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Tandoori Mint & Watermelon Chaat

By Executive Chef Sumalya Sarkar

  1. 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.
  2. Add watermelon pieces. Marinate and refrigerate for 10-12 minutes.
  3. Skewer the watermelon pieces and cook in a tandoor for 2-3 minutes.
  4. Arrange watermelon on plate. Sprinkle with black salt, drizzle mint chutney and sweet tamarind chutney on top.
  5. Garnish with sev, chopped mint leaves and pomegranate seeds. Serve warm.

Ingredients

  • Watermelon, diced & de-seeded - 200 gms
  • Sweet tamarind chutney - 1/2 tsp
  • Mint chutney - 1 tsp
  • Sev - 1/2 tsp
  • Pomegranate - 8-10 seeds
  • Fresh mint leaves, chopped - For garnish
  • Black salt - a pinch
  • Salt - to taste
  • Hung yogurt - 1 tbsp
  • Green chilli, chopped & de-seeded - 1/2 tsp
  • Fresh ginger, chopped - 1/4 tsp
  • Cumin powder, roasted - 1/4 tsp
  • Fresh mint leaves, paste - 1 tsp
  • Dried mango powder - 1/4 tsp