By Aditi Saraswat
May 20, 2026
A good shikanji is not just about lemon and sugar alone, but the real magic lies in the masala that is blended in it. Instead of running out to get that street style taste, make shikanji masala at home that has sharpness, tang, spice and cooling flavours, making even ordinary summer drinks taste like a proper street-style refresher.
2 tbsp roasted cumin seeds 1 tbsp black salt 1 tbsp regular salt 1 tbsp black peppercorns 1 tsp dry mint leaves 1 tsp chaat masala ½ tsp ginger powder 1 tsp fennel seeds ½ tsp citric acid powder (optional)
In a pan, dry-roast cumin, fennel, and black pepper on a low flame until aromatic.
Let the roasted spices cool down thoroughly before grinding them.
In a mixer jar, transfer the roasted spices and grind them to make a fine powder out of it.
To this, now mix in black salt, regular salt, mint powder, ginger powder and chaat masala.
Once prepared, keep the masala inside a thoroughly dry airtight glass jar.
You can use the prepared shinkaji masala over the watermelon, cucumber, buttermilk soda or fruit chaat for extra added flavour.