Ingredients:

• 6-8 – Cauliflower spears (blanch for a few seconds and cut into chunks)
• 1/2 – Cabbage (small)
• 1 – red Capsicum
• 1 – green Capsicum
• 2 – large Onions (cut into wedges)
• 3 – Pineapple slices (cut into wedges)
• few Mushrooms
• few baby Corn
• 1 tsp – Ginger paste
• 1 tsp – Garlic paste
• Salt and chilli powder to taste
• 2-3 tbsp – besan
• 2-3 tbsp – thick Yoghurt
• 3 tbsp – cooking oil
• 1 tbsp – Worcestershire sauce
• chaat masala

Method:

1. Mix garlic paste, salt, chilli powder, cooking oil, Worcestershire sauce in a bowl.
2. Pour the mixture on vegetables.
3. Add besan and yogurt to them.
4. Arrange the vegetables on greased skewers and brush with oil.
5. Barbeque on charcoal fire or keep the skewers on the wire rack.
6. Keep a baking tray underneath to collect the juices.
7. Grill the vegetables under a hot grill and sprinkle with chaat masala.