Indian
Indian - Tandoori and Kebabs
Pomegranate 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
- • 2 cups hung yogurt (from 4 cups plain yogurt)
- • 3 tbsp gram flour, toasted
- • 2 green chilies, minced
- • 1 tbsp grated ginger
- • 2 tbsp chopped coriander
- • 1 tsp roasted cumin powder
- • 3 tbsp ghee
- • 1/2 cup pomegranate seeds
- • 1 tsp salt
Preparation Steps
1
Phase 1
Strain the yogurt in a muslin cloth for 4 hours until thick and dry.
2
Phase 2
Beat the hung yogurt with toasted gram flour, green chilies, ginger, coriander, roasted cumin, and salt.
3
Phase 3
Refrigerate the mixture for 30 minutes to firm up.
4
Phase 4
Form into small flat kebabs.
5
Phase 5
Shallow-fry in ghee over medium heat until golden on both sides.
6
Phase 6
Garnish with pomegranate seeds and serve with mint chutney.