| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Indian |
The, Green, Gourmet |
1 |
servings |
INGREDIENTS
| 3 |
pk |
Tofu |
|
|
Juice 2 lemons |
|
|
Salt and pepper |
| 1 |
|
Red onion |
| 2 |
tb |
Chopped coriander |
| 1 |
sm |
Cucumber; peeled |
| 4 |
|
Pitta breads |
| 1 |
|
Tub natural yoghurt |
|
|
Groundnut oil for frying |
| 1 |
tb |
Coriander seeds |
| 1 |
tb |
Cumin seeds |
| 1 |
tb |
Paprika |
| 2 |
|
Red chillies |
| 1 |
sm |
Piec ginger |
| 3 |
tb |
Yoghurt |
| 2 |
tb |
Turmeric |
| 1 |
tb |
Garam masala |
INSTRUCTIONS
SPICES
Blitz all the spices together until finely ground in a coffee grinder. Stir
in 3 tablespoons of yoghurt.
Cut the tofu into squares 2"x2", coat with lemon juice and sprinkle with
salt. Marinate in the spice mix for at least one hour. Skewer them on to
bamboo skewers and set aside.
Finely slice the red onion and cucumber and mix together with the
coriander. Season with salt and pepper. Heat a grill pan and grill the
pittas on both sides. Keep warm.
Fry the tofu skewers in a little groundnut oil until brown on all sides.
To serve, slice open the pittas, fill with some of the red onion mix, top
with a tofu skewer and serve with natural yoghurt.
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