The 'Lavasa' is a type of bread in Kashmiri cuisine, and it tastes much like Pita bread, as both are prepared with yeast. It is also known as Kashmiri Roti. You can also serve this Lavasa as Naan with Dal Makhani or Paneer Lababdaar or Kadai Paneer or Shahi Chole etc. Lavasa Masala Tchot is basically a wrap in which Lavasa is used as a wrap and chutney and boiled white peas are used as filling of the wrap, that's why it is also known as Kashmiri Wrap. All the flavours come from spicy radish chutney. I have added finely chopped onion in the chutney, but in the traditional recipe of this chutney, no onion is added. Other than that I have tried to share its classic recipe. But try this version, it tastes great. This recipe is much similar preparation like Matar Kulcha- the famous North Indian Street food. You can also make variation in this recipe by filling Paneer Bhurji in Lavasa/ Naan. Try this classic recipe or as the way you like. With this recipe, you can also checkout more recipes that can be served as a snack or lunch or dinner meal like Rice & Beans Burritos Recipe, Veg Lettuce Wraps, Pav Bhaji Recipe, Vada Pav Recipe, Veg Frankie Roll Recipe etc.
Finally, I would like you to visit and try my Snacks Recipes Collection and Breakfast Recipes Collection also.
Instructions for how to make Lavasa Masala Tchot or Kashmiri Wrap:
- Firstly for Masala, take 1 cup white peas or Safed Vatana in a bowl, wash and soak them for 7-8 hours or overnight.
- Then add soaked vatana to a pressure cooker and add 1 tsp salt or salt as per your taste & 1/3 tsp turmeric powder/haldi.
- Next add 4-5 black pepper corns and 4 cloves to it. Pour 2.5 cups of water or just to cover the vatana.
- The close the lid of pressure cooker and pressure cook for 5 whistles.
- Turn off the flame and let the steam settles down by its own and then open the lid.
- Place the sieve and pour the boiled safed matar to drain all the water. Masala is ready and keep it aside.
- For Lavasa or Naan dough, take 1/4 cup warm water and add 1 tsp sugar and mix it until all the sugar dissolves.
- Then add 1 tsp dry instant yeast/ khamir to it and mix.
- Rest it for 10 minutes and then the yeast will bloom as shown in the picture.
- Now, take 1.5 cups of all-purpose flour/ maida in a large mixing bowl and add a pinch of salt to it.
- Add bloomed yeast to it and knead a medium (neither too soft nor too hard) dough. Add water as required. knead it really well for 7-8 minute and then cover it with cling wrap or any cloth. Keep it at warm place for 1-2 hours.
- Meanwhile let's prepare Spicy chutney, which makes Masala Tchot more flavourful. Take 2 tbsp finely chopped onion in a small bowl.
- And add 1/4 cup grated and squeezed radish to it.
- Then add 1/3 tsp or salt to taste, 1 tsp red chili powder, 1/2 tsp chaat masala and 1 tsp mint powder to it. Add spicy red chili powder to it else the taste of Masala Tchot will be bland.
- Next, add 2 tbsp curd/ plain yogurt to it.
- Mix all the ingredients really well and the chutney is ready. Keep it aside.
- For preparing Lavasa, after 2 hours dough is fluffy. Punch the dough with your fist and knead the dough slightly again.
- Pinch a small ball sized dough and roll it with your hands and then place it on the rolling board. Roll it out with the rolling pin.
- And flip over the tawa to give it Tandoori effect. once the both sides cooked, remove it with the help of knife gently.
- Homemade soft Lavasa or Naan is ready. Likewise prepare all Lavasa/ Naan. You can use the Naan as it is or grease it with butter to make it butter naan.
- For preparing Lavasa Masala Tchot, take 1 one lavasa/ naan and spread the prepared spicy radish chutney over it and place 2 tbsp prepared Masala (White peas) in the center.
- After placing masala fold it from both the sides and join them with the toothpick, so that wrap will not open.
- Palatable Lavasa Masala Tchot is ready to serve. Enjoy!
1. Firstly, take 1 cup white peas or Safed Vatana in a bowl, wash and soak them for 7-8 hours or overnight.
2. Then add soaked vatana to a pressure cooker and add 1 tsp salt or salt as per your taste & 1/3 tsp turmeric powder/haldi.
3. Next add 4-5 black pepper corns and 4 cloves to it.
4. Pour 2.5 cups of water or just to cover the vatana.
5. The close the lid of pressure cooker and pressure cook for 5 whistles.
6. Turn off the flame and let the steam settles down by its own and then open the lid.
7. Place the sieve and pour the boiled safed matar to drain all the water. Masala is ready and keep it aside.
8. Take 1/4 cup warm water and add 1 tsp sugar and mix it until all the sugar dissolves.
9. Then add 1 tsp dry instant yeast/ khamir to it and mix.
10. Rest it for 10 minutes and then the yeast will bloom as shown in the picture.
11. Now, take 1.5 cups of all-purpose flour/ maida in a large mixing bowl and add a pinch of salt to it.
12. Add bloomed yeast to it and knead a medium (neither too soft nor too hard) dough. Add water as required. knead it really well for 7-8 minute and then cover it with cling wrap or any cloth. Keep it at warm place for 1-2 hours.
