How to make 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.
Main Ingredients : Pineapple (पाइनेपल/अनानास), Red capsicum (लाल शिमला मिर्च )
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Tandoori Chaat- Sk Khazana checkout Achari Pineapple Shaslik, Achari Pineapple, Pineapple Prawn And Peppers, Pineapple Pepper Stir Fry . You can also find more Snacks and Starters recipes like Vegetable Wontons Spicy Chicken Roll Matar Kebabs Rajasthani Tikka
Tandoori Chaat- Sk Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 6-10 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Tandoori Chaat- Sk Khazana Recipe
Pineapple peeled and cut into 1½ inch cubes 200 grams
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 1 medium
Paneer (cottage cheese) cut into 1½ inch cubes 250 grams
Butter melted 2 tablespoons
Red chilli powder 1 teaspoon + for sprinkling
Black salt (kala namak) to taste
Chaat masala 1/2 teaspoon + for sprinkling
Oil 2-3 tablespoons
Lemon 1/2
Pomegranate pearls 4 tablespoons + for garnishing
Fresh coriander leaves chopped, 2 tablespoons + for garnish
Method
Step 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.
Step 2
Skewer the coloured capsicum pieces and cottage cheese cubes alternately onto wooden sticks.
Step 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.
Step 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.
Step 5
Sprinkle fresh coriander leaves and mix. Transfer into serving bowls. Garnish with pomegranate pearls and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
