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Tandoori Gobi Tikka/Baked Cauliflower Bites

Sep-01-2017
Vanitha Bhat
120 minutes
Prep Time
30 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Tandoori Gobi Tikka/Baked Cauliflower Bites RECIPE

Scrumptious, spicy bites of cauliflower/gobi, baked in a hot oven for a homemade vegetarian tandoori treat!!!

Recipe Tags

  • Infant Recipes
  • Veg
  • Easy
  • Mughlai
  • Roasting
  • Appetizers
  • Healthy

Ingredients Serving: 4

  1. 2 cups of cauliflower florets
  2. For marination:
  3. ½ cup thick yogurt
  4. 3 tablespoons besan/chickpea flour
  5. 2 to 3 tablespoons rice flour
  6. 2 teaspoons Kashmiri chili powder
  7. ½ teaspoon red chili powder
  8. 1 teaspoon chaat masala
  9. 1 teaspoon garam masala powder
  10. ½ teaspoon turmeric powder
  11. 1 teaspoon grated fresh ginger
  12. 1 teaspoon grated fresh garlic
  13. 2 tablespoons kasoori methi/dried fenugreek leaves, crushed
  14. Salt to taste
  15. Oil for basting
  16. For Garnishing:
  17. Lemon wedges
  18. Cilantro/coriander leaves and Onion Rings
  19. Serve with:
  20. green chutney
  21. Tomato Sauce
  22. mayonnaise

Instructions

  1. Cut cauliflower into even sized florets (for even baking), wash well and keep aside. Prepare the marination: In a small saucepan, roast the besan/chickpea flour on medium low flame for about 2 to 3 minutes; take care not to burn.
  2. In a large mixing bowl, add all the marination ingredients; yogurt, besan, rice flour, chili powder, garam masala powder, chaat masala powder, turmeric powder, kasoori methi, ginger and garlic along with salt to taste. Mix well.
  3. Taste and see if you need additional salt or chaat masala (you can even add lemon juice at this stage) for a balanced flavor.
  4. Add the cauliflower florets to the yogurt-spice mixture. Gently stir well till each floret is coated well. If you feel cauliflower is too dry, add some additional yogurt or water and if it is too wet, feel free to add besan or rice flour.
  5. Once the marination has well coated the cauliflower florets, cover the bowl with cling wrap and refrigerate for a minimum of 2 to 3 hours or even overnight (for best results).
  6. Preheat oven to 220 degrees centigrade or 425 degrees Fahrenheit. Lightly grease a large baking tray (to hold the foil in place) and line with aluminum foil (for easier clean up!!) and grease the foil well.
  7. Spread the marinated cauliflower florets in a single layer over the foil evenly. Brush the tops of the florets with oil (optional), but it gives a good color and crunch.
  8. Bake for about 25 to 35 minutes (different for each oven, so check intermittently) till the cauliflower is cooked and starts to brown around the edges, turning once in between.
  9. Garnish with coriander leaves and serve with your favorite dip!

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Ashima Singh
Sep-04-2017
Ashima Singh   Sep-04-2017

Mouthwatering!

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