Tandoori gobi starter is a much loved dish at home and we make it often , more so during the monsoons / brief winter weeks that’s in our city. Baking and not deep frying makes it even more appealing and guilt free. Today, as we explore monsoon/friendly snacks via the 203rd week #RimJhimBarse @FoodieMondayBloghop (suggested by Preethi), this is a dish that would be a hit at your potlucks.
I have served this with Dahiwali Hari Chutney – a no-cook 5 min easy-peasy dip (recipe here) – and the baked treat simply flew off the plate in no time. You could also bake in an air fryer or deep fry if you wish.
Similar baked savoury appetisers on the blog:
- Baked Tandoori Malai Broccoli
- Tandoori Aloo
- Baked Gobi Manchurian
- Idli Manchurian
- Paneer Manchurian
- Baked Cornflakes Chivda
- Baked Falafels
- Cajun Spiced Cheesy Aubergine PizzaCheesy Hasselback Potatoes,
- Baked Tandoori Veg Platter
- Baked Shammi Kebabs
- Baked Gobi Musallam
Let’s see how to make this –
GF baked tandoori gobhi (Baked GF Cauliflower appetiser, Indian style) – Can be vegan too !
Prep time – 15 Mins, marination time – 30-60 Mins, bake time – 18~22 mins per batch
What you need to bake Tandoori Gobhi:
400 grams Cauliflower (Broken into bit sized florets)
7 tsp Oil (5 tsp + 2 tsp for basting)
PIN FOR LATER
200 g Hung yoghurt (use cashew curd for a vegan version)
1 tsp Salt
3 Tbsp Roasted chickpea flour(Besan)
1 tsp Ginger garlic paste
1 tsp Kashmiri chilli powder
1 tsp chaat masala
1 tsp tandoori masala
1/2 tsp Chaat Masala
1 tsp Coriander powder – 1 tsp
2 tsp kasuri methi (crushed well)
1 tbsp Lemon Juice
Blanch the florets in turmeric-tinted salt water till tender. Drain completely and wipe the florets gently with a kitchen towel or tissues of all excess water.
In a bowl, whisk yoghurt well with salt and all the spices for the marination plus half the oil. Add the blanched florets and gently mix so the marination is covered on all florets. Cover tight and keep aside for 30-60 mins (refrigeration works best) . Without adding salt, you may marinate overnight too.
Preheat the oven to 190C. Line a baking tray with foil / parchment / silpat. Brush the remaining oil gently over the florets. Now place the individual florets without overlapping and bake for 18-21 mins, basting them and overturning them mid-way till they are crisp. Repeat for another batch if your tray is smaller.
Serve immediately / warm with green chutney or dahi wala chutney.