1teaspoongarlic + chilli flakes paste (or can also use grated garlic and ¼ teaspoon chilli flakes)
¼teaspoonajwain/carom seeds
1teaspooncumin/jeera + coriander/dhaniya powder
¼teaspoongaram masala/ kitchen king masala
½teaspoonchaat masala
salt to taste
½teaspoonlemon juice
½teaspoonoil
Other Ingredients
200gramsmushroomssliced (slicing mushrooms is optional, we have used white button mushrooms)
1onioncut into cubes
½green capsicum/bell peppercut into cubes
Instructions
Take hung curd and besan in a wide bowl and whisk well until smooth.
Add all the ingredients for marination to the hung curd + besan mixture - garlic + chilli flakes paste, ajwain, dhaniya+jeera powder, garam masala/kitchen king masala, chaat masala, salt, lemon juice, and ½ teaspoon oil. Mix everything well.
Now add sliced mushrooms (you can even add whole mushrooms), onion and bell pepper.
Mix well till the mushroom and veggies are well coated with the marinade. Cover the bowl and refrigerate for about 1 hour.
Soak wooden skewers in water for about 15-20 minutes. Pat them dry. If you are using metal skewers, skip this step.
After 1 hour, take the marinated mushroom and veggies out of the refrigerator. Take a skewer and arrange mushroom, onion and peppers on a skewer, alternating with each other.
Line a baking tray with aluminium foil and grease the foil with few drops of oil. Place the skewers on the sheet.
Pre-heat oven at 200 degrees Celsius.
Bake at 200 degrees Celsius for 20-25 minutes. After 15 minutes turn the skewers so that there is uniform grilling.
Then press the grill mode and grill for 5 minutes until the mushrooms look little charred.