Boil Water in a pan add ½ tsp of salt and add florets in it for 10 minutes.
Drain florets and discard water.
Roast Chickpea flour/besan in a pan for a minute or till it starts to give it's characteristic aroma.
Heat Mustard oil to it's smoking point.
In a bowl add yogurt, chickpea flour, all the spices, oil and mix well..
Add cauliflower florets, bell pepper and onion cubes.
Mix well and coat all the veggies in marinade.
Cover the bowl with lid or with a cling wrap and refrigerate for at-least 1 hr or till ready to serve.
In Air Fryer
Start air fryer on Air Fry Mode at 345°F or 180°C.Set Timer for 10 minutes.
Add marinated veggies on the tray when the indicator say ADD FOOD.
Air Fry till the set time or check when the veggies are grilled and start to char.
Brush with oil if you feel veggies are drying.
In Oven
Preheat oven to 425°F or 200°C
Bake tikkas for 15-20 minutes . Then turn off the baking mode, switch on the grill/broiler mode and grill on HIGH for 5 minutes, to give slightly charred tandoori effect.
On Stove Top
On gas-stove in grill pan or directly on flame. Add some oil in grill pan and roast till the veggies start to char.
Before serving sprinkle a mix of some chaat masala and dried mint leaves.