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

Add the cauliflower florets to the boiling water and cook for 5 minutes. Drain and immediately refresh under running water.

Dry roast the besan in a non-stick pan over low heat until it becomes aromatic, then transfer it to a bowl to cool.

Combine the hung yogurt, roasted besan, kasoori methi, ginger paste, garlic paste, red chilli powder, turmeric, tandoori masala, ajwain, mint, coriander, lemon juice, and salt. Mix well to form a smooth marinade.

Coat the blanched cauliflower florets evenly with the prepared marinade and let them rest for 30 minutes.

Preheat the Oxy Fryer for 5 minutes. Arrange the marinated cauliflower in the fry basket and cook at 200°C for 15–20 minutes, turning halfway through for even cooking.

Remove the gobhi from the fryer, sprinkle with chaat masala, and serve hot with ketchup or mint chutney.