Pre - Preparation Time: 15 Minutes.
Preparation Time: 15 Minutes.
Hung Curd: 250 Grams
Gram Flour: 2 Tbspn
Salt to taste
Freshly Crushed black pepper: 2 tspn.
Chaat Masala: 2 tspn.
Kasuri Methi (Dry Fenugreek leaves): 1 tspn.
Finely Chopped Mint Leaves: 1 tspn.
Finely Chopped Coriander Leaves: 1 tspn.
Olive oil: 1 Tbspn.
Green Mint Chutney to serve with.
Fresh Paneer Cubes: 200 Gram
Tomato: 1 Medium
Cubed Onion: 1/2 Bowl
Blanched Cubed Cauliflower: 1/2 Bowl
For Marinade, In a bowl, take hung curd.
Add gram flour, salt, chaat masala, kasuri methi, olive oil, crushed black pepper, finely chopped mint and coriander leaves and mix it well. Marinade is ready.
Add paneer cubes, tomato cubes, onion cubes, blanched cauliflower cubes to this mixture.
Put that bowl in refrigerator for half hour to 1 hour.
Arrange these marinated cubes in a barbeque sticks.
Take some oil into a crust plate. Put these sticks on this plate.
In a preheated oven, let them grill for 10-12 minutes.
Apply some butter or oil and sprinkle some chaat masala.
Server it hot with Green Mint Chutney.
Note: Also you can use other veggies and even fruits like pineapple