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.

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

Ingredients for Tandoori Chaat

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.