1teaspoonsaltor to taste as chaat masala already has it.
Instructions
Roast besan until aromatic and light brown, keep aside.
Cut peppers and onions into approx. 1” – 1.5” cubes
Warm up mustard oil until hot and switch off the flame.
Let it cool down.
For marination
Add everything called for the marinade in a big bowl.
Add in the oil and whisk everything well.
Taste the marinade. It should be concentrated and a bit high on spices and salt as it will balance out once it gets coated.
Now add in the cubed peppers, onions, and prepared paniyarams.
Mix everything well with your hands or a spoon. Make sure everything is coated well with the mixture.
Let the marinade sit covered in the fridge for at least 2 hours or up to 2 days for the flavors to medel.
Time to cook.
If you are using wooden skewers, you will have to soak them completely submerged in water in a pan before baking at least 1 hour. This will reduce any burning of the skewers.
I like to use metal ones. No soaking is needed for them.
Preheat the oven to 480 degrees F.
Place a foil on a baking tray and grease it with oil.
Now arrange the paniyaram and veggies on the skewers by alternating them.
You can do 2 onion petals, followed by 2 peppers, and then one piece of paniyaram.
Arrange all the skewers. Brush them with some melted butter or oil so that they remain moist even after baking.
Bake them on the pan for about 4 minutes and then turn once.
Bake again for 4-5 minutes.
Now switch on the broil to high i.e. the upper heating element of the oven.
Place the tikka-filled tray on the topmost rack to get them a bit charred exactly like the tandoor one.
Let it cook for 1-2 minutes. Please keep an eye as they will start getting crisp around the 45-second mark in small ovens.
No need to turn it, you may do it if you want it charred on all sides.
Once you are happy with how they look, carefully pull the tray out.
The skewers will be very hot, so use a kitchen cloth to hold the end of the skewers.
Next, gently slide the tikkas onto a plate by sliding it with a knife.
Taste one, and if you feel it needs more salt or lemon then now is the time to sprinkle some on the top and serve immediately.
Serve it with this yogurt cilantro chutney on the side.
Notes
Closest possible substitutes
Swap the masalas called for marination with 2-3 tablespoons of readymade tandoori masala. Adjust salt and lemon to taste.
Substitute green bell peppers with any other color you want.
Swap mustard oil for cooking oil of choice.
Expert tips to consider
Marinate the paniyaram at least for 2 hours for it to soak the masalas.
Use thick yogurt for best results.
Do not bake the skewers for more than 10 minutes. Longer baking can turn them dry, and chewy.
Keep an eye on the tray while broiling as it can burn quickly.
Make it vegan.Simply swap the dairy yogurt with soy or coconut yogurt.