Indian
Indian - Tandoori and Kebabs
Boondi Raita Tikka
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 1 1/2 cups thick hung yogurt (yogurt drained in a cloth for 4 hours)
- • 1/2 cup gram flour (besan), dry-roasted
- • 2 tbsp cornflour
- • 2 green chilies, finely chopped
- • 2 tbsp chopped coriander
- • 2 tbsp cashews, broken
- • 1/2 tsp garam masala
- • 1 tbsp oil
- • 1/2 tsp salt
Preparation Steps
1
Phase 1
Drain the yogurt in a muslin cloth until very thick and dry.
2
Phase 2
Combine the hung yogurt with roasted gram flour, cornflour, green chilies, coriander, cashews, garam masala, and salt.
3
Phase 3
With oiled hands, shape the mixture into round flat kebabs; chill 20 minutes.
4
Phase 4
Cook over medium heat or under a grill, basting with oil.
5
Phase 5
Grill until golden and crisp outside, turning once carefully.
6
Phase 6
Serve hot with mint chutney.