Masala Tchot

Name: Masala Tchot
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 8
Cuisine: Indian
Ingredients: 8 Lavasa Bread/Plain Wraps; 1 cup dried White peas (soaked overnight); 0.25 tsp Baking soda; 1 tsp Turmeric Powder; 1 tsp Black Pepper Powder; 0.5 tsp Salt; 2 cup Water to boil or as required; 0.75 cup Radish (grated & squeezed); 0.5 cup Onion (grated & squeezed); 0.25 cup Cabbage (finely chopped); 4 Green Chillies (chopped, adjust to your spice preference); 1 tsp Ginger (finely chopped); 0.5 tsp ground Cumin; 0.5 tbsp Kashmiri Red Chilli Powder; 1 tsp Dry Mint Powder; 1 cup Yogurt; Salt to taste; 1 tbsp Lemon Juice; Water (if needed) to adjust the consistency

by Leena Kohli (@leenakohli)

4.5

From 2 ratings

Prep Time

20min

Cook Time

20min

Total Time

40min

Indian Breakfast Snack Vegetarian

Masala Tchot, a cherished recipe from the beautiful region of Kashmir, was the perfect choice for a recent friends' gathering at my house. I wanted to serve something different from the usual snacks and appetizers, so I decided to make Masala Tchot, a special Kashmiri delicacy that is a favourite...

Ingredients

8 Servings

8
Lavasa Bread/Plain Wraps

For Boiling

1cup
dried White peas (soaked overnight)
1/4tsp
Baking soda
1tsp
Turmeric Powder
1tsp
Black Pepper Powder
1/2tsp
Salt
2cup
Water to boil or as required

For Chutney

3/4cup
Radish (grated & squeezed)
1/2cup
Onion (grated & squeezed)
1/4cup
Cabbage (finely chopped)
4
Green Chillies (chopped, adjust to your spice preference)
1tsp
Ginger (finely chopped)
1/2tsp
ground Cumin
1/2tbsp
Kashmiri Red Chilli Powder
1tsp
Dry Mint Powder
1cup
Yogurt
Salt to taste
1tbsp
Lemon Juice
Water (if needed) to adjust the consistency

How to make Masala Tchot

For Boiling

Wash the dried white peas and place them in a large bowl. Add water and baking soda to the bowl, and soak them overnight.
Wash and drain the peas. Put them in a pot, along with 2-3 cups of water, salt, turmeric, cloves and black pepper. Cook on low heat, adding more water if required in between, until the peas are soft and can be easily mashed. Alternatively, pressure cook for 15 minutes on medium-high and turn off the heat.
Allow excess water to evaporate and mash the peas using a masher. Set aside.

For Chutney

Peel, grate and squeeze excess water from the radish and onion. Place them in a mixing bowl.
Add chopped cabbage, green chillies, ginger, ground cumin, and kashmiri chilli powder. Mix well.
Stir in yogurt and mint powder. Mix well until everything is combined.
Adjust salt to taste and consistency using more yogurt or water, as desired.

To Assemble the Wrap

Gently heat the Lavasa bread or plain wrap over medium heat in a pan until it becomes warm and pliable.
Spread a spoonful of prepared chutney on the wrap.
Place a spoonful of warm mashed peas over the chutney in the centre of the wrap and roll it up.
Masala Tchot is ready to eat. Enjoy!