Air Fryer Tandoori Gobi or Cauliflower Tikka Bites is a great snack or appetizer. Especially for game day or the upcoming Labor day if you are entertaining guests.
This is an excellent North Indian dish which is healthy, and so quick with the air fryer. Just 18 mins in the air fryer to get the perfect crunch.
When the meat eaters enjoy Tandoori Chicken, the vegetarians and vegans can enjoy this crispy Tandoori Gobi. It is typically enjoyed with green chutney. Use soy yogurt to make this recipe vegan.
I made this once when some friends had come over and it was a super hit. One of my friend was so excited with the taste and convenience of the air fryer, that he ordered it the very next day.
How to make Tandoori Gobi in the Air Fryer?
- I used gram flour. Also called as chickpea flour or besan. If you don’t have access to it, try with all-purpose flour or rice flour. I tried and they were great and crispier. It is just a tad bit healthier with gram flour.
- If you don’t have all the spices mentioned, vary with the spices you have at hand. Also, adjust spice level to your taste.
- Another great thing about this Tandoori Gobi is that you can prep the marinade with the cauliflower florets and refrigerate the day before. Perfect for entertaining!
The below pictures show how it looked at 10 minutes and at 18 minutes.
Air Fryer Tandoori Gobi / Cauliflower Tikka Bites
Ingredients
- 1 head Cauliflower (Gobi)
- 1/2 cup Greek Yogurt or thick yogurt
- 1 tablespoon Gram flour (Besan)
- 1 tablespoon Ginger Garlic paste
- 1 teaspoon Salt
- 1 teaspoon Garam Masala
- 1/2 teaspoon Cayenne or Red Chili powder
- 1/4 teaspoon Ground Turmeric (Haldi powder)
- 1 teaspoon Chaat Masala
- 1 tablespoon Dried Fenugreek leaves (Kasoori Methi) (optional)
- 1 teaspoon Ground Cumin (Jeera powder) (optional)
- 1/2 teaspoon Carom seeds (Ajwain) (optional)
- Oil for brushing
Instructions
- Cut cauliflower into equal size florets. Wash under running water and pat dry.
- In a large bowl, mix all the ingredients except cauliflower to get a smooth paste like consistency.
- Add the cauliflower florets and mix well so they get coated with the marinade.
- Add the cauliflower florets to the air fryer basket. Brush with oil and bake at 360°F (or 180℃) for 18 mins. Shake in between at 10 minutes. You might have to use a fork. (Note: Check after 16 minutes and adjust cooking time as needed)
- When done, remove to a serving bowl and sprinkle juice of a lemon.
- Tandoori Gobi is ready. Enjoy with chutney.
Notes
- This is medium spicy. To reduce the spice level, exclude cayenne and/or reduce quantity of garam masala.
- If you don't have gram flour, you can substitute with all-purpose flour.
- Skip the oil if you want to make this oil free. Tandoori Gobi will still taste great.
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
I still have to try this but recipe seems great.
Please let me know how would it taste if I would eat it after 5-6 hours as I want to pack and take it to office.
Hi Namrata – I think it will still be great. I hope you have an option to heat your lunch at work 🙂
Hello mam
Nice recipe
I tried this , everything was fine other than the pieces were sticking to the utensil
Any trick
With oil it’s healthy ness will be lost
Hi Vineeta – Glad you liked the cauliflower. You can try to just brush the bottom of the air fryer basket with oil, so you are not adding too much oil, but making sure it does not stick to the pan.
Use parchment paper in your basket, nothing will stick
Hey Mama – yes, using parchment paper is a great option too. I have also been using the Philips air fryer grill pan which is great for such recipes.
Two questions:
1. How do you convert this recipe for use in a conventional or toaster oven
2. Do you have a recipe or help modify this to use broccoli instead of cauliflower please ?
Thx much
SS
This was SO GOOD!! I didn’t have chaat, fenugreek or carom, but with everything else, it was so delicious. I think my cauliflower was on the small side so I added some potato pieces too to use up the rest of the marinade. I cooked it all in 2 batches and gobbled it all up with a variation on your mint cilantro chutney. (I didn’t have any mint, so it was really just a cilantro chutney and is delish!)
Hey Craige – So glad to hear you enjoyed the Cauliflower Tikka Bites. Thanks so much for the shoutout on instagram too!