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Masala Tchot recipe
4.5
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From 2 ratings
Prep Time
20min
Cook Time
20min
Total Time
40min
IndianBreakfastSnackVegetarian

Masala Tchot is a special street food wrap delicacy of Kashmir. This simple recipe is made with boiled dried white peas and a zesty radish chutney wrapped in Lavasa, a soft Kashmiri bread, a favourite among Kashmiri locals. It is ideal for breakfast or can be enjoyed as a filling savoury snack, any time of the day.

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

Method

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

Tips & Tricks

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

  2. Adjust the chillies to your spice preference.

Reviews

4.5
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From 2 ratings
d

diegog

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Followed the recipe exactly and it turned out perfectly.

e

el1995

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Recipe by

Leena Kohli

(@leenakohli)

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

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