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Tandoori Phool (Cauliflower) Recipe


  • Cauliflowers 800 gm/ 2 small flowers
  • Chaat masala 20 gm/4 tsp
  • Cooking oil 30 ml/2 tbs
  • Cucumber, sliced 1
  • Gram flour (besan) 60 gm/4 tbs
  • Lemon 2
  • Oil to fry
  • Red chilli powder 10 gm/2 tsp
  • Salt to taste
  • Tomato wedges 8


  • Break the cauliflower into florets, wash thoroughly then dry.
  • Marinade the florets in a mixture of salt, chaat masala and lemon juice for 30 minutes.
  • Make a smooth batter of the gram flour with 120 ml/ ½ cup water.
  • Season with salt and red chilli powder. Heat oil in a frying pan.
  • Dip the florets into the batter and fry in the hot oil over a low flame.
  • 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 275 ºF for 10 minutes.
  • Baste with oil while roasting.

Preparation Time: 45 minutes
Cooking Time: 20 minutes
Serves: Remove from skewers and serve with sliced cucumber and tomato wedges.

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