1/2 bunch mint (about 2 ounces; 60g)
1/2 bunch cilantro (about 2 ounces; 60g)
1 quart (940ml) buttermilk
2 cups yogurt, not strained (16 ounces; 450g)
2 teaspoons chaat masala
1/4 teaspoon freshly ground black pepper
3/4 teaspoon Kashmiri red chili powder
2 teaspoons (10g) kosher salt; for table salt, use about half as much by volume or the same weight

In a blender, combine mint, cilantro, and 1/3 cup (78ml) water. Blend until smooth.
In a large mixing bowl, whisk together herb purée, buttermilk, yogurt, chaat masala, black pepper, chili powder, and salt. Adjust with more seasoning if desired. Serve immediately over ice. The borhani can be stored in the refrigerator for three days.