13. Meanwhile let's prepare chutney, which makes Masala Tchot more flavourful. Take 2 tbsp finely chopped onion in a small bowl.
14. And add 1/4 cup grated and squeezed radish to it.
15. Then add 1/3 tsp or salt to taste, 1 tsp red chili powder, 1/2 tsp chaat masala and 1 tsp mint powder to it. Add spicy red chili powder to it else the taste of Masala Tsot will be bland.
16. Next, add 2 tbsp curd/ plain yogurt to it. Fresh curd goes well.
17. Mix all the ingredients really well and the chutney is ready. Keep it aside.
18. After 2 hours dough is fluffy. Punch the dough with your fist and knead the dough slightly again.
19. Pinch a small ball sized dough and roll it with your hands and then place it on the rolling board. Roll it out with the rolling pin. I have prepared medium-sized naan.
20. Brush one side of Lavasa/ Naan with water and place the wet side on medium hot Tawa. Then cook for few seconds.
21. And flip over the tawa to give it Tandoori effect. once the both sides cooked, remove it with the help of knife gently.
22. Homemade soft Lavasa or Naan is ready. Likewise prepare all Lavasa/ Naan. You can use the Naan as it is or grease it with butter to make it butter naan.
23. For assembling of Masala Tchot, take 1 one lavasa/ naan and spread the prepared spicy radish chutney over it and place 2 tbsp prepared Masala (White peas) in the center.
24. After placing masala fold it from both the sides and join them with the toothpick, so that wrap will not open.
25. Palatable Lavasa Masala Tchot is ready to serve. Enjoy!
Tips:
- Make sure there is no water in prepared white peas Masala.
- Adding onion to the chutney is optional. You can prepare chutney with only Radish.
- Always add spicy red chili powder to the chutney (not Degi mirch or Kashmiri Red Chili Powder), else the taste of Masala Tchot will be bland.
- To make it more healthy, you can also use wheat flour in place of Maida for making Lavasa/ Naan.
- Don't forget to apply water on one side of naan before placing it on hot tawa, else it will not stick on the tawa.
- Lavasa Masala Tchot tastes great, when prepared with soft Naan and spicy.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, take 1 cup white peas or Safed Vatana in a bowl, wash and soak them for 7-8 hours or overnight.
2. Then add soaked vatana to a pressure cooker and add 1 tsp salt or salt as per your taste & 1/3 tsp turmeric powder/haldi.
3. Next add 4-5 black pepper corns and 4 cloves to it.
4. Pour 2.5 cups of water or just to cover the vatana.
5. The close the lid of pressure cooker and pressure cook for 5 whistles.
6. Turn off the flame and let the steam settles down by its own and then open the lid.
7. Place the sieve and pour the boiled safed matar to drain all the water. Masala is ready and keep it aside.
8. Take 1/4 cup warm water and add 1 tsp sugar and mix it until all the sugar dissolves.
9. Then add 1 tsp dry instant yeast/ khamir to it and mix.
10. Rest it for 10 minutes and then the yeast will bloom as shown in the picture.
11. Now, take 1.5 cups of all-purpose flour/ maida in a large mixing bowl and add a pinch of salt to it.
12. Add bloomed yeast to it and knead a medium (neither too soft nor too hard) dough. Add water as required. knead it really well for 7-8 minute and then cover it with cling wrap or any cloth. Keep it at warm place for 1-2 hours.
13. Meanwhile let's prepare chutney, which makes Masala Tchot more flavourful. Take 2 tbsp finely chopped onion in a small bowl.
14. And add 1/4 cup grated and squeezed radish to it.
15. Then add 1/3 tsp or salt to taste, 1 tsp red chili powder, 1/2 tsp chaat masala and 1 tsp mint powder to it. Add spicy red chili powder to it else the taste of Masala Tsot will be bland.
16. Next, add 2 tbsp curd/ plain yogurt to it. Fresh curd goes well.
17. Mix all the ingredients really well and the chutney is ready. Keep it aside.
18. After 2 hours dough is fluffy. Punch the dough with your fist and knead the dough slightly again.
19. Pinch a small ball sized dough and roll it with your hands and then place it on the rolling board. Roll it out with the rolling pin. I have prepared medium-sized naan.
20. Brush one side of Lavasa/ Naan with water and place the wet side on medium hot Tawa. Then cook for few seconds.
21. And flip over the tawa to give it Tandoori effect. once the both sides cooked, remove it with the help of knife gently.
22. Homemade soft Lavasa or Naan is ready. Likewise prepare all Lavasa/ Naan. You can use the Naan as it is or grease it with butter to make it butter naan.
23. For assembling of Masala Tchot, take 1 one lavasa/ naan and spread the prepared spicy radish chutney over it and place 2 tbsp prepared Masala (White peas) in the center.
24. After placing masala fold it from both the sides and join them with the toothpick, so that wrap will not open.
25. Palatable Lavasa Masala Tchot is ready to serve. Enjoy!
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