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​Griddled Tandoori Kebabs with Chapattis and a Mint, Coriander and Tamarind Chutney

Griddled Tandoori Vegetable and Tofu Kebabs with Chapattis and a Mint, Coriander and Tamarind Chutney

Traditionally tandoori dishes are cooked in a tandoor oven, but our simple kebabs just need a bit of time to marinate before popping on the griddle. Tofu puffs are deep-fried tofu that you can buy ready-fried and frozen from Asian stores but alternatively cubes of firm tofu also work well.

Serve the kebabs with chapattis and a fresh green chutney made with mint, coriander and tamarind. A great dish for your summer barbecues!

Tandoori Vegetable Kebabs

Dietary: Vegan | Makes 4 long kebabs


  • 12 tofu puffs
  • 1/2 green pepper, cut into bite size pieces
  • 1/2 red pepper, cut into bite size pieces
  • 1 leek, cut into small discs
  • ½ head broccoli, cut into florets

Spiced Yoghurt

  • 1 tbsp sunflower oil
  • 4 garlic cloves, chopped
  • thumb of ginger root, peeled and chopped
  • 2 red chillies, deseeded and chopped
  • 2 tbsp tandoori spice mix
  • 1 tbsp gram flour
  • 1/2 lemon, juiced
  • 250g dairy or non-dairy yoghurt
  • Pinch of salt

Tandoori Spice Mix

  • 2 tsp coriander seeds
  • 2 tsp cumin seeds
  • 1/2 tsp cardamom seeds
  • 1 tsp turmeric
  • 2 tsp paprika
  • 1/2 tsp chilli powder
  • 1/2 tsp garam masala


  1. To make the tandoori spice mix, in a small frying pan dry-fry the coriander, cumin and cardamom seeds until they smell fragrant. Decant the roasted spices from the frying pan and grind them finely in a spice grinder or pestle and mortar. Mix in the ground turmeric, paprika, chilli powder and garam masala.
  2. To make the spiced yogurt fry the garlic, ginger and chillies in the sunflower oil for a minute until fragrant. Add the tandoori spice mix and fry for another minute. Remove from the heat, stir in the gram flour, lemon and yoghurt. Add salt to taste.
  3. Mix the tofu puffs into the spiced yoghurt.
  4. Mix well so that they are evenly coated. Leave to marinate for an hour.
  5. Lightly brush some of the spiced yoghurt over the vegetables.
  6. Thread the tofu puffs and vegetables onto metal kebab sticks and place onto a hot griddle pan and grill until black lines have appeared and the vegetables are tender.


Dietary: Vegan | Makes 12


300g chapatti flour or 50% wholewheat and 50% plain white flour

½ tsp salt

200ml water


  1. Mix the flour and salt together in a big mixing bowl and add the water. With your hands mix into a soft dough and knead for about 10 minutes. Cover and leave to settle for 30 minutes.
  2. Divide the dough into 12 balls and roll each one into an even round ball. Dust the dough balls with flour.
  3. Heat a griddle pan or heavy frying pan on a medium high heat.
  4. Flour the work surface and roll out a dough ball into a circle, about 15cm in diameter. Place it onto the hot pan and dry-fry for 45 seconds, flick over and cook on other side, pushing it down with a spatula which helps it to puff up.
  5. Put the cooked chapattis onto a plate and cover whilst you make the others.
  6. Rub the chapatti pan with some kitchen towel and then dry fry the next one.
  7. Serve the chapattis at once, they are much better fresh.

Mint, Coriander and Tamarind Chutney

Dietary: Vegan, Gluten free | Serves 4


  • 75g fresh mint leaves
  • 50g fresh coriander leaves
  • 2 small green chillies, deseeded and chopped
  • 1 tbsp tamarind paste
  • 1 tsp jaggery or soft brown sugar
  • 2 tbsp lime juice
  • 2 tbsp water
  • Pinch of salt


  1. Place all the ingredients together in a blender or food processor and blend to a smooth thick dip. Add more water if necessary. Taste for seasoning, you may need a little more tamarind paste, lime juice, salt or jaggery to taste.

Delicious food photography by Rob Wicks of Eat Pictures. Recipe also featured in the August issue of Vegetarian Living.

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