Wash mushrooms thoroughly.

Deseed capsicum and cut into squares.

Chop onions and pineapple into thin squares and keep aside.

In a wide mixing bowl, combine capsicum, onion, pineapple, and mushroom pieces.

Add gram flour, curd, salt, ginger garlic paste, turmeric powder, red chilli powder, tandoori masala powder, Kasuri methi, lemon juice, and a tsp of oil.

Mix well to ensure the tandoori masala paste coats all ingredients.

Cover and refrigerate for an hour to marinate.

After an hour, mix well again.

Insert marinated mushrooms, capsicum, pineapple, and onions alternately onto wooden skewers.

Heat a griddle and sprinkle some oil.

Place the skewers on the griddle and roast the tikka on medium flame, turning on all sides.

Add a little oil on top while turning.

Roast until the tikka turns golden on all sides.

Remove from the griddle and arrange on a serving plate.

Serve hot with a classic dip like Dhaniya Pudina Chutney or Pudina Dahi Chutney.