Tandoori Chaat

Ingredients 

• 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 melted butter
• 1 teaspoon red chilli powder + for sprinkling 
• Black salt (kala namak) to taste
• ½ teaspoon chaat masala + for sprinkling  
• 2-3 tablespoons oil
• ½ Lemon
• 4 tablespoons pomegranate pearls + for garnishing   
• 2 tablespoons fresh coriander leaves chopped + for garnish 

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 to a large bowl. Squeeze ½ lemon and add its juice to the bowl, sprinkle chaat masala 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.