ATTENTION WORLD. I am 100, no, 200-percent sure that I just invented something!! And before I go on, let me just say that IF this recipe inspires you to make something similar, please let me know – tag me, message me, email me – basically, give credit, where credit is due!

Now, without any further adieu, I introduce to you – TOSTONES CHAAT!!!! Yes! This is the ultimate Latin America meets India dish! This is like if I mingled with a Latin lover and had a child (please note – no secret children have been produced via this dish 😂). But in all seriousness, this is SO good. Thank you to Tropical Fruit Box USA for sending me a lavish selection of tropical fruit, including my first Hawaiian Plantain, which inspired this dish of mine!

I’ve said this 100x over, BUT one of my sisters lives in Miami, so over the the past few years I’ve visited more than a dozen times and have SO many tostones, arepas, patacones – you name it, I’ve had (if it’s vegetarian of course). And the thing I LOVE about tostones is that it’s vegan by default! So I hope you give this recipe a chance because it is awesome! Definitely not the healthiest, but surely the yummiest!!

Tostones Chaat Ingredients:

• 1 green Hawaiian (or regular plantain) – peeled, rinsed & cut into 1/2 disks
• neutral oil for frying
• kosher salt
• 1/2 cup cooked mung beans – or legume of choice
• Creamy Green Chutney (recipe below)
• Tamarind Chutney – I used Swad
• Thin Sev
• fresh coriander – for garnishing

Creamy Green Chutney:

• 1/4 cup unsweetened plain coconut yogurt (I used So Delicious)
• 1/4 cup vegan sour cream – I used Follow Your Heart
• handful of fresh coriander – washed, dried, stems & all!
• 1 tsp lemon juice
• 3-4 green chilies
• 2 cloves of garlic
• 1/2 tsp cumin seeds
• kosher salt
• black pepper

Method:

1) Let’s make the chutney first. 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.

2) Let’s get started on the plantains now. 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 throughly and pat dry. Cut into disks.

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 (this is science, OK!). 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.

4) Smash time. While war, but ok 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, obviously use that. Gently smash – you want to retain the structure, not break it apart! Once all smashed, it’s back to the fryer.

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 crisssspy! 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!

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. ENJOY!