the herbs and spices into a deep-green paste, strain it into cold water, and then taste. The whole identity of jaljeera is the four-way balance of sour, salt, sweet and heat, so adjust until it sings.

Serve cold and fizzy

Over plenty of ice with a splash of soda and, if you like, a spoon of crunchy boondi. Make the green concentrate ahead and dilute to order. Compare with nimbu pani and the green-mango aam panna. More in the Drinks guide.

Ingredients

Serves
4
  • 1 cup fresh mint leaves
  • 1/2 cup fresh coriander leaves
  • 2 tsp roasted cumin powder (bhuna jeera) Roasting whole cumin and grinding it fresh gives the smoky depth that defines jaljeera — don't skip the roasting.
  • 1 tbsp tamarind pulp (or to taste) Tamarind brings the sour backbone; you can use a little lime instead or as well.
  • 1.5 tsp black salt (kala namak)
  • 1/2 tsp amchur (dried mango powder) and a pinch of chaat masala
  • 1/4 tsp black pepper and red chilli powder, to taste
  • 1 tbsp sugar or jaggery (optional, to balance)
  • 1 litre cold water, plus chilled soda water to serve
  • ice and boondi (optional), to serve

Method

Tap a step’s number to check it off as you go.

  1. Blend the mint, coriander, roasted cumin, tamarind, black salt, amchur, chaat masala, pepper, chilli and sugar with a cup of the water into a smooth green paste.

    Why: Blending the herbs and spices into a paste first extracts maximum flavour and gives jaljeera its characteristic deep, cloudy green colour and intensity.

  2. Strain the paste into the rest of the cold water, pressing to extract everything, then taste and balance the sour, salty, sweet and spicy.

    Why: Straining keeps the drink smooth to sip; the four-way balance of sour-salt-sweet-heat is the whole identity of jaljeera, so adjust to your palate.

  3. Chill well. Serve over ice, topped with a splash of chilled soda water and a spoon of boondi if you like.

    Why: Jaljeera is meant ice-cold; the soda adds a lively fizz, and crunchy boondi (tiny gram-flour pearls) is the classic street-stall garnish.

A quick, anonymous tap — no review needed.

Variations

  • Lemon jaljeera

    Use fresh lime/lemon juice in place of (or alongside) tamarind for a brighter, sharper sour.

  • With boondi

    Float soaked boondi on top just before serving for the classic crunchy-soft street version.

  • Jaljeera shot

    Serve it strong and unstrained-thick in small glasses as a pre-meal appetite-sharpener (a popular restaurant welcome drink).

Serving & Storage

A summer cooler and appetite-whetting starter — serve before or alongside chaat, samosa, pakora and other street snacks, or simply as a reviving cold drink in the heat.

Storage: The green concentrate keeps 2–3 days in the fridge; dilute with cold water and add soda and ice to order so it stays fresh and fizzy.

Nutrition

Per serving (1 glass (~280 ml))

Calories
35
Protein
1 g
Carbs
8 g
Fat
0 g
Fiber
1 g
Sugar
5 g
Sodium
560 mg

Notable micronutrients: Vitamin C, Iron

Estimated using standard ingredient data. Values vary with brands and substitutions.

Frequently Asked Questions

What does jaljeera taste like?

Tangy, salty, spiced and herby all at once — sour from tamarind and amchur, savoury from black salt and roasted cumin, cooling from mint, with a gentle chilli kick. It's more savoury and complex than lemonade, which is exactly why it's so refreshing and appetite-sharpening in the heat.

What is black salt and why use it?

Black salt (kala namak) is a mineral salt with a distinctive savoury, sulphurous tang that's central to jaljeera's flavour. Regular salt will season the drink but won't give that signature 'chaat' depth. It's cheap at Indian groceries and used across many Indian coolers and snacks.

Can I make it ahead?

Yes — make the spiced green concentrate and refrigerate it for a couple of days. Dilute with cold water and add soda water and ice only when serving, so the drink stays fresh-tasting and fizzy rather than flat.

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