Air Fryer Crispy Gobi 65

Ingredients

• 1 small cauliflower, cut into florets
• 3 tbsp cornflour or flour
• 1½ tsp red chilli powder
• 1 tsp ginger-garlic paste (optional)
• 2 tbsp yogurt (optional)
• 2 tbsp besan (optional)
• A handful of curry leaves (optional)
• A squeeze of lemon (optional)
• Salt, 1 tbsp oil

Steps

1. Bring a pot of salted water to the boil and blanch the cauliflower florets for 2 minutes.
2. Drain the florets and pat them thoroughly dry — any clinging water will dilute the coating and stop it crisping.
3. Coat the florets with the yogurt, ginger-garlic paste, red chilli powder and salt.
4. Toss in the besan and cornflour or flour until every floret is covered and slightly tacky to the touch.
5. Preheat the air fryer to 200°C and spray the coated florets lightly with oil.
6. Arrange them in a single layer in the basket.
7. Air fry for 7 minutes.
8. Shake the basket to turn the florets.
9. Air fry for another 6 minutes, until the coating is deep red-brown and crisp at the edges.
10. Scatter the curry leaves into the basket and air fry for a final 2 minutes so they crisp rather than wilt.
11. Squeeze lemon over the gobi just before serving.

Tip: Dry florets = crisp coating. Pat them well after blanching.

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Nutrition (per serving)

Estimated from standard ingredient data — actual values vary by brand and exact quantities used.

Serving & Storage