1 kg cauliflower-cut into big florets. 
2" cinnamon stick-1 piece. 2 black cardamom. 5 cloves. 
6 black peppercorns. ½ tsp salt. 

For marinade: 
¾ cup hung curd. 
1 tbsp besan.
 ¼ tsp haldi. 
1 tsp kasoori methi. 
1tbsp ginger garlic paste.
 ¾ tsp tandoori masala. 
2 tsp lemon juice. Salt-to taste. 
Pepper-to taste. 
Red chilli powder-to taste. 
¼ tsp ajwain. 
10-12 fresh mint leaves-very finely chopped. 
4 tbsp coriander leaves-very finely chopped. 
Chaat masala to sprinkle. 
Olive oil for basting (optional). 

Step 1 
Boil five cups of water with whole spices, ½ tsp salt and a pinch of turmeric powder in a large deep pan. 

Step 2 
When water starts boiling add whole cauliflowers in it. Boil it for five minutes. Drain and refresh under running water. 

Step 3 
Heat a non-stick pan and dry roast besan on low heat till it gives out a nice aroma. Transfer it into a bowl and keep aside. 

Step 4 
In a large bowl combine hung yogurt, roasted besan, kasoori methi, ginger paste, garlic paste, red chilli powder, remaining turmeric powder, tandoori masala, ajwain, mint leaves, coriander leaves, lemon juice and salt. Mix well and keep aside. 

Step 5 
Marinate the blanched cauliflowers in the yogurt mixture for half an hour. 

Step 6 
Preheat Oxy Fryer for 5 minutes. Arrange gobhi pieces in fry basket and close it properly. Keep the fryer at 180°C for 20-25 minutes turning sides In between. 

Step 7 
Remove when done, sprinkle with chaat masala and serve hot with ketchup or mint chutney.