Baked Tandoori Gobhi | Gluten Free Appetisers
Tandoori Gobhi is a healthy, Gluten Free baked appetiser that can be served at parties or potluck. Tastes yum with a yogurt based herb chutney.
Equipment
- Pots and Pans
- Oven sub with Airfryer, with varied bake time.
- Colander
- Bowl
- Knife + Cutting Board
Ingredients
- 400 grams Cauliflower Broken into bite- sized florets
- 7 teaspoon Oil 5 teaspoon + 2 teaspoon for basting
Marination:
- 200 g Hung yoghurt use cashew curd for a vegan version
- 1 teaspoon Salt
- 3 tablespoon Roasted chickpea flour Besan
- 1 teaspoon Ginger garlic paste
- 1 teaspoon Kashmiri chilli powder
- 1 teaspoon chaat masala
- 1 teaspoon tandoori masala
- ½ teaspoon Chaat Masala
- 1 teaspoon Coriander powder
- 2 teaspoon kasuri methi crushed well
- 1 tablespoon Lemon 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.
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