Then add asafoetida, roasted cumin powder, black salt, and chaat masala.
Now add the mint leaves.
Followed by cilantro.
Add ginger and roughly chopped green chillies.
Then add water. Blitz well till it's smooth.
Pass it through the strainer.
Then pour the mixture into Popsicle molds and freeze them overnight.
Skip or reduce the chillies if your tolerance level is low or if making for children. Straining is optional. If you don't mind the small particles, skip that step.You can also grind all the ingredients without adding yogurt. Separately whisk yogurt and water using a hand blender and then mix in the ground paste. These Ice Pops can be made ahead of time and stored in the freezer for 4-6 weeks. An alternative to Popsicle molds is small earthen pots.