Achari Gobi is a quick and easy recipe for cauliflower that is made with Indian spices that are used to make a pickle. In puff pastry it gets a delicious crispy flaky texture and the yogurt dip balances the flavor beautifully. Every bite is tangy, sweet, spicy, creamy and not to forget crispy. They can be air fried or baked. This recipe is perfect as an appetiser or snack.

Happy Cooking!

Servings: 8-10 medium sized puffs

Prep Time: 45 mins

Air frying/Baking Time: 10-15 mins

Total Time: 1hour

Ingredients: 

Achari powder:

• 1 tsp cumin seeds

• 1/2 tsp fennel seeds

• 1/2 tsp fenugreek seeds

• 1/2 tsp nigella seeds

• 1 dried red chilli

  Cauliflower cheese filling:

• 1/2 tsp red chilli powder

• 1/2 tsp turmeric powder

• 1/4 tsp black salt

• 1/2 tsp cumin powder

• 1 pinch garam masala

• 10 oz steamed cauliflower florets

• 1 cup of shredded cheese, i used mozzarella and Amul cheese

• 1/2 onion finely chopped

• 2 tsp ginger paste

• 2 tsp garlic paste

• 2-3 tbsp water

• 1/2 tsp lemon juice

• 2-3 tbsp cilantro chopped

• Salt and pepper to taste

  Spicy tamarind chutney:

• 1-2 tbsp tamarind chutney

• 1/2 tsp honey

• 1-2 dried red chilli soaked in vinegar

• 3/4 cup hung yogurt

• Salt to taste

  Puffs:

• 1 sheet puff pastry about 8.6 oz

• Oil for brushing

• Nigella seeds for garnishing

Directions: 

• Keep dried red chilli for the dip in vinegar, just enough to cover it and let it stay for about 15-30 mins.

• Prepare achari powder- In a pan dry roast the spices for the achari powder. Roast it in a pan on low flame with no oil. Roast for 2-5 mins till fragrant. When cooled grind it a fine powder and keep aside.

• Prepare cauliflower mixture- In a pan add peanut/vegetable oil and keep the flame on low-medium.

• Add the chopped onions and cook till translucent. This takes about 7-8 mins.

• Add all the dry spices, except the achari powder. Cook it for a minute.

• Add the ginger garlic paste and cook till fragrant.

• Add the achari powder and mix it in.

• Add the Steamed cauliflower florets and mix in it. Make sure to cook it well so the florets are well coated in the spices. Break it into smaller pieces as you cook so it can fit well in the puff.

• Add water, lemon juice, salt and pepper and mix it in. Keep the flame on low.

• Add chopped cilantro and mix it in.

• Cook till the water cooks off and the mixture comes together. Turn off flame and keep aside to cool.

• Mix the cooled cauliflower mixture with the shredded cheese. Keep aside.

• Prepare the Spicy Tamarind yogurt dip- In a food processor add the soaked red chilli, tamarind chutney and honey and grind it till it is almost a fine paste.

• Add it to the hung curd and mix it in with salt to taste. Keep aside in the fridge.

• On a lightly floured surface, place the puff pastry sheets. Roll it out into a rectangle about 1/8 inch in thickness.

• Cut into shapes you like. I made it into 8 rectangles.

• Place 1-2 tbsp of the cauliflower cheese mixture in the middle of each shape.

• Trace water around the edges of the pastry and fold it over itself. Seal the edges close by pressing down. Crimp the edges closed with a fork to ensure the seal.

• Brush the puff surface with oil on top. Sprinkle nigella/sesame seeds on the puff.

• Cook in an air fryer or oven- It should be golden brown all over:

  • Preheated air fry at 360F for 8-10 mins.

  • Bake in a preheated oven at 360F for 12-15 mins.

• Serve warm with the spicy tamarind yogurt dip.

Notes/Tips:

• Hung Curd- Place yogurt in a cheesecloth and twist it up in a bundle and place it over a strainer. Place it over a bowl to collect all the liquid- It is called whey and is very healthy which you can use in smoothies, curries and more. Ideally let it be in the cheesecloth overnight so that all the liquid is out. You can also use greek yogurt which is good hung in a 2-3 hours also ad does not need overnight hanging. If it is very thick it will not form well and not be as creamy.

• Use a cheese that melts well. I used mozzarella and amul cheese.

• Steam the cauliflower so that it is cooked 90% . The rest will cook when you prepare the filling.

• Do not burn the spices for the achari powder while dry roasting it. That will give a burnt flavor that will not be appetising.

• You can skip the cheese if you like. It balances the achari flavor very well.

• You can fill the puffs and keep it ready the day before. Just cover it with cling wrap & keep it refrigerated.

• You can shape the puffs as you like. I made them as medium sized rectangles but you can make it as smaller rectangles, baskets, circle puffs etc.

• The yogurt dip lasts well in the fridge for upto a week.

• This filling is delicious even as a paratha filling.