• 8 medium shaped baby cauliflowers
  • 4 black peppercorns
  • 2 big cardamoms and 4 small cardamoms
  • 3 cloves
  • 1 bay leaf
  • 2 tablespoon ginger-garlic paste
  • ½ teaspoon turmeric powder
  • 50 gms chopped cashew
  • 100ml mint chutney
  • 150 gms cornflour
  • ½ teaspoon carom seeds (ajwain)
  • 1 teaspoon red chili powder
  • Bengal gram-flour (Besan)
  • Salt (according to taste)


Cut cauliflowers into florets carefully and wash them with water.

Steam cauliflower florets in boiled water adding a little salt, garam masala, ginger-garlic paste, turmeric powder until it is half cooked.

Drain the excess water from the steamed cauliflower completely.

Mix mint chutney and cashew in a bowl and push the stuffing inside the nooks of florets so that it is well coated.

Mix bengal gram-flour (besan), cornflour, ginger-garlic paste, carom seeds, salt and red chili powder well in a separate bowl. Keep the mixture aside for 1 hour.

Heat oil in a pan and fry the cauliflower until it turns golden brown.

Place the florets on skewer carefully and grill till in tandoor till it turns crispy.

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