​Monsoon Special: 7 tandoori snacks to make at home​

There’s something irresistible about the smoky charm of tandoori snacks—the kind that makes your kitchen smell like a lively evening at a North Indian dhaba. The best part? You don’t need a clay tandoor to recreate the magic. Just a simple marinade, high heat, and a grill pan or oven will do the trick. These snacks are not only flavour-packed but also lighter on oil, rich in spices, and great for digestion.

Marinate button mushrooms in thick curd, mustard oil, garlic paste, red chilli powder, and a pinch of chaat masala. Let them sit for at least half an hour, then grill on a hot tawa or in the oven until slightly charred. Serve with lemon juice and green chutney for an earthy, protein-rich bite.

Cut paneer into cubes and coat in a mix of hung curd, turmeric, roasted besan, ginger-garlic paste, and kasuri methi. Add chunks of capsicum and onion, then skewer and roast until golden and crisp at the edges. It’s rich in protein and feels indulgent without being heavy.

Boil baby potatoes and marinate them in curd, garam masala, ajwain, and a dash of mustard oil. Roast them on high heat until they develop crispy edges and a smoky flavour. These spiced potatoes are comforting, filling, and perfect for monsoon evenings.

Soya chaap sticks soak up flavour beautifully. Marinate in spiced curd with garlic, black pepper, and lemon juice, then grill or bake until slightly crispy. High in plant protein, this one’s a meatless favourite that’s hearty and satisfying.

Blanch broccoli florets lightly, then coat with a marinade of curd, jeera, red chilli powder, and a squeeze of lemon. Roast until the tips start to brown and turn crispy. This is a clever way to enjoy more fibre while still getting bold tandoori flavour.

Toss chicken wings in a yogurt-based marinade with ginger-garlic paste, turmeric, and red chilli powder. Let them sit for an hour, then grill until golden and juicy. They’re rich in protein and satisfy all your spicy cravings without deep frying.