Tandoori Gobi is a delicious, gluten-free, vegetarian tikka recipe. It is one of the best ways to stuff yourself with the goodness of cauliflower without indulging in too many calories. Be sure to watch the video!
I love cauliflower. It is a versatile vegetable that can be turned into anything fulfilling and tasty.
You can call these cauliflower bites gobi tikka, cauliflower skewers, or tandoori gobi. Whatever the name, Tandoori Gobi Tikka is a lip-smacking, healthy snack.
Tikka means ‘bits’ or bite-size pieces. Hence, the dish got its name – gobi (cauliflower) tikka.
This veg tikka, like my paneer tikka is utterly simple to make, requires minimal preparation, is meal prep friendly, and is a crowd-pulling BBQ snack.
Meal Prep For Tandoori Gobi
Gobi Tikka is a meal-prep-friendly recipe. Follow these steps:
Clean and cut cauliflower into bite-size florets. Store it in a ziplock bag in the refrigerator at the beginning of the week.
Prepare the marinade for the tikka. Add cauliflower florets. Make sure each piece of cauliflower is coated well with the marinade. Transfer marinated cauliflower to an airtight container. Store in the refrigerator for 1 – 2 days.
Bring out the marinated cauliflower from the fridge and grill before serving.
How To Cook – 3 Ways
Pan Method: Heat a grill pan over medium flame. Grease it with a teaspoon of mustard oil. Arrange the marinated cauliflower florets in the preheated grill pan. Cook them evenly from both sides till they are crisp and charred marks appear. This usually takes 5 – 10 minutes.
Oven Method: Preheat the oven to 180 degrees Celsius. Grease the baking sheet with a teaspoon of oil. Arrange the gobi tikka on the greased tray. Bake for 20 – 25 minutes or till they turn brown and crisp. Turn halfway through cooking time.
Air Fryer Method: Arrange marinated cauliflower in the basket or tray of an air fryer. Spray cooking oil over the marinated florets. Cook at 180-degree celsius for 20 minutes till crisp from both sides. You can use instant pot Crispy Lid as well for the purpose.
Watch Gobi Tikka Video
Serving Suggestions
The best way to serve tandoori gobi tikka is with refreshing green chutney , sliced onion, and extra lemon wedges. You can serve this veg tikka with any other dipping sauce.
The best way to reheat the leftover gobi tikka is in the air fryer or an electric BBQ for 5 minutes. It turns into crispy goodness.
More Cauliflower Recipes
Gobi Paratha
Gobi Manchurian
Cauliflower Curry
Gobi Soya Keema
Gobi Gajar Ka Achaar
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 2 Cup cauliflower flortes (fresh or frozen)
- ▢ 6 Cup water
Ingredients for the Marinade
- ▢ 1 Cup curd or yogurt (dahi)
- ▢ 1 teaspoon ginger & garlic paste
- ▢ ½ teaspoon roasted cumin powder (jeera powder)
- ▢ 1 teaspoon Kashmiri red chilli powder
- ▢ 1 teaspoon dry mango powder (amchur)
- ▢ 1 teaspoon Tandoori Masala (optional)
- ▢ 1 tablespoon Kasuri Methi (dry fenugreek leaves)
- ▢ ½ teaspoon Garam Masala ( see recipe )
- ▢ 2 tablespoon mustard oil
- ▢ Salt to taste
Instructions
- Clean, wash and cut the cauliflower into bite size florets. Not very small.
- Boil water in a deep sauepan with a teaspoon or two of salt. Add the cauliflower florets in the boiling water and cook for 3 – 5 minutes (just enough to blanch them). Turn off the heat.
- Drain the water and transfer the florets to a metal colander. Allow them to cool and pat dry with a kitche towel or let sit in the colander for 15 – 20 minutes
- In a bowl combine all the ingredients for the marinade. Whisk nicely to form a smooth, lump-free marinade.
- Add the cauliflower florets into the marinade. Mix nicely to coat each piece evenly with the marinade.
- Marinade the cauliflower florets for minimum 1 hour and maximum overnight.
- Now to cook the cauliflower florets you can use a grill pan or oven.
- You can bake it as well. Preheat oven at 180 degrees Celsius. Grease a baking tray with a teaspoon of oil. Arrange the gobi tikka on the greased tray. Bake for 20 – 25 minutes or till they turn brown and crisp.
- For cooking on a grill pan, heat the pan over medium-high flame. Brush it with mustard oil. Arrange tikka skewers on the hot pan. Cook till crisp and charred. Keep turning the skewers at regular intervals for even cooking.
- Serve Tandoori Gobi Tikka with Green Chutney .
Recipe Notes:
Nutrition
We follow a strict NO SPAM Policy
Tandoori Gobi Tikka Recipe
Equipment
- Grill Pan
- Mixing Bowl
Ingredients
- 2 Cup cauliflower flortes (fresh or frozen)
- 6 Cup water
Ingredients for the Marinade
- 1 Cup curd or yogurt (dahi)
- 1 teaspoon ginger & garlic paste
- ½ teaspoon roasted cumin powder (jeera powder)
- 1 teaspoon Kashmiri red chilli powder
- 1 teaspoon dry mango powder (amchur)
- 1 teaspoon Tandoori Masala (optional)
- 1 tablespoon Kasuri Methi (dry fenugreek leaves)
- ½ teaspoon Garam Masala ( see recipe )
- 2 tablespoon mustard oil
- Salt to taste
Instructions
- Clean, wash and cut the cauliflower into bite size florets. Not very small.
- Boil water in a deep sauepan with a teaspoon or two of salt. Add the cauliflower florets in the boiling water and cook for 3 - 5 minutes (just enough to blanch them). Turn off the heat.
