Indian
Indian - Tandoori and Kebabs
Dhokla Tikka
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 250g steamed dhokla, cut into thick fingers
- • 1/2 cup thick yogurt
- • 1 tbsp tandoori masala
- • 1 tsp Kashmiri chili powder
- • 1 tbsp ginger-garlic paste
- • 1 tsp chaat masala
- • 2 tbsp mustard oil
- • 1 tsp salt
Preparation Steps
1
Phase 1
Cut the cooled steamed dhokla into thick fingers and pat them dry.
2
Phase 2
Whisk the yogurt with tandoori masala, Kashmiri chili powder, ginger-garlic paste, and salt; coat the dhokla fingers and rest 20 minutes.
3
Phase 3
Thread the marinated dhokla fingers onto skewers.
4
Phase 4
Grill over high heat, basting with mustard oil, until lightly charred at the edges.
5
Phase 5
Sprinkle chaat masala over the top and serve hot with green chutney.