Cut the cauliflower head into small florets.
315 gms Cauliflower florets
Place cauliflower florets in a large mixing bowl.
Add hot water to the bowl of cauliflower florets, close it with a lid/plate and leave it for 10 minutes.
6 cups Hot Water
After 10 minutes, drain the water and leave cauliflower in the strainer for 5 minutes to remove excess water.
Meanwhile, in a bowl, combine plain flour, corn flour, red chili powder, turmeric, salt, ginger garlic paste, curry leaves and oil.
52 gms Plain flour (all purpose flour), 14 gms Corn flour (corn starch), ¼ Teaspoon Ginger garlic paste , Salt, ½ Teaspoon Kashmiri chilli powder , ¼ Teaspoon Turmeric powder , ½ Teaspoon Garam masala powder , 6-8 Curry leaves , 1 Teaspoon Oil, 120ml Water
Add water gradually and make a batter. Add lemon juice and mix well.
Lemon juice
Line the air fryer basket with parchment paper.
Dip cauliflower florets in the batter and coat them.
Place the battered cauliflower in the air basket with little spacing between them. Spray oil or apply a little oil to battered cauliflower.
Put the basket back and set the timer to 10 minutes at 190 C (375 F).
Take the basket out halfway through cooking and flip the florets.
Once the timer goes off remove the basket and remove the crispy gobi onto a plate.