- Drain the water and transfer the florets to a metal colander. Allow them to cool and pat dry with a kitche towel or let sit in the colander for 15 - 20 minutes
- In a bowl combine all the ingredients for the marinade. Whisk nicely to form a smooth, lump-free marinade.
- Add the cauliflower florets into the marinade. Mix nicely to coat each piece evenly with the marinade.
- Marinade the cauliflower florets for minimum 1 hour and maximum overnight.
- Now to cook the cauliflower florets you can use a grill pan or oven.
- You can bake it as well. Preheat oven at 180 degrees Celsius. Grease a baking tray with a teaspoon of oil. Arrange the gobi tikka on the greased tray. Bake for 20 - 25 minutes or till they turn brown and crisp.
- For cooking on a grill pan, heat the pan over medium-high flame. Brush it with mustard oil. Arrange tikka skewers on the hot pan. Cook till crisp and charred. Keep turning the skewers at regular intervals for even cooking.
- Serve Tandoori Gobi Tikka with Green Chutney .
Video
Notes
Nutrition
Crispy Chickpeas are a tasty, and healthy snack! I am sharing how to make these roasted chickpeas in an air fryer with minimal oil.
The Famous Crispy Chickpeas
Somehow these crispy chickpeas are all over the digital space. I can spot them everywhere: Buddha Bowls, salad jars , or snack platters. They have reached the top of popular healthy snacks in a short period.
Reasons To LOVE Crispy Chickpeas
- vegetarian
- gluten-free
- meal-prep friendly
- plant-based protein
- requires minimal ingredients
- easy to store, pack and carry around
- skip the cheese, and they are a perfect vegan snack
I am sharing a foolproof air fryer method to make crispy chickpeas that remain crispy for 15 days. They are perfectly spicy, salty, cheesy, healthy munching snacks for the family.
The Chickpeas
You need boiled or cooked chickpeas to make this snack. I prefer boiling chickpeas from scratch at home for making hummus , salad , or crispy chana. But you can use good quality canned chickpeas.
Hina’s Tip: If you can get rid of the chickpea skin, nothing like it. I know it is a tedious, time-consuming task. But trust me, skinless chickpeas will give you the crispiest results.
The Seasoning
Za’tar Spice Mix: It is a mildly spicy Middle Eastern spice mix. You can substitute it with cumin powder.
Chaat Masala: It gives a delicious sourness and tanginess to the chickpeas. Add lime juice if you do not have Chaat Masala.
Parmesan Powder: It gives a cheesy taste. You can skip it for a vegan version.
Red Chili Powder: Use red paprika or the mildly spicy Indian red chilli powder.
Other Ingredients: Salt, Garlic Powder, Olive Oil
How To Make
Step 1) Transfer cooked or canned chickpeas to a colander to drain all the liquid. Gently wipe them with a kitchen towel.
Step 2) Remove the skin of the chickpeas. Transfer them to a bowl.
Step 3) Add the parmesan powder, spices, salt, and garlic powder. Mix to coat each chickpea with the seasoning.
Step 4) Drizzle olive oil and coat the chickpeas nicely with it. This helps in sticking the seasoning to the chickpeas.
Step 5) Preheat the air fryer to 180 degrees Celsius. Transfer the chickpeas to the air fryer basket. Cook for 20 minutes, shaking them twice or thrice during the process for even cooking.
Step 6) Transfer them to a colander to cool down at room temperature before serving or storing.
My Tried & True Tips
Ensure not to use overcooked or mushy chickpeas. If you are cooking the chickpeas at home, do that a day before and store them in the refrigerator. Next day, use them to make crispy chickpeas. Follow this tip to make the extra crispy chickpeas.
You can roast chickpeas in the oven as well at 180 degrees Celcius. Grease a baking sheet or line it with a silicon mat. Arrange the chickpeas on a single layer and bake till crisp.
While air frying the chickpeas arrange them in a single layer for even browning and crispiness.
Shaking the basket twice or thrice during the air frying process helps in even browning and cooking.
Do not store the crispy chickpeas while they are hot. Allow them to cool down at room temperature before transferring to a container.
Storage Suggestion
It is best to store crispy chickpeas in an air-tight container at room temperature. They remain fresh and crispy for 10 to 15 days. Or once they cool down, you can serve them immediately as a munching snack.
More Air Fryer Recipes
- Pasta Chips
- Banana Chips
- Potato Chips
- Karela Chips
- Malai Broccoli Tikka
- Air Fryer Green Beans
If you try this recipe and love it, please leave a comment and a rating. This helps us grow and reach other food lovers like you.
Ingredients
- ▢ 200 gram canned or pre-cooked chickpeas (chana)
- ▢ ¼ Cup parmesan cheese powder
- ▢ 1 teaspoon za’tar spice mix
- ▢ 1 teaspoon Chaat Masala
- ▢ 1 teaspoon garlic powder
- ▢ ½ teaspoon red chili powder
- ▢ 1 teaspoon salt or to taste
- ▢ 4 tablespoon olive oil
Instructions
- Transfer cooked or canned chickpeas to a colander to drain all the liquid. Gently wipe them with a kitchen towel.
- Remove the skin of the chickpeas. Transfer them to a bowl.
- Add the parmesan powder, spices, salt, and garlic powder. Mix to coat each chickpea with the seasoning.
- Drizzle olive oil and coat the chickpeas nicely with it. This helps in sticking the seasoning to the chickpeas.
- Preheat the air fryer to 180 degrees Celsius. Transfer the chickpeas to the air fryer basket. Cook for 20 minutes, shaking them twice or thrice during the process for even cooking.
- Transfer them to a colander to cool down at room temperature before serving or storing.
Nutrition
We follow a strict NO SPAM Policy
