Weekend Special: 5 Veggie Tandoori Snacks That Will Touch Your Heart

Veggie Tandoori Snacks Recipe

Veggie Tandoori Snacks Recipe -: Love tandoori appetizers? Then you should read this article. We have some traditional vegetarian tandoori dishes that will make you salivate. Look at this.

Veggie Tandoori Snacks Recipe – Here Are 5 Veg Tandoori Snacks For You:

Veggie Tandoori Snacks Recipe

Tandoori Gobhi Recipe

About Tandoori Gobhi Recipe: This beloved Indian vegetable, Gobhi, may be prepared in a variety of intriguing ways in addition to the traditional curry. Gobhi may be used in place of paneer or mushrooms to create your favorite Tandoori snack using the same cooking technique. It may also be offered as a starter at other events like dinner parties.

Ingredients of Tandoori Gobhi

  • For Tandoori Masala:
  • 5 Ccoves
  • 1/2 sticks cinnamon
  • 1/2 tsp cardamom seeds
  • 1 tsp cumin seeds
  • 1/8 tsp nutmeg powder
  • 1/2 tsp dry ginger powder
  • 1 tsp coriander powder
  • 1/2 tsp methi seeds
  • 1/2 tsp ajwain
  • For marinating paste:
  • 1 tsp ginger paste
  • 1 tsp garlic paste
  • 1/2 cup curd
  • 2 tbsp dry roasted besan
  • 1 tsp oil
  • 1/2 tsp red chilli powder
  • 1/2 tsp black pepper powder
  • 1 tsp salt
  • 2 tbsp ground masala
  • 500 gms gobhi


Prepare tandoori masala:

  1. To make a masala, first grind the following ingredients: cloves, cinnamon, cardamom seeds, cumin seeds, nutmeg powder, dried ginger powder, coriander powder, methi seeds, and ajwain.

Prepare marinating paste:

  1. Ginger and garlic paste, curd, dry-roasted besan, oil, red chilli powder, black pepper powder, and salt should all be combined in a dish. Thoroughly whisk.
  2. Whisk thoroughly after adding the tandoori masala to the paste.
  3. In the bowl, add the gobhi, and completely cover it with the mixture.
  4. For 15 minutes, marinate.
  5. Grill it at 220 degrees C for 20 to 25 minutes after marinating.
  6. Tandoori gobhi should be served hot with green chutney.

Tandoori Aloo Recipe

A great vegetarian alternative to chicken tikka is tandoori aloo tikka, a dish from North India. Combine it with butter or garlic naan or any other bread of your choosing. Serve with onion rings and mint chutney.

Ingredients of Tandoori Aloo Tikka

  • 250 Gram Boiled baby potatoes
  • 1/2 cup Hung Curd
  • 3 tbsp Cream
  • 1 tbsp Gram flour
  • 2 tsp Ginger Garlic Paste
  • 1/2 tsp Carom Seeds
  • 2 tsp Kashmiri Mirch
  • 1/2 tsp Garam Masala
  • 1 tsp Chat Masala
  • 1/2 tsp Turmeric Powder
  • to taste Salt
  • 3 tbsp Oil


1. After thoroughly rinsing the tiny potatoes, partially boil them.

2. Place aside and let them warm. It then peels them.

3. To prepare the marinade, place the hanging curd in a container and mix it with all the spices. They should be well blended.

4. Add the cream and besan now. Remix thoroughly.

5. Include the potatoes in the marinated curd. Mix thoroughly. For at least two hours, cover and let the food marinade.

6. After the oven has been warmed to 250 degrees Celsius, put the tray in there for 10 to 15 minutes.

7. Grill the aloo tikka till the potatoes are brown at the same temperature of 250 degrees Celsius.

8. Fill a Katori with coal, lay it in the middle of the dish, and then cover the pan for one to two minutes.

9. Serve it with onion rings and mint chutney.

Tandoori Mushroom Recipe

The recipe for Stuffed Tandoori Mushrooms (Bharwan Mushrooms): This recipe for a tasty snack is great. You may serve this delicious snack at dinner parties with relatives or at your residence.

Ingredients of Stuffed Tandoori Mushroom (Bharwan Mushroom )

  • 150 gms mushroom
  • 10 ml lemon
  • 20 gram red chilli paste
  • 5 gram ginger
  • 5 gram Garlic
  • 2 gram cumin seeds powder
  • 2 gram turmeric powder 2 gm
  • 20 ml mustard oil
  • 30 ml hung curd
  • 2 gram coriander powder
  • 50 gram onion
  • to taste salt


1. Dust the mushrooms with flour, wash them to remove all the dirt, and separate the stems. Mushroom stems should be added and cooked till light brown.

