Broccoli tandoor was one of the first time tried hit recipe, before talking/writing about the recipe let me tell you why vegan. I am vegan but I am not vegan, no don’t be confused, I am a pure vegetarian, I also don’t like milk items like milk, curd etc etc, I still like cheese that too only few types not all, I am very choosy, also I eat cheese very rarely like maybe once in two or three months, but yeah I do eat once in a while. So when I was checking vegan recipes for tandoori, everywhere there was coconut, cashew, badam curd to be added instead of curd, but I dint have the time and patience to make curd and wait until it set sigh, so I modified accordingly and then came this easy tasty recipe. So let’s start to make Broccoli tandoori.
What you will need
1head of Broccoli
1/4th cup Besan flour
¼ Th cup Cashew paste (just grind the cashew with little water)
1 tbsp Ginger garlic paste
2 tsp of crushed kasuri methi (dried fenugreek leaves)
2 tsp chilli powder
1 tsp salt
1 tsp chat masala
1 tsp garam masala
1 tsp Lemon juice
1 tbsp oil
How to make
First separate the Broccoli florets and boil it for 2 minutes, drain it and keep it aside.
In another bowl add remaining ingredients and mix well, the consistency should be of dosa batter. Then coat the marinade with the broccoli florets, let it coast well then let it sit for 5 to 6 hours or atleast 1 hour.
After few hours of marination, spread it on a baking sheet and bake in the preheated oven at 200 degrees for 20 to 25 minutes, check in between once so that it does not overcook.
If you don’t have cashews, you can make badam paste or coconut thick milk. I prefer cashew.
You use the same recipe and add capsicum, cauliflower, potato etc