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'''Mattha''' ({{lang-bn|মাঠা| | '''Mattha''' ({{lang-bn|মাঠা|Māṭhā}}, {{lang-hi| मट्ठा|Maṭṭhā}}) is a beverage, originating from the [[Indian subcontinent]], made with [[dahi (curd)|dahi]] (yogurt) or [[buttermilk]] mixed with spices and sugar. Plain buttermilk is also called Mattha in the [[Indian states]] of [[Bihar]], [[Tripura]], [[Uttar Pradesh]] and [[West Bengal]].<ref>Vidyarthi, L.P., Prasad, R. and Upadhyay, V.S., 1979. Changing dietary patterns and habits: a socio-cultural study of Bihar. Concept Publishing Company.[https://books.google.com/books?hl=en&lr=&id=K-AYdQARNVYC&oi=fnd&pg=PR5&dq=mattha+milk+spices&ots=kaH_ZJVTQJ&sig=RnEeG1hsCQqo6OnkzeiLgWaFwXQ#v=onepage&q=milk&f=false]</ref> Ingredients added to buttermilk to make mattha may include [[mentha|mint]], roasted [[cumin]] seeds, [[asafoetida]], [[curry leaves]], [[salt]] and [[sugar]].<ref>{{cite book|last1=Yildiz|first1=Fatih|title=Development and manufacture of yogurt and other functional dairy products|date=2010|publisher=CRC Press|location=Boca Raton, FL|isbn=9781420082081|page=11|url=https://books.google.com/books?id=zMCDLlcRaQkC&pg=PA1#v=onepage&q=mattha&f=false}}</ref><ref>{{cite book|last1=Pereira|first1=Jiggs Kalra & Pushpesh Pant, with Raminder Malhotra; photographs, Ian|title=Classic cooking of Punjab|date=2004|publisher=Allied Publishers|location=New Delhi|isbn=978-8177645668|url=https://books.google.com/books?hl=en&lr=&id=HHrUDlo0DfEC&oi=fnd&pg=PP17&dq=mattha+milk+spices&ots=eV9ANs13Og&sig=Eb4iq2jZz5_2Dl3xxWobitf8_P4#v=onepage&q=mattha&f=false}}</ref> | ||
Mattha may also be [[smoked]] before serving for flavour. It is generally served before or after a meal, though it can also be consumed with the meal, and it is thought to help with digestion. Mattha is similar to [[Chaas]], which is also called ''chhanch'' or ''ghol'', but spicier and is known as Mohi in [[Nepal]]. | Mattha may also be [[smoked]] before serving for flavour. It is generally served before or after a meal, though it can also be consumed with the meal, and it is thought to help with digestion. Mattha is similar to [[Chaas]], which is also called ''chhanch'' or ''ghol'', but spicier and is known as Mohi in [[Nepal]]. | ||