In a bowl take hung curd. Add chickpea flour, red chili powder (if using), kasuri methi, garam masala, coriander powder, turmeric powder, salt and 1 tablespoon oil to it. Whisk well to make a lump free marinade.

Add the mushrooms, bell pepper and onion dices to it. Squeeze out 1/2 lemon to it.

Mix everything very well such that each mushroom and vegetable pieces get coated with the marinade. Cover the bowl and refrigerate it for at least 1-2 hours. If time permits, keep it overnight.

Now take 3-4 satay sticks. Skewer the marinated mushroom, bell peppers and onions alternatively on each stick. (You can skip this step and simply place each piece on a greased heated skillet and roast from all sides until golden brown).

Heat a skillet over medium flame. Grease it with oil. Now place the skewered sticks on it and roast on medium flame. Keep rotating the stick so that the tikka is cooked well from all sides. Sprinkle remaining 1 tablespoon oil while doing so.

Serve the delicious and healthy Mushroom Tikka with some salad and dip of your choice.

Recipe Notes:

Mushrooms are marinated and kept overnight so that the yogurt and spices infuse well in the mushrooms making it all the more flavorful.

Use small size button mushrooms for this recipe as they cook fast.

You can use paneer pieces, baby corn or broccoli also along with mushrooms in this recipe.

The left over marinade can be used in making any gravy dish.