Take water in a pan and add mint leaves, sugar, and lemon juice.

Let it boil for two to three times and then keep it in the fridge to cool.

Dry roast cumin seeds in a pan until fragrant.

Grind the roasted cumin seeds along with black salt, rock salt, and chaat masala in a grinder.

In another pan, add sugar and water, and heat until the sugar dissolves.

Add the prepared ground spice mix to the dissolved sugar and cook until it thickens.

Turn off the heat, add vinegar, and mix well.

Store the syrup in a bottle and keep it in the fridge.