Crispy Golden Cauliflower Bhajis (Printable Version)

Spiced cauliflower fritters in crispy chickpea batter, served with cooling mint yogurt dip. Vegetarian & gluten-free.

# What You'll Need:

→ For the Bhajis

01 - 1 medium head cauliflower, cut into small florets (approximately 1.1 pounds)
02 - 1 small red onion, finely sliced
03 - 1 cup chickpea flour (gram flour/besan)
04 - 2 tablespoons rice flour
05 - 2 tablespoons fresh cilantro, chopped
06 - 2 green chilies, finely chopped
07 - 1 teaspoon cumin seeds
08 - 1 teaspoon ground coriander
09 - 1/2 teaspoon turmeric powder
10 - 1/2 teaspoon chili powder
11 - 1/2 teaspoon garam masala
12 - 1/2 teaspoon salt
13 - 1/4 teaspoon baking powder
14 - 4 to 5 fluid ounces water
15 - Vegetable oil for deep-frying

→ For the Yogurt Dip

16 - 3/4 cup plain Greek yogurt
17 - 1 tablespoon fresh mint, finely chopped
18 - 1 tablespoon fresh cilantro, finely chopped
19 - 1 teaspoon lemon juice
20 - 1/2 teaspoon ground cumin
21 - Pinch of salt

# Method:

01 - In a small bowl, combine Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt. Mix until well blended. Cover and refrigerate until ready to serve.
02 - In a large bowl, whisk together chickpea flour, rice flour, cumin seeds, ground coriander, turmeric, chili powder, garam masala, baking powder, and salt.
03 - Add cauliflower florets, red onion, cilantro, and green chilies to the flour mixture. Toss thoroughly to ensure all vegetables are evenly coated.
04 - Gradually add water while stirring to create a thick, sticky batter that coats the vegetables. The consistency should be thick enough to cling to the florets without dripping excessively.
05 - Heat vegetable oil in a deep pan or wok to 340°F (170°C).
06 - Using a spoon or hands, carefully drop small portions of batter into the hot oil, avoiding overcrowding. Work in multiple batches as needed.
07 - Fry for 4 to 5 minutes, turning occasionally with a slotted spoon, until each bhaji achieves a deep golden-brown color and crispy exterior.
08 - Transfer cooked bhajis to paper towels using a slotted spoon to remove excess oil.
09 - Serve bhajis hot alongside the chilled yogurt dip.

# Expert Suggestions:

01 -
  • They stay crispy on the outside while the cauliflower inside turns tender and sweet.
  • The batter clings to every floret and onion slice, so each bite is packed with spice.
  • You can fry them in small batches and keep them warm in the oven without losing texture.
  • The yogurt dip is bright and cooling, cutting through the richness perfectly.
02 -
  • If the oil is too hot, the outside burns before the cauliflower cooks through, so keep the temperature steady.
  • Don't add too much water at once or the batter will turn runny and slide off the vegetables.
  • Let the bhajis drain properly or they'll turn soggy within minutes.
03 -
  • Use a spider strainer or slotted spoon to turn the bhajis gently so they don't break apart in the oil.
  • If the batter sits for more than a few minutes, it may thicken, just stir in a splash of water to loosen it back up.
  • Fry a test bhaji first to check seasoning and texture before committing the whole batch.
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