Step 1

Clean, cut the broccoli head into bite-sized florets, roughly the same size for even cooking.The next step is to blanch the broccoli, Bring a medium-sized pot of salted water to a boil over high heat. Drop the broccoli in the boiling water and let it cook for 1 minute (for firm broccoli) and then transfer into a bowl filled with water and ice cubes. Once cooled, drain out the water and pat them dry with a kitchen or paper towel. Or you may also steam the broccoli in Instant Pot.

Step 2

In a large bowl add hung curd, besan, ginger-garlic paste, turmeric powder, red chili powder, cumin powder, garam masala, chaat masala, kasuri methi, lemon juice, salt, oil, and mix everything together.Then add the blanched/steamed broccoli florets and mix until each piece of the broccoli is coated well with the marinade. Cover the bowl and refrigerate for 15-20 minutes.

Step 3

Preheat the air fryer to 360°F (180°C). Add the marinated broccoli florets to the air fryer basket and spread them in a single layer (cook in batches if required). Brush or spray some oil on the top, this ensures the broccoli doesn't dry out.

Step 4

Air fry at 360°F (180°C) for 8-10 minutes or until edges start browning and turn crispy. Shake the basket halfway through.

Step 5

Remove in a serving plate, squeeze some lime juice, sprinkle chaat masala, and serve it immediately with mint yogurt chutney.

Step 6

Preheat the oven to 425°F (218°C) and line a baking sheet with parchment paper. Arrange the marinated broccoli evenly in a single layer.Bake at 425°F for 15-20 minutes. Then broil on high for 2-3 minutes till they turn charred and crispy on the edges. Turn halfway through cooking time.