Lavasa masala tchot (flatbreads stuffed with split pea mash and chutney)

Lavasa masala, also known as masala tchot, is a Kashmiri street-food wrap, filled with cooked yellow split peas and spicy chutney.

Credit: Murdoch Books

• makes

  4

• prep

  25 minutes

• cook

  25 minutes

• difficulty

  Mid

Some people apply butter and jam to their lavasa (bread).

Ingredients

Flatbreads

• 150 g (1¼ cups) plain (all-purpose) flour, plus extra for dusting
• ½ tsp salt
• 1 tsp caster (superfine) sugar
• 1 tsp fast-action dried yeast
• 5–6 tbsp lukewarm water, plus extra as needed

 

Split pea mash

• 150 g (¾ cup) dried white (yellow) split peas, soaked overnight
• 1 tsp freshly ground black pepper
• 1 tsp salt
• ½ tsp ground turmeric
• ½ tsp ground cloves
• 700 ml (scant 3 cups) hot water

 

Chutney

• 50 g mooli (daikon or white radishes), peeled and grated
• pinch of salt
• ½ tsp Kashmiri chilli powder
• 100 g (⅓ generous cup) Greek yoghurt

Rising time: 1 hour. The split pea mash and chutney can be made during this time.

Instructions

1. Start by making the flatbread dough. In a mixing bowl, combine the flour with the salt, sugar and yeast, and mix. Gradually add the lukewarm water and knead for 7–8 minutes to form a medium-soft dough. Cover the bowl and leave to prove in a warm place for 1 hour.
2. Meanwhile, make the split pea mash. Drain, rinse, then drain the peas again and place in a deep saucepan. Add the rest of the mash ingredients and cook over a medium heat, stirring, for 30 minutes until soft. Once the split peas are cooked, drain well and set aside.
3. To make the chutney, add all the ingredients to a bowl. Whisk to combine, then set aside.
4. Knock back the risen dough and knead for another minute, then divide into 4 equal-sized balls.
5. Heat a heavy frying pan or cast-iron skillet until hot.
6. On a lightly floured work surface, roll out the dough balls until they are 3–4 mm thick and 7–8 cm in diameter. Apply water all over one of the discs and place on the hot skillet. Cook until blisters form over the surface of the bread, then upturn the pan and cook the other side of the bread directly over the gas flame. Repeat until all the breads are cooked.
7. To serve, spread the chutney and split pea mash over each flatbread, then roll up and eat.

 

Recipe and image from On the Himalayan Trail: Recipes and Stories from Kashmir to Ladakh by Romy Gill, photography by Poras Chaudhary and Matt Russel (Hardie Grant Books, RRP $55, available in-stores nationally). Read an extract from the book here. 

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Some people apply butter and jam to their lavasa (bread).