Air fryer recipe · Starters
Fiery Gobi 65
South Indian style spiced cauliflower bursting with curry leaf and chilli heat.
- 26 minTotal time
- 200°CAir fryer
- 2Serves
- VegetarianDiet
Nutrition per serving
- 145kcal
- 7.1 gprotein
- 27.9 gcarbs
- 2.0 gfat
- 5.9 gfibre
Per serving, about 2 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cauliflower florets1 medium head
- Rice flour3 tbsp
- Red chilli powder1.5 tsp
- Ginger-garlic paste1 tbsp
- Curry leaves2 sprigs
- Yogurt3 tbsp
Method
Blanch the florets
Drop the florets into salted boiling water for two minutes, then drain well and pat thoroughly dry. This softens the core so the spice coating crisps evenly without leaving raw centres.
Build the marinade
Mix the yogurt, ginger-garlic paste, chilli powder, rice flour and salt into a thick clinging paste. Fold in a few torn curry leaves for that signature fragrance.
Marinate
Coat every floret generously and let them rest for at least fifteen minutes. The rice flour draws out surface moisture and guarantees a craggy, crunchy exterior.
Oil mist
Spritz or brush the marinated florets lightly with oil so the spices toast rather than burn. Scatter the remaining curry leaves over the top.
Air-fry crisp
Air-fry at 200C for 16 minutes, shaking the basket every five minutes and adding the curry leaves in the last 3 minutes so they fry crackly without scorching.
