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Tandoori broccoli

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.


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