Ingredients
- Mushroom – 15 pieces
- Bell pepper cubes – 15 pieces
- Onion cubes – 15 pieces
- Mustard oil – 1 tbsp.
- Ginger garlic paste – 1tbsp.
- Hung yoghurt – ½ cup
- Turmeric powder – 1 tsp.
- Coriander powder – 1 tsp.
- Black pepper powder – ½ tsp.
- Garam masala – ½ tsp.
- Chat masala – 1tsp.
- Dried fenugreek leaves – ½ tsp.
- Carom Seeds – ½ tsp.
- Caraway seeds – ½ tsp.
- Salt to taste
- Oil – for greasing
Serves 5
Procedure
- In a mixing bowl combine mustard oil, ginger garlic paste, and salt. Now add mushrooms, onions, bell peppers and keep aside for 15 mins.
- In a mixing bowl add hung yoghurt, turmeric powder, coriander powder, Black pepper powder, Garam Masala, chat masala, fenugreek leaves, carom seeds, caraway and salt. Mix well.
- Now add the vegetable mixture to the yoghurt mixture and mix well. Keep aside for 15 more minutes.
- On a wooden skewer arrange the mushrooms, bell pepper and onions.
- Heat a non-stick Tawa add some oil, cook the skewers from all the sides until it turns light brown colour.
- Serve hot with mint chutney.
- Alternate method: You can cook the tikka in n preheated oven at 160°C for 5-6 minutes.
Image Credit: https://hebbarskitchen.com/mushroom-tikka-recipe-tawa/