Air fryer recipe · Starters
Tandoori Broccoli Florets
Charred broccoli crowns wrapped in a tangy spiced yogurt cloak.
- 25 minTotal time
- 190°CAir fryer
- 3Serves
- VegetarianDiet
Nutrition per serving
- 130kcal
- 8.4 gprotein
- 12.2 gcarbs
- 6.3 gfat
- 3.6 gfibre
Per serving, about 3 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Broccoli florets300 g
- Hung curd1/2 cup
- Besan (roasted)2 tbsp
- Tandoori masala1.5 tsp
- Ginger-garlic paste1 tsp
- Mustard oil1 tbsp
Method
Blanch and dry
Drop the florets into salted boiling water for ninety seconds, then plunge into cold water to lock the green. Drain thoroughly and pat each piece bone-dry so the marinade can grip rather than slide off.
Build the marinade
Whisk the hung curd with roasted besan, tandoori masala, ginger-garlic paste and a pinch of salt until smooth and clingy. The roasted gram flour removes any raw smell and helps the coating set into a crust.
Coat and rest
Fold the florets through the marinade so every crevice is filled, then drizzle the mustard oil over the top. Let them rest for fifteen minutes so the spice soaks into the stalks.
Preheat and arrange
Preheat the basket and lay the florets stem-side down in a single layer with space between them. Crowding traps steam and you lose the smoky char you are after.
Air-fry to char
Air-fry at 190C for 14 minutes, shaking the basket once at the halfway mark. Pull them when the edges blacken and the yogurt crust looks dry and blistered.
