Ingredients
Choice of vegetables 100 gms
baby potatoes (par boiled and peeled) 100 gms
mushrooms 100 gms
okra 100 gms
cauliflower florets 100 gms
tendli (ivy gourd) 100 gms
mixed peppers Marination 250 gms
Dahi 1.5 tbsp
roasted gram flour 1 tsp
haldi pwd 2 tbsp
red chilli pwd 1 tsp
garam masala powder 1 tsp
ginger garlic paste
Salt to taste
2 tbsp mustard oil
1 tsp crushed corriander seeds
1 tsp chaat masala powder
Garnish Coriander leaves
onions slices
lemons halves
Method
Cut the vegetables into large chunks.
For marination. In a bowl add 250 gms Dahi, 1.5 tbsp roasted gram flour, 1 tsp haldi powder, 2 tbsp red chilli powder, 1 tsp garam masala powder, 1 tsp ginger garlic paste, Salt to taste, 2 tbsp mustard oil, 1 tsp crushed corriander seeds, 1 tsp chaat masala powder and mix it well.
Add the vegetables into the bowl, mix nicely and allow it to marinate for half an hour.
Roast the vegetables on the skewers, cook for 20-30 mins at 200 degree Celsius in a preheated oven.
Garnish with Coriander leaves, onions slices and lemons halves. The tandoori vegetables are ready to be served