kashmiriMediumvegetariannut free

Masala Tsot

Name: Masala Tsot
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Cuisine: kashmiri
Ingredients: 2 cup Maida; 1 tsp Active Dry Yeast; 1 tsp Sugar; 0.5 cup Warm Water (around 105-115°F (40-46°C), plus more if needed); 0.25 cup Curd (at room temperature); 3 tbsp Vegetable Oil (2 tbsp for dough, 1 tbsp for masala); 1 tsp Salt (plus a pinch for the masala); 1 small Onion (finely chopped); 2 pcs Green Chili (finely chopped); 1 tsp Fennel Powder; 0.5 tsp Dry Ginger Powder; 0.5 tsp Kashmiri Red Chili Powder; 1 pinch Turmeric Powder; 0.5 tsp Garam Masala; 2 tbsp Coriander Leaves (chopped); 1 tbsp Poppy Seeds (for topping); 2 tbsp Ghee (for brushing, optional)

RATING

4.3/5(28)

TASTE SCORE

8/10

A soft, savory flatbread from Kashmir, topped with a fragrant mixture of spices and onions. This traditional bread is perfect for a hearty breakfast or as a snack with a warm cup of Noon Chai.

PREP

25m

COOK

20m

SERVES

2 PIECES

420 cal

SERVINGS

METHOD · 5 STEPS

Activate the Yeast
1.In a small bowl, combine the active dry yeast, sugar, and 1/2 cup of warm water.
2.Stir gently and set aside for 5-10 minutes until the mixture becomes frothy and bubbly. This indicates the yeast is active.
Prepare the Dough
1.In a large mixing bowl, whisk together the maida and 1 tsp of salt.
2.Create a well in the center and add the curd, 2 tbsp of oil, and the activated yeast mixture.
3.Gradually mix everything together, then knead for 8-10 minutes on a lightly floured surface to form a soft, smooth, and pliable dough. Add a little more warm water if the dough feels too stiff.
4.Place the dough in a lightly oiled bowl, cover with a damp cloth, and let it rise in a warm place for 60-90 minutes, or until it has doubled in size.
Make the Masala Topping
1.While the dough is rising, heat 1 tbsp of oil in a small pan over medium heat.
2.Add the finely chopped onion and green chili. Sauté for 3-4 minutes until the onion is soft and translucent.
3.Stir in the fennel powder, dry ginger powder, Kashmiri red chili powder, turmeric, and garam masala. Cook for 1 minute until the spices are fragrant.
4.Remove from heat, stir in the chopped coriander leaves and a pinch of salt. Allow the masala mixture to cool completely.
Shape and Top the Tsot
1.Once the dough has risen, gently punch it down to release the air.
2.Divide the dough into 8 equal portions and roll each into a smooth ball.
3.Take one ball and flatten it with your palms or a rolling pin into a 4-inch disc, about 1/4 inch thick.
4.Spread about a tablespoon of the cooled masala mixture evenly over the top, leaving a small border.
5.Gently press the masala into the dough with your fingertips and sprinkle with poppy seeds.
Cook the Masala Tsot
1.Heat a tawa or a heavy-bottomed skillet over medium heat.
2.Carefully place the tsot on the hot tawa, masala side up. Cook for 1-2 minutes until bubbles start to form on the surface.
3.Flip the tsot and cook the masala side for about 1 minute, until it's lightly browned. Be careful not to burn the spices.
4.Flip again and cook the bottom side for another 1-2 minutes, pressing gently with a spatula, until it has golden-brown spots.
5.Remove from the tawa and brush with ghee, if desired. Repeat the process for all remaining dough balls.
6.Serve hot.

PRO TIPS

What to keep in mind.

6 tips from the recipe — small details that make a real difference to the final dish.

1
Ensure your water is warm (not hot) to activate the yeast properly. Hot water can kill the yeast.
2
Don't overcrowd the pan; cook one or two tsot at a time for even heating and easier flipping.
3
For a tandoor-like effect, you can carefully puff the tsot on an open flame for a few seconds after cooking on the tawa.
4
The masala topping can be customized with other spices like carom seeds (ajwain) or dried fenugreek leaves (kasuri methi).
5
Masala Tsot is best enjoyed fresh and hot, traditionally with Kashmiri Noon Chai or any regular tea.
6
For a healthier version, you can substitute half of the maida with whole wheat flour (atta), though the texture will be denser.

RECIPE VARIATIONS

Adapt it for your goals.

Stuffing

Instead of a topping, you can stuff the masala mixture inside the dough balls before rolling them out to create a filled bread.

Flour

Use a 50/50 mix of maida and whole wheat flour for a heartier, more fibrous bread with a nuttier flavor.

Topping

Add finely chopped garlic, grated paneer, or crumbled cheese to the masala topping for extra flavor and protein.

HEALTH BENEFITS

Why this is on our healthy list.

⚡️

Source of Energy

Made from flour, this bread provides carbohydrates, which are the body's primary source of energy to fuel daily activities.

🌿

Aids Digestion

The inclusion of curd (yogurt) provides probiotics that can support a healthy gut microbiome, while spices like fennel and ginger are known to aid digestion.

🌶️

Rich in Antioxidants

Spices like turmeric, ginger, and chili powder contain powerful antioxidants that help combat oxidative stress and inflammation in the body.

QUESTIONS?

Frequently asked questions

Masala Tsot is a traditional savory flatbread from Kashmir. It's a soft, leavened bread that is topped with a fragrant mixture of onions and spices before being cooked on a tawa (griddle).