Plump, juicy mushrooms marinated in a smoky, spiced yogurt mixture and grilled to perfection. This vegetarian appetizer brings the classic tandoori flavor to your kitchen, no tandoor required! The total time does not include marination time.
Prep20 min
Cook15 min
Servings4
Serving size: 1 skewer
261cal
12gprotein
21gcarbs
16g
Ingredients
400 g Button Mushrooms (Wiped clean, stems removed)
1 cup Hung Curd (Use thick, Greek-style yogurt or hang regular curd in a muslin cloth for 1-2 hours)
2 tbsp Besan (Also known as gram flour)
1 tbsp Ginger Garlic Paste
2 tbsp Mustard Oil (Key for authentic tandoori flavor)
1.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
Crisp, tangy rings of onion tossed with fresh lemon juice, herbs, and a hint of spice. This classic Indian side salad, known as Laccha Pyaz, is the perfect refreshing accompaniment to rich curries and grilled kebabs.
Aromatic tandoori mushrooms with tangy onion salad. A fiber-rich, gut-friendly snack that feels incredibly good!
This awadhi dish is perfect for snack. With 295.82 calories and 12.540000000000001g of protein per serving, it's a low-calorie option for your meal plan.
fat
1 tbsp Kasuri Methi (Dried fenugreek leaves, crushed between palms)
2 tbsp Lemon Juice (Freshly squeezed)
1 tsp Salt (Or to taste)
2 medium Onion (Cut into 1-inch cubes and layers separated)
1 large Capsicum (Any color, deseeded and cut into 1-inch cubes)
2 tbsp Oil (For basting)
1 tsp Chaat Masala (For garnish)
Instructions
1
Prepare Vegetables and Marinade Base
Gently wipe the mushrooms clean with a damp cloth; do not wash them. Remove and discard the stems.
Cut the onion and capsicum into 1-inch cubes, separating the onion layers.
In a small pan over low heat, dry roast the besan for 2-3 minutes until it becomes fragrant and slightly changes color. Set aside to cool.
2
Create the Tandoori Marinade
In a large mixing bowl, whisk the hung curd until it is completely smooth and creamy.
Add the roasted besan, ginger garlic paste, mustard oil, Kashmiri red chili powder, turmeric powder, garam masala, coriander powder, crushed kasuri methi, lemon juice, and salt.
Mix thoroughly until you have a thick, uniform marinade paste.
3
Marinate the Mushrooms and Vegetables
Add the prepared mushrooms, onion cubes, and capsicum cubes to the marinade.
Gently fold everything together with a spatula or your hands, ensuring each piece is evenly coated.
Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for deeper flavor.
4
Assemble Skewers and Prepare for Cooking
Preheat your oven to 200°C (400°F). If using wooden skewers, ensure they have been soaked in water.
Thread the marinated mushrooms, onion, and capsicum pieces alternately onto the skewers.
Avoid packing the pieces too tightly to allow for even cooking and charring.
5
Bake the Tikka
Line a baking tray with aluminum foil and place a wire rack on top. Arrange the skewers on the rack.
Bake for 10 minutes. Carefully remove the tray, flip the skewers, and lightly baste them with oil.
Return to the oven and bake for another 5-7 minutes, or until the vegetables are tender and the edges are slightly charred. For extra char, you can broil on high for the last 1-2 minutes, watching closely.
6
Garnish and Serve
Once cooked, remove the skewers from the oven.
Sprinkle generously with chaat masala while they are still hot.
Serve immediately with mint chutney and lemon wedges on the side.
4
Serving size: 0.5 cup
35cal
1gprotein
8gcarbs
0gfat
Ingredients
2 medium Red Onion (Thinly sliced into rings)
1 cup Ice Cubes (For soaking the onions)
4 cups Cold Water (For soaking the onions)
2 tbsp Lemon Juice (Freshly squeezed)
0.5 tsp Kashmiri Red Chili Powder (For color and mild heat)
0.5 tsp Chaat Masala
0.25 tsp Black Salt (Also known as Kala Namak)
0.25 tsp Salt (Adjust to taste)
2 tbsp Coriander Leaves (Finely chopped)
1 piece Green Chili (Optional, finely chopped for extra heat)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into thin, uniform rings. A mandoline slicer works best for this.
Gently separate the rings with your fingers and place them in a large bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl, ensuring the onion rings are fully submerged.
Let them soak for 15-20 minutes. This crucial step makes the onions crisp and mellows their sharp flavor.
3
Drain and Dry
After soaking, drain the onions completely using a colander.
Gently pat the onion rings dry with a clean kitchen towel or paper towels. Removing excess moisture is key to preventing a soggy salad.
4
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
Sprinkle with lemon juice, Kashmiri red chili powder, chaat masala, black salt, and regular salt.
