Mushroom Tikka with Pudhina Chutney

Instructions

1. 1

   Prepare the Marinade Base

   • In a small, dry pan over low heat, lightly roast the besan (gram flour) for 2-3 minutes until it becomes aromatic. This removes the raw taste. Set aside to cool.
   • In a large mixing bowl, whisk the hung curd until it is completely smooth and creamy.
   • Add the cooled roasted besan, ginger garlic paste, mustard oil, and all the powdered spices: red chili powder, turmeric, coriander powder, cumin powder, and garam masala.
   • Add the crushed kasuri methi, salt, and lemon juice. Whisk everything together until you have a thick, lump-free marinade.
2. 2

   Marinate the Mushrooms and Vegetables

   • Ensure the mushrooms are clean and thoroughly patted dry to help the marinade adhere better.
   • Add the mushrooms, cubed onion, and cubed bell pepper to the marinade.
   • Gently mix with your hands or a spatula, ensuring every piece is evenly coated. Be careful not to break the mushrooms.
   • Cover the bowl and let it marinate in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
3. 3

   Skewer the Tikka

   • If using wooden skewers, soak them in water for 20-30 minutes to prevent them from burning during cooking.
   • Thread the marinated mushrooms, onion pieces, and bell pepper pieces onto the skewers, alternating them for a colorful presentation.
   • Leave a small gap between each piece to allow for even cooking and charring.
4. 4

   Cook the Mushroom Tikka

   • Oven Method: Preheat your oven to 200°C (400°F). Arrange the skewers on a baking tray lined with parchment paper or foil. Bake for 12-15 minutes, flipping them halfway through. For a charred effect, switch to the broil setting for the last 1-2 minutes, watching carefully to prevent burning.
   • Stovetop Method: Heat 1 tbsp of oil in a non-stick grill pan or skillet over medium-high heat. Place the skewers on the pan and cook for 8-10 minutes, turning every 2-3 minutes, until all sides are golden brown and slightly charred.
   • Air Fryer Method: Preheat your air fryer to 180°C (350°F). Place the skewers in the basket (you may need to use smaller skewers). Air fry for 10-12 minutes, flipping once midway, until cooked and lightly browned.
5. 5

   Garnish and Serve

   • Once cooked, carefully remove the tikkas from the skewers onto a serving platter.
   • Sprinkle generously with chaat masala and garnish with fresh chopped coriander leaves.
   • Serve immediately with lemon wedges and a side of mint-coriander chutney.