Tandoori Mint & Watermelon Chaat
By Executive Chef Sumalya Sarkar
- Mash the hung yogurt until smooth. Add chopped green chili, chopped ginger, roasted cumin powder, dry mango powder, fresh mint paste and salt to taste. Mix well.
- Add watermelon pieces. Marinate and refrigerate for 10-12 minutes.
- Skewer the watermelon pieces and cook in a tandoor for 2-3 minutes.
- Arrange watermelon on plate. Sprinkle with black salt, drizzle mint chutney and sweet tamarind chutney on top.
- Garnish with sev, chopped mint leaves and pomegranate seeds. Serve warm.