By Gurjyote Sethi
Cauliflower cut into large florets blanched with salt and turm500 grams
Oil 2 tablespoons
Gram flour (besan) 2 tablespoons
Hung yogurt 1/2 cup
Garlic cloves 5
Ginger small 2 inch
Red chilli paste 1 1/2 tablespoons
Salt to taste
Black salt (kala namak) 1/2 teaspoon
Chaat masala 1/2 teaspoon
Carom seeds (ajwain) 1/2 teaspoon
Garam masala powder 1/2 teaspoon
Juice of 1½ lemon
Iceberg lettuce leaves for gobhi bed
Spring onions thinly sliced (1 nos) for garnish
Carrot grated for garnish
Green capsicum chopped for garnish
Heat oil in a non-stick pan. Add gram flour and saute till raw smell disappears.
Chop garlic and ginger. Place hung yogurt in a bowl, add ginger-garlic, gram flour and mix well. Add red chilli paste, salt, black salt, chaat masala, carom seeds, garam masala powder and lemon juice and mix well.
Add cauliflower florets and mix well so that all the florets are well coated. Set aside to marinate for ½-1 hour.
String the cauliflower florets onto skewers and place on the barbeque and cook, rotating the skewers from time to time to ensure even cooking. Baste the florets with a little oil cook till completely done.
Keep some iceberg lettuce, spring onions, carrot, green capsicum on a serving plate. Remove the cauliflower florets from the skewers and place on the serving plate. Sprinkle a little chaat masala and serve hot.
Gurjyote Singh Sethi, Executive Chef Zest,Kitchen on the move. Email: email@example.com