by vrunda naik
Added to 3 cookbooks
This recipe has been viewed 1547 times
- Rinse the mint leaves.
- Blend all the ingredients except boondi and chaat masala in ½ or ¾ cup water till smooth.
- Strain through a strainer and add 3-4 cups of chilled water to the strained mixture or as required.
- Keep in the fridge or serve chilled jaljeera.
- Add boondi and a pinch of chaat masala to jaljeera while serving.
This recipe was contributed by vrunda naik on 18 May 2016
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