Tostones “Chaat”

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For the Tostones Chaat:


green Hawaiian plantain (or regular plantain) – peeled, rinsed & cut into ½ inch disks

neutral oil for frying

kosher salt

½ cup cooked mung beans – or legume of choice

creamy green chutney (recipe below)

tamarind chutney

Thin Sev

fresh coriander – for garnishing

For the Creamy Green Chutney:

¼ cup unsweetened plain coconut yogurt


cup vegan sour cream

handful of fresh coriander – washed, dried, stems & all!


teaspoon lemon juice


green chilies


cloves of garlic


teaspoon cumin seeds

kosher salt

black pepper


Step 1

For the Chutney: Blend together all of the ingredients until super super smooth. Pour into a squeezy bottle for easy drizzling. Pour the tamarind chutney in a squeezy bottle as well. Set aside in the fridge until ready to serve.

Step 2

For the Plantains: Peeling them is not the easiest so use your knife carefully to peel back the tough green peel and then use your hands to pull back. Once you get to the plantain “meat” you will have to use the knife to cut off any remaining tough peel. Rinse thoroughly and pat dry and then cut into disks.

Step 3

First round of frying. In a large deep pan, heat about 1/2 inch of oil – we’re doing a shallow dry, not a deep fry. Heat on medium-low heat. We want it warm-hot, not hot-hot. Once warm enough, add in your plantains using tongs – be careful, this may splatter! Don’t drown the pan. Cook about 5 minutes on each side until a light golden brown. Remove and drain on a plate lined with foil and paper towel.

Step 4

Smash time. While warm, but ok to touch, place each plantain piece in between a sheet of parchment paper. Using the bottom of a mug, smash down. If you have a tostones smasher you can use that. Gently smash – you want to retain the structure, not break it apart! Once all smashed, it’s back to the fryer.

Step 5

Second round of frying. Now heat the same oil, but this time on medium-high. You want this oil to be hot-hot. This fry is going to make the outside crispy! Once hot, place the smashed tostones in the hot oil and cook about 2-3 minutes until a deeper golden color. Remove and drain on the same foil and paper towel lined plate. IMPORTANT: while still piping hot, generously sprinkle with kosher salt!

Step 6

Assembling the chaat. Once cooled down, place your tostones on a platter – evenly spreading out in a layer. Layer on the mung beans. Next, squeeze on the creamy green chutney, then tamarind chutney. Add a little sprinkle of salt. Generously cover with sev and some fresh coriander leaves. 

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