Prep: 1 ½ hours (including marination)
Cook: 15 minutes
2 large heads of broccoli
1 tbsp ginger paste
2 tsp garlic paste
½ tsp ajwain (carom) powder
2 tsp red chili powder
1 cup basin (chickpea flour)
1 cup yoghurt, low fat
3 tbsp oil
2 tsp salt
1 tsp yellow food colouring (optional)
Roasted jeera and ajwain powder and mint chutney to garnish
1. Cut broccoli into medium-sized florets, leaving inch-long stalks. Prick all over lightly with toothpick.
2. Mix masala powders and pastes, yoghurt, besan, half the oil, salt, food colour. Marinate regularly to coat.
3. Pre-heat oven, grill or tandoor to 350f (175c). Thread coated broccoli on skewer. Grill 5 minutes. Baste with oil. Grill 2-3 minutes more.
4. Sprinkle jeera and ajwain; serve with mint chutney.