chefadora
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IndianBreakfastSnackVegetarian

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...

Prep Time
20min
Cook Time
20min
Total Time
40min
Masala Tchot recipe

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
  • 3
    Cloves
  • 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

  1. Wash the dried white peas and place them in a large bowl. Add water and baking soda to the bowl, and soak them overnight.

    Step 1.1: Wash the dried white peas and place them in a large bowl

  2. 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.

    Step 1.1: Wash and drain the peas

  3. Allow excess water to evaporate and mash the peas using a masher. Set aside.

    Step 1.1: Allow excess water to evaporate and mash the peas using a masher

For Chutney

  1. Peel, grate and squeeze excess water from the radish and onion. Place them in a mixing bowl.

    Step 2.1: Peel, grate and squeeze excess water from the radish and onion

  2. Add chopped cabbage, green chillies, ginger, ground cumin, and kashmiri chilli powder. Mix well.

    Step 2.1: Add chopped cabbage, green chillies, ginger, ground cumin, and kashmiri chilli powder

  3. Stir in yogurt and mint powder. Mix well until everything is combined.

    Step 2.1: Stir in yogurt and mint powder

  4. Adjust salt to taste and consistency using more yogurt or water, as desired.

    Step 2.1: Adjust salt to taste and consistency using more yogurt or water, as desired

To Assemble the Wrap

  1. Gently heat the Lavasa bread or plain wrap over medium heat in a pan until it becomes warm and pliable.

  2. Spread a spoonful of prepared chutney on the wrap.

    Step 3.1: Spread a spoonful of prepared chutney on the wrap

  3. Place a spoonful of warm mashed peas over the chutney in the centre of the wrap and roll it up.

    Step 3.1: Place a spoonful of warm mashed peas over the chutney in the centre of the wrap and roll it up
    Step 3.2: Place a spoonful of warm mashed peas over the chutney in the centre of the wrap and roll it up

  4. Masala Tchot is ready to eat. Enjoy!

    Step 3.1: Masala Tchot is ready to eat

Nutrition (per serving)

Calories

52.5kcal (2.63%)

Protein

3.1g (6.26%)

Carbs

8.8g (3.18%)

Sugars

1.3g (2.5%)

Healthy Fat

0.5g

Unhealthy Fat

0.3g

% Daily Value based on a 2000 calorie diet

Tips & Tricks

  1. Soaking the white peas overnight ensures they cook faster.

  2. Adjust the chillies to your spice preference.

FAQS

  1. How can I prepare Masala Tchot in advance for a gathering?

    You can definitely prepare Masala Tchot ahead of time! Make the white peas filling and radish chutney in advance and store them in the refrigerator. Just assemble the wraps with the Lavasa bread right before serving to ensure they stay fresh and delicious.

  2. What are some suitable substitutions for Lavasa bread in Masala Tchot?

    If you can't find Lavasa bread, you can use other types of flatbreads like naan or pita. While these alternatives work well, using Lavasa will give your Masala Tchot an authentic Kashmiri flavor that enhances the overall experience.

  3. How long can I store leftover Masala Tchot filling in the fridge?

    The filling for Masala Tchot can be stored in the refrigerator for up to 3 days. It's best to assemble the wraps fresh to maintain the texture and flavor, but the filling will keep well for a few days.

  4. What are some delicious pairings to serve with Masala Tchot?

    To elevate your Masala Tchot experience, consider pairing it with a refreshing yogurt dip or a glass of traditional Kashmiri tea. These accompaniments complement the flavors of the dish and make for a complete meal.

  5. Can I make a vegetarian version of Masala Tchot?

    Absolutely! You can easily make a vegetarian version of Masala Tchot by adding sautéed vegetables like bell peppers, onions, and tomatoes to the filling. This not only enhances the flavor but also adds more nutrition to the dish.

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Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨...

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