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Mushroom tikka


baby mushrooms around 7-8 (If you find them big you can cut into half)

1 yellow bell pepper(cut into squares)

1 green bell pepper/capsicum (cut into squares)

1 small onion (cut into squares)

1 tomato (cut into squares)

1-2 cherry tomatoes (optional)

For marination

1 ½ cup hung yoghurt

4-5 garlic cloves minced

1 tbsp ginger paste

½ tsp salt

1 tsp red chilly powder

2 tbsp gram flour (besan)

1 tsp garam masala

½ tsp cumin powder

1 tbsp lemon juice

¼ tsp turmeric powder

4-5 skewers ( I used bamboo skewers)


Mix all the ingredients for marination in a bowl. You can taste it a little to see the salt etc.

Now divide this marinate into two bowls. In one add mushrooms and cherry tomato if using and into other add rest of the veggies.

Refrigerate them for about 2 hours.

Dip the skewers in cold water.(keep in refrigerator itself. This is done so that skewers should not get burnt in oven)

Pre-heat oven at 350f.

Now start arranging them on skewer.

I used bake ware loaf pan for this. See image.

Put them into oven on 350f for 15 minutes and rotate them and again back to oven for around 15 minutes. (keep checking).

Mushroom tikka is ready to serve.

Sprinkle some chat masala and lemon juice before serving.

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