Course Appetizer, Baked Snack, Snack, Tea Time Snack
Cuisine Indian
Servings 4servings
Equipment
Pots and Pans
Oven sub with Airfryer, with varied bake time.
Colander
Bowl
Knife + Cutting Board
Ingredients
400gramsCauliflowerBroken into bite- sized florets
7tspOil5 tsp + 2 tsp for basting
Marination:
200gHung yoghurtuse cashew curd for a vegan version
1tspSalt
3TbspRoasted chickpea flourBesan
1tspGinger garlic paste
1tspKashmiri chilli powder
1tspchaat masala
1tsptandoori masala
1/2tspChaat Masala
1tspCoriander powder
2tspkasuri methicrushed well
1tbspLemon Juice
Instructions
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.
If you prefer, add the Kashmiri lal mirch powder or Tandoori food colour. I didn't add any to the marination
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.
Keyword easy party snack, Gobhi Tikka, party appetiser, Party food, Party Ideas, Tandoori Gobi