mostly used in northern part of india,delhi, U.P.,M.P.etc. mainly prepared in lunch in summer.roast hing and cumin seed and then make powder of them.in curd whisk it finely then add water to it ,whisk it again . in pan add oil ,add rai seed when it crackle add onion,curry leaves,cucumber,tomaotes,and fry them little,add termeric,red chillie pd,black salt ,coriander pd,garam masala,all working on slow flame.blend this vegetabe mixture with mint and raw mango or amiya in mixer to make fine paste. mix all these mixture into curd ,mix them well . garnish with coriander leaves , chaat masala and jeera powder.add ice to make it cool.and serve it.How to make the tasty recipe procedure as follows: roast hing and cumin seed and then make powder of them.in curd whisk it finely then add water to it ,whisk it again . in pan add oil ,add rai seed when it crackle add onion,curry leaves,cucumber,tomaotes,and fry them little,add termeric,red chillie pd,black salt ,coriander pd,garam masala,all working on slow flame.blend this vegetabe mixture with mint and raw mango or amiya in mixer to make fine paste. mix all these mixture into curd ,mix them well . garnish with coriander leaves , chaat masala and jeera powder.add ice to make it cool.and serve it.How to make the tasty recipe description mentioned here,mostly used in northern part of india,delhi, U.P.,M.P.etc. mainly prepared in lunch in summer.