Tandoori Chaat- Sk Khazana

Marinated pieces of pineapple, cottage cheese and coloured capsicums grilled and made into a delicious chaat This recipe has featured on the show Khanakhazana.

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Tandoori Chaat- Sk Khazana

Main Ingredients Pineapple, Red capsicum
Cuisine Indian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 6-10 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Veg

Ingredients list for Tandoori Chaat- Sk Khazana

  • 200 grams Pineapple peeled and cut into 1½ inch cubes
  • 1 medium Red capsicum cut into 1½ inch pieces
  • 1 medium Onion cut into 1½ inch pieces and layers separated
  • 1 medium Green capsicum cut into 1½ inch pieces
  • 250 grams Paneer (cottage cheese) cut into 1½ inch cubes
  • 2 tablespoons Butter melted
  • + for sprinkling Red chilli powder 1 teaspoon
  • to taste Black salt (kala namak)
  • + for sprinkling Chaat masala 1/2 teaspoon
  • 2-3 tablespoons Oil
  • 1/2 Lemon
  • for garnishing Pomegranate pearls 4 tablespoons +
  • for garnish Fresh coriander leaves chopped, 2 tablespoons +

Method

  1. Take melted butter in a large bowl, add red chilli powder, black salt and chaat masala and mix well. Add pineapple, red capsicum, onion, green capsicum and cottage cheese and mix well. Set aside for 10-15 minutes.
  2. Skewer the coloured capsicum pieces and cottage cheese cubes alternately onto wooden sticks.
  3. Heat oil in a non-stick tawa, place the skewers on it and cook, rotating the sticks, for 2 minutes or till they are evenly cooked on all sides.
  4. Transfer the cooked pieces into a large bowl. Squeeze ½ lemon and add its juice to the bowl, sprinkle chaat masla and red chilli powder. Add pomegranate pearls and mix well.
  5. Sprinkle fresh coriander leaves and mix. Transfer into serving bowls. Garnish with pomegranate pearls and serve immediately.