A classic Kashmiri breakfast bread, Lavasa is a large, soft, and slightly chewy flatbread made with simple ingredients. Traditionally baked in a tandoor, this home-oven version brings the authentic taste of a Kashmiri 'kandur' (baker) to your kitchen. Perfect for tearing and dipping into your morning 'Noon Chai' or a hearty curry.
A classic Kashmiri Pandit delicacy, Tamatari Wangun features tender fried eggplant simmered in a fragrant and tangy tomato gravy. Its unique, aromatic flavor comes from a signature blend of fennel and dry ginger powder. This comforting curry is traditionally served with steamed rice.
Soft Lavasa with savory, homestyle Tamatari Wangun – a fiber-rich and comforting meal to savor.
This kashmiri dish is perfect for breakfast. With 632.56 calories and 15.51g of protein per serving, it's a high-fiber option for your meal plan.
11gfat
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and let it sit for 5-10 minutes. The mixture is ready when it becomes frothy and bubbly, indicating the yeast is active.
2
Prepare the Dough
In a large mixing bowl, whisk together the maida (all-purpose flour) and salt.
Create a well in the center and pour in the activated yeast mixture and the vegetable oil.
Mix with a spoon or your hands until a shaggy dough forms.
Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until it is smooth, soft, and elastic. It should spring back when you press it gently.
3
First Rise
Lightly oil the mixing bowl and place the dough inside, turning it once to coat the top with oil.
Cover the bowl with a clean kitchen towel or plastic wrap.
Let the dough rise in a warm, draft-free place for 60-75 minutes, or until it has doubled in size.
4
Shape the Lavasa
Preheat your oven to its highest setting, typically 475°F (245°C). If you have a pizza stone, place it in the oven to preheat as well.
Gently punch down the risen dough to release the air.
Divide the dough into 4 equal portions and roll each into a smooth ball.
On a lightly floured surface, use a rolling pin to roll out each ball into a large, thin oval shape, about 10-12 inches long and 6-7 inches wide.
5
Prepare for Baking
Carefully transfer the shaped dough to a baking sheet lined with parchment paper (or directly onto a floured pizza peel if using a stone).
Using your fingertips, press indentations all over the surface of the dough. This is called 'docking' and prevents it from puffing up like a pita.
Brush the top of each Lavasa with milk, then sprinkle generously with sesame and poppy seeds.
6
Bake the Bread
Carefully place the baking sheet in the preheated oven (or slide the Lavasa onto the hot pizza stone).
Bake for 10-12 minutes, or until the Lavasa is golden brown and cooked through. The high heat helps replicate a tandoor effect.
Remove from the oven and transfer to a wire rack to cool slightly.
7
Serve
Lavasa is best served warm. Enjoy it with a dollop of butter, jam, or alongside traditional Kashmiri noon chai or a hearty curry like Rogan Josh.
158cal
4gprotein
20gcarbs
9gfat
Ingredients
500 g eggplant (Small, long variety preferred)
450 g tomato puree (From about 4 medium ripe tomatoes)
120 ml mustard oil (For frying the eggplants)
0.25 tsp asafoetida
4 whole cloves
1 pod black cardamom
1 inch cinnamon stick
1.5 tsp kashmiri red chili powder (Adjust for desired color and mild heat)
1.5 tsp fennel powder
1 tsp dry ginger powder
0.5 tsp turmeric powder
1 tsp salt (Or to taste)
240 ml water (Use warm water)
2 tbsp coriander leaves (Finely chopped, for garnish)
Instructions
1
Prepare the Eggplants
Wash the eggplants thoroughly. Slit them lengthwise into quarters, but keep the stems intact so they hold their shape.
To prevent browning and remove any bitterness, soak the slit eggplants in a bowl of salted water for 10-15 minutes.
Drain the eggplants and pat them completely dry with a kitchen towel. This is crucial to prevent oil from splattering during frying.
2
Fry the Eggplants
In a wide pan or kadai, heat 120 ml of mustard oil over medium-high heat until it reaches its smoking point. This removes the oil's raw pungency.
Reduce the heat slightly. Carefully place the dried eggplant pieces in the hot oil. Do not overcrowd the pan; fry in batches if necessary.
Shallow-fry for 5-7 minutes, turning occasionally, until they are golden brown on all sides and tender.
Remove the fried eggplants with a slotted spoon and set them aside on a plate lined with paper towels to drain excess oil.
3
Prepare the Tomato Gravy
In a separate pan, heat 2 tbsp of mustard oil until it smokes, then lower the heat. You can also use the leftover oil from frying, just retain about 2-3 tbsp.
Add the whole spices: cloves, black cardamom, and cinnamon stick. Sauté for about 30 seconds until they release their aroma.
Add the asafoetida, and immediately follow with the tomato puree to prevent the spices from burning.
Stir in the powdered spices: Kashmiri red chili powder, fennel powder, dry ginger powder, and turmeric powder. Add salt and mix well.
Cook this masala on medium-low heat for 8-10 minutes, stirring frequently, until the paste thickens and you see oil separating at the edges.
4
Simmer the Curry
Pour 240 ml (1 cup) of warm water into the cooked masala and stir to form a smooth gravy. Bring it to a gentle boil.
Carefully slide the fried eggplant pieces into the simmering gravy, coating them gently without breaking them.
Cover the pan and let the curry simmer on low heat for 10-12 minutes. This allows the eggplants to become succulent and absorb the flavors of the gravy.
Check for seasoning and adjust salt if needed.
5
Garnish and Serve
Turn off the heat. Garnish the Tamatari Wangun with freshly chopped coriander leaves.
Let the curry rest, covered, for at least 10 minutes before serving. This resting time allows the flavors to meld and deepen.
Serve hot with steamed rice, which is the traditional accompaniment.
