Millennium Post



Jhinga 800 gm

Raw mango 100 gm

Green chilli 08 nos

Black salt 10 gm

Yellow chilli 10 gm

Mustard oil 25 ml

Turmeric 15 gm

Hung curd 50 gm

Ginger 10 gm

Garlic 15 gm

Chaat masala 10 gm

Lemon 02 nos

Mango Alphonso 80 gm


Wash and clean the Jhinga; put in a strainer to dry. In a mixing bowl, add lemon juice, ginger, garlic, turmeric, yellow chilli powder, black salt, raw mango paste and then marinate the Jhinga with this mixture and keep aside for 20 minutes. Mix the hung curd, salt, garam masala, turmeric and mustard oil, in a mixing bowl and marinate the Jhinga in this for at most two hours. Skewer the Jhinga and cook in a tandoor until well done. Sprinkle with chaat masala, fresh coriander and lemon juice, along with mango wedge Serve hot.

(Courtesy: Chef Parihar Veer Pratap Singh, The Leela Ambience Convention Hotel, Delhi)

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