2. Mushroom stems, onions, ginger, and garlic were chopped to a very fine texture.

3. Heat the oil in a skillet, then add the cumin (jeera), ginger, garlic, and onion, and sauté until the mixture turns a light pinkish color.

4. After finishing, add salt to taste along with the powders of turmeric, cumin, and coriander. Turn off the flame.

5. To prepare tandoori marination, combine curd, lemon, red chili paste, mustard oil, and salt in a basin.

6. Now insert this filling into the mushrooms’ vacant spaces. To prevent the filling mixture from escaping, gently cover all of the mushrooms with tandoori marinade.

7. Preheat your tandoor, skewer a mushroom, and bake it in the tandoor. Now that everyone lacks a tandoor, they may store mushrooms in a baking pan and bake them under the grill or for approximately 15-20 minutes at 180 C in a convection oven.

Tandoori Momos Recipe

About Tandoori Momos Recipe: These mouthwatering tandoori momos are baked to a perfect crisp after being tantalizingly steamed and seasoned with a punch of Indian spices and a crunchy veggie filling.

Ingredients of Tandoori Momos

  • For outer layer:
  • 1 cup refined flour
  • 1/4 tsp salt
  • 1 tsp oil
  • 1/2 cup water
  • For filling:
  • 1 tsp oil
  • 1 garlic clove, finely chopped
  • 1 large onion, finely chopped
  • 1 cup cabbage, grated
  • 1 cup carrot, grated
  • 1/2 tsp salt
  • 1/2 tbsp coriander, chopped
  • 1 1/2 tsp black pepper powder
  • Marination:
  • 1/2 cup curd
  • 1 tsp ginger-garlic paste
  • 1 tsp black pepper powder
  • 1 tsp red chilli powder
  • 1 tsp coriander powder
  • 1 tsp cumin powder
  • 1 tsp chaat masala
  • 1 1/2 tbsp besan
  • to taste salt


Prepare covering:

  1. Refined flour, salt, and oil should be combined thoroughly in a large mixing basin. Then, add water and knead a nice dough. Give it 20 minutes to relax.

Prepare stuffing:

1. Add a garlic clove and some onions to a skillet of hot oil. When it becomes translucent, saute thoroughly.

2. Now include the carrot, cabbage, salt, and black pepper. Mix thoroughly, then simmer until soft under a cover.

3. After around 20 minutes, roll out little balls from the prepared momos dough.

4. Spoon around a spoonful of filling into the centre of the dough.

5. Pull the dough together with your fingers, pleat one side to the other, and seal with your fingers. For each of the dumplings, repeat this procedure.

6. Once the steamer is hot, add the momos, spacing them apart. Allow it to steam for ten minutes at most.

7. Create the tandoori marinade

8. Combine the curd and the remaining marinade ingredients in a big basin.

9. Be sure to thoroughly blend all the spices.

10. After the momos have been steaming, add them to the marinade and let them sit for an hour.

11. Now, preheat the oven for 10 minutes at 200°C. Put parchment paper on the baking sheet and set it aside.

12. Set the momos that have been marinated in the baking dish.

13. Bake them for 10 minutes, or until they are blackened. Serve chaat masala-topped tandoori momos with a sweet and sour dip.

Tandoori Chaat Recipe

About Tandoori Chaat dish: This tandoori chaat dish is tangy, delicious, fast, and uncomplicated.

Ingredients of Tandoori Chaat

  • 20 gms anardana
  • 4 gram deghi mirch
  • 1 gram black salt
  • 1 gram salt
  • 20 ml white vinegar
  • 5 ml apple cider vinegar
  • 5 ml mart vinegar
  • 3 gms rose petal powder
  • 20 gms sugar
  • 8 ml mustard oil
  • 2 pcs apple
  • 2 pcs pineapple
  • 2 pcs sweet potato
  • 2 pcs red/yellow bell pepper
  • 2 pcs paneer


1. Boil until al dente (cooked but firm and not mushy) in salted water. Cool and drain.

2. Skewer the following ingredients: sweet potato, paneer, pineapple, red pepper, and yellow bell pepper. Repetition should be done in manageable quantities. Keep the dressing aside.

3. Roast for 3 minutes in a moderately hot tandoor, on a charcoal grill, or in a prepared oven. Take out and set aside.

4. Divide the paneer, fruits, and veggies into equal portions on each of the 2 individual dishes. Pour the reserved dressing over the top just before serving.

Try these dishes out and let us know in the comments how you enjoyed them.

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