Batter fried cauliflower roasted in tandoor (Tandoori Phool)

Batter fried cauliflower roasted in tandoor (Tandoori Phool)

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Servings: 4
Calories: 167


  • 2 small flowers Cauliflower phoolgobhi, break into florets, washed, dried, each weighing about 28 oz
  • Salt to taste
  • 4 tsp Chaat masala
  • 2 Juice of lemons nimbu
  • 4 tbsp Gram flour besan
  • 2 tsp Red chilli powder
  • Vegetable oil for frying
  • 1 Cucumber khira, sliced
  • 2 Tomatoes cut into wedges


  • Marinate the florets in a mixture of salt, chaat masala, and lemon juice for 30 minutes.
  • Mix gram flour with 1/2 cup water into a smooth batter. Season with salt and red chilli powder.
  • Heat the oil in a frying pan; dip the florets in the batter and lower gently into the hot oil; fry on low heat. Remove. Once the florets are cool, cut into pieces.
  • Put on skewers and roast in a tandoor for 5 - 6 minutes till golden brown or roast in a preheated oven at 140°C / 275°F for 10 minutes. Baste with oil while roasting.
  • Remove from skewers and serve with cucumber and tomato wedges.
Calories: 167 kcal
Carbohydrates: 31 g
Protein: 11 g
Fat: 2g
Saturated Fat: 1 g
Sodium: 149 mg
Potassium: 1575 mg
Fiber: 12 g
Sugar: 12 g
Vitamin A: 867 IU
Vitamin C: 215 mg
Calcium: 115 mg
Iron: 3 mg
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