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Tandoori tofu tikka with Mombasa chilli mango
Fruit and vegetables
4
garlic
cloves, crushed
2 tsp crushed fresh root
ginger
2 tsp dried
fenugreek
leaves, ground or rubbed between your palms
1 large
red onion
, quartered and separated into petals
1 large green
pepper
, cut into 3.5cm/1½in pieces
1 large, firm
mango
(ideally with green skin), flesh cut into long wedges about 1.5cm/¾in thick (the wedges will be different shapes as it is cut closer to the stone)
200g/7oz shop-bought
tomato
salsa, to serve (optional)
Cooking ingredients
2 tbsp
gram flour
½ tsp ground
turmeric
2 tsp
smoked paprika
4 green
cardamom
pods, seeds finely ground
2 tsp
salt
50ml/2fl oz
vegetable oil
½ tsp Kashmiri
chilli powder
¼ tsp
salt
Dairy, eggs and chilled
450g/1lb firm
tofu
, drained and rinsed
150g/5½oz plain Greek-style
yoghurt
Other
1 tbsp tandoori masala powder
4 soft
flatbreads
, warmed, to serve (optional)
Back to recipe
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