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

How to Make Jaljeera

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