Griddled Tandoori Vegetable and Tofu Kebabs with Chapattis and a Mint, Coriander and Tamarind Chutney
Traditionally tandoori dishes are cooked in a tandoor oven, but our simple kebabs just need a bit of time to marinate before popping on the griddle. Tofu puffs are deep-fried tofu that you can buy ready-fried and frozen from Asian stores but alternatively cubes of firm tofu also work well.
Serve the kebabs with chapattis and a fresh green chutney made with mint, coriander and tamarind. A great dish for your summer barbecues!
Tandoori Vegetable Kebabs
Dietary: Vegan | Makes 4 long kebabs
- 12 tofu puffs
- 1/2 green pepper, cut into bite size pieces
- 1/2 red pepper, cut into bite size pieces
- 1 leek, cut into small discs
- ½ head broccoli, cut into florets
- 1 tbsp sunflower oil
- 4 garlic cloves, chopped
- thumb of ginger root, peeled and chopped
- 2 red chillies, deseeded and chopped
- 2 tbsp tandoori spice mix
- 1 tbsp gram flour
- 1/2 lemon, juiced
- 250g dairy or non-dairy yoghurt
- Pinch of salt
Tandoori Spice Mix
- 2 tsp coriander seeds
- 2 tsp cumin seeds
- 1/2 tsp cardamom seeds
- 1 tsp turmeric
- 2 tsp paprika
- 1/2 tsp chilli powder
- 1/2 tsp garam masala
- To make the tandoori spice mix, in a small frying pan dry-fry the coriander, cumin and cardamom seeds until they smell fragrant. Decant the roasted spices from the frying pan and grind them finely in a spice grinder or pestle and mortar. Mix in the ground turmeric, paprika, chilli powder and garam masala.
- To make the spiced yogurt fry the garlic, ginger and chillies in the sunflower oil for a minute until fragrant. Add the tandoori spice mix and fry for another minute. Remove from the heat, stir in the gram flour, lemon and yoghurt. Add salt to taste.
- Mix the tofu puffs into the spiced yoghurt.
- Mix well so that they are evenly coated. Leave to marinate for an hour.
- Lightly brush some of the spiced yoghurt over the vegetables.
- Thread the tofu puffs and vegetables onto metal kebab sticks and place onto a hot griddle pan and grill until black lines have appeared and the vegetables are tender.
Dietary: Vegan | Makes 12
300g chapatti flour or 50% wholewheat and 50% plain white flour
½ tsp salt
- Mix the flour and salt together in a big mixing bowl and add the water. With your hands mix into a soft dough and knead for about 10 minutes. Cover and leave to settle for 30 minutes.
- Divide the dough into 12 balls and roll each one into an even round ball. Dust the dough balls with flour.
- Heat a griddle pan or heavy frying pan on a medium high heat.
- Flour the work surface and roll out a dough ball into a circle, about 15cm in diameter. Place it onto the hot pan and dry-fry for 45 seconds, flick over and cook on other side, pushing it down with a spatula which helps it to puff up.
- Put the cooked chapattis onto a plate and cover whilst you make the others.
- Rub the chapatti pan with some kitchen towel and then dry fry the next one.
- Serve the chapattis at once, they are much better fresh.
Mint, Coriander and Tamarind Chutney
Dietary: Vegan, Gluten free | Serves 4
- 75g fresh mint leaves
- 50g fresh coriander leaves
- 2 small green chillies, deseeded and chopped
- 1 tbsp tamarind paste
- 1 tsp jaggery or soft brown sugar
- 2 tbsp lime juice
- 2 tbsp water
- Pinch of salt
- Place all the ingredients together in a blender or food processor and blend to a smooth thick dip. Add more water if necessary. Taste for seasoning, you may need a little more tamarind paste, lime juice, salt or jaggery to taste.
Delicious food photography by Rob Wicks of Eat Pictures. Recipe also featured in the August issue of Vegetarian Living.
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