Indian
Indian - Tandoori and Kebabs
Sev Puri Tikka
Chef's Menu Description
Marinated in spiced yoghurt, Kashmiri chillies, and garlic, then roasted over roaring tandoor charcoal embers with charred edges.
Ingredients
- • 400g broccoli florets
- • 1/2 cup thick yogurt
- • 1 tbsp ginger-garlic paste
- • 2 tsp Kashmiri chili powder
- • 1 tsp tandoori masala
- • 1 tbsp gram flour, toasted
- • 1 tbsp mustard oil
- • 1 tbsp sesame seeds
- • 1 tsp salt
Preparation Steps
1
Phase 1
Blanch the broccoli florets for 2 minutes; drain and pat dry.
2
Phase 2
Coat in yogurt mixed with ginger-garlic paste, Kashmiri chili powder, tandoori masala, toasted gram flour, mustard oil, and salt; rest 30 minutes.
3
Phase 3
Thread the florets onto skewers and sprinkle with sesame seeds.
4
Phase 4
Grill over high heat (or grill), turning, until charred at the tips yet still crisp-tender.
5
Phase 5
Serve hot with mint chutney or a sprinkle of crunchy sev.