Tandoori Tikka Chaat

eekend mornings ~ don't we live for them! At least I most definitely do (yes I realize it is Monday and its not fair to remind you all of the weekend which is a good five days away). On weekends, we like to sleep in a little late and then I absolutely do not like waking up and having to think about what to make for breakfast. Our most common routine was to get ready and step out for a leisurely brunch at our favorite Indian restaurant. Of late, we've gotten bored of that routine, especially with a toddler. So, on most days, it is a fruit salad or juice followed by a homemade brunch. This weekend I got up a little early (yes I did :) wanted to make and eat something interesting, not the usual, something totally indulgent. I thought of making Paneer Tikka and then thought some more. I remembered seeing a recipe a while back on Sanjeev Kapoor's website. I remembered it only in its theme. After recalling the flavors, eventually it resulted in combining two of my most favorite things in one, tandoori and chaat - this killer tandoori flavored mixed veg and paneer chaat... no one was complaining :)
This is a must try for those of you who like tandoori and chaat flavors (who doesn't, right?) I can vouch for it, you will not be disappointed. As you bite into the succulent paneer and the peppers, the intense tikka flavors hits you instantly. As you savor it you realize hey wait there's more to this tikka looking dish, it in fact is chaat too. The combination of such distinct flavors make this dish an absolute delight.
Hubby has already asked to make it again ~ music to my ears :)
Unlike most weekends, I went on a cooking spree this time around. Wait for my next post to see what I made after this succulent tikka chaat!

Ingredients:

Paneer .............................. homemade or store bought 1 cup cut into 1 inch cubes
Baby potatoes ..................... 8-10 boiled, peeled pricked with fork
Mushroom .......................... 10 - 12 whole par-boiled

Green/Red bell pepper .......... 1 medium (cut the same size as the paneer)

Tomatoes .......................... 1 large (seeded and cut the same size as the paneer)

Onion ............................... 1 small (cut the same size as the paneer)

Marinade:

Yogurt .............................. 1/2 cup well beaten

Lemon juice ....................... 1 tbsp

Red chilli powder ................. 1 tsp or to taste

Ginger garlic paste ................ 2 tsp

Salt .................................. to taste

Tandoori masala ................... 2 tsp

Coriander powder ................. 1 tsp

Cumin powder ...................... 1 tsp

Garam masala ...................... 1/4 tsp

Kasoori methi ...................... 1 tsp crushed

Ghee or oil .......................... 1 1/2 tbsp + more for brushing

Yogurt, Tamarind chutney, Green chutney, Sev, Pomegranate seeds, Cilantro, Chaat masala for topping.

 

Method:

1. Take a medium size bowl and combine all the ingredients for the marinade. Add paneer, bell pepper, tomato, mushroom, potato and onion. Gently and evenly coat the paneer with the marinade. Cover it with a plate or plastic wrap and marinate for 1-2 hours in the refrigerator.

2. Thread the paneer, bell pepper, tomato and onion on pre-soaked bamboo skewers, repeating the sequence. Arrange in a baking tray lined with aluminum foil. Brush some oil on top. Or you can alternatively saute them in 2 tbsp oil or ghee in a large non-stick pan.

3. Place it on the top rack in the oven and broil on high for 7-9 minutes on one side. Take it out, flip and again brush with some oil. Broil again for 6-7 minutes on the other side or till they get a nice light brown color. Keep an eye as every oven is different. Once done, remove from the oven, let it cool slightly.

4. Take it out from the skewers and serve on a plate. You may even serve with the skewers if you like. Garnish with lemon wedges, chaat masala and onion slices. Sprinkle, chutney, sev, yogurt and pomegranate. ENJOY!

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