Crispy Spiced Cauliflower Bhajis

The kitchen was a mess of golden crumbs and I didn't care one bit. My neighbor had just taught me to make pakoras on a rainy Saturday, and the smell of toasted cumin filled my entire apartment. I'd never worked with chickpea flour before, but watching those little fritters puff up in the oil felt like unlocking a secret I should have known all along. By the third batch, I was already planning who I'd make them for next.

I brought these to a potluck once and someone asked if I'd ordered them from a restaurant. That made me laugh because just an hour earlier I was standing barefoot in my kitchen, flour on my shirt, wondering if I'd added too much turmeric. Turns out the golden color was exactly right, and they disappeared faster than anything else on the table.

Ingredients

• Medium head cauliflower, cut into small florets (about 500 g): Use florets no bigger than a walnut so they cook through while the batter crisps up perfectly.
• Small red onion, finely sliced: The thin slices add sweetness and a bit of texture that breaks up the softness of the cauliflower.
• 120 g chickpea flour (gram flour/besan): This is what holds everything together and gives the bhajis that nutty, earthy backbone.
• 2 tbsp rice flour: I learned this trick from a friend, it makes the outside shatteringly crisp instead of soft.
• 2 tbsp fresh cilantro, chopped: Don't skip the fresh herbs, they wake up all the warm spices.
• 2 green chilies, finely chopped (optional): I usually add one and a half because I like a little heat that doesn't scare anyone off.
• 1 tsp cumin seeds: Toasting in the batter releases their smell in the hot oil, it's one of the best parts.
• 1 tsp ground coriander: This adds a gentle citrusy warmth that balances the turmeric.
• 1/2 tsp turmeric powder: A little goes a long way, it stains everything golden and earthy.
• 1/2 tsp chili powder: Adds background heat without being the star of the show.
• 1/2 tsp garam masala: I add this right before mixing, it smells like comfort.
• 1/2 tsp salt (or to taste): Taste the batter before frying, it should be just slightly over-seasoned because some flavor fades in the oil.
• 1/4 tsp baking powder: This tiny amount makes the bhajis puff just a bit, giving them lift.
• 100 to 120 ml water (as needed to form a thick batter): Add it slowly, you want the batter to barely hold together, not pour.
• Vegetable oil, for deep frying: Use something neutral with a high smoke point, I usually go with sunflower or canola.
• 200 g plain Greek yogurt: The thickness of Greek yogurt makes the dip cling to each bhaji instead of running off.
• 1 tbsp fresh mint, finely chopped: Mint cools everything down and smells incredible next to the cumin.
• 1 tbsp fresh cilantro, finely chopped: Doubles down on freshness, makes the dip feel alive.
• 1 tsp lemon juice: Just enough to brighten without making the yogurt too tangy.
• 1/2 tsp ground cumin: Echoes the cumin in the bhajis and ties everything together.
• Pinch of salt: Brings out the herbs and balances the yogurt's natural tang.

Instructions

Make the Yogurt Dip:

In a small bowl, stir together the yogurt, mint, cilantro, lemon juice, ground cumin, and a pinch of salt until everything is evenly mixed. Cover it and pop it in the fridge so the flavors have time to settle while you cook.

Mix the Dry Ingredients:

In a large bowl, whisk together the chickpea flour, rice flour, cumin seeds, ground coriander, turmeric, chili powder, garam masala, baking powder, and salt. Make sure there are no lumps hiding in the chickpea flour.

Coat the Vegetables:

Add the cauliflower florets, red onion slices, cilantro, and green chilies to the bowl. Toss everything with your hands so each piece gets covered in the spiced flour.

Form the Batter:

Slowly drizzle in the water, stirring as you go, until you have a thick, sticky batter that clings to the vegetables. It should look shaggy and hold together when you scoop it, not drip off the spoon.

Heat the Oil:

Pour about 5 cm of vegetable oil into a deep pan or wok and heat it to 170 degrees C. You can test it by dropping a tiny bit of batter in, it should sizzle and rise to the surface right away.

Fry the Bhajis:

Use a spoon or your hands to drop small clumps of the batter into the hot oil, working in batches so they have room to cook evenly. Fry for 4 to 5 minutes, turning them gently with a slotted spoon, until they're deep golden brown all over.

Drain and Serve:

Lift the bhajis out with a slotted spoon and let them drain on paper towels. Serve them hot with the chilled yogurt dip on the side.

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I made these on a cold Tuesday night when I had nothing planned and no one coming over. I ate them standing at the counter, dipping each one into the yogurt and watching steam rise off the plate. It reminded me that some of the best meals happen when you're cooking just for yourself, no pressure, no audience, just the pleasure of something crispy and warm in your hands.

Getting the Texture Right

The secret to bhajis that stay crispy is in the batter consistency and the oil temperature. If the batter is too thick, they'll be heavy and doughy inside. If it's too thin, they'll absorb oil and turn greasy. You want it to look like rough, wet sand that just barely holds its shape when you scoop it. I learned to test the oil with a small piece first, if it sinks and takes forever to brown, the oil isn't hot enough, and if it sputters and darkens immediately, it's too hot.

Flavor Variations You Can Try

Once you get comfortable with the base recipe, it's easy to play around. I've added finely grated carrots, spinach, or even thinly sliced bell peppers to the batter. Sometimes I swap half the cilantro for fresh curry leaves if I can find them, the flavor gets deeper and more complex. You can also change up the dip by using dill instead of mint, or stirring in a pinch of chaat masala for a tangy, salty kick that makes everything more addictive.

Serving and Storing

These are at their absolute best when they're still warm and the outside is crispy. I usually serve them with the yogurt dip, some lemon wedges, and a sprinkle of chaat masala if I have it. If you have leftovers, store them in an airtight container in the fridge for up to two days. Reheat them in a hot oven at 200 degrees C for about 5 minutes to bring back some of the crunch, microwaving will make them soggy.

• Arrange them on a platter with fresh cilantro leaves scattered on top for a prettier presentation.
• They're great alongside other small plates like samosas, chutneys, or a simple cucumber salad.
• If you're making them ahead, fry them halfway, let them cool, and finish frying just before serving so they stay crispy.

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There's something deeply satisfying about pulling off a batch of bhajis that are crispy, golden, and full of flavor. They're the kind of thing that makes your kitchen smell like somewhere you want to stay all evening.

Recipe FAQs

→ Can I make these bhajis ahead of time?

While bhajis are best served fresh and hot, you can prepare them up to 2 hours ahead and reheat in a 180°C oven for 5-7 minutes to restore crispiness. The yogurt dip can be made up to 24 hours in advance.

→ What can I use instead of chickpea flour?

Chickpea flour is essential for authentic bhajis as it provides the characteristic flavor and texture. However, a mix of corn flour and rice flour can work as a substitute, though the taste will differ from traditional bhajis.

→ How do I know when the oil is hot enough?

The oil should reach 170°C. If you don't have a thermometer, drop a small piece of batter into the oil - it should sizzle immediately and rise to the surface. If it browns too quickly, the oil is too hot.

→ Can I bake these instead of frying?

Yes, you can bake bhajis at 200°C for 20-25 minutes, flipping halfway through. Brush them lightly with oil for better browning. However, they won't be as crispy as the fried version.

→ Why is my batter too runny or too thick?

The batter consistency depends on flour freshness and vegetable moisture. Add water gradually until you achieve a thick, sticky coating that clings to the vegetables. If too thin, add more chickpea flour; if too thick, add water one tablespoon at a time.

→ What other vegetables work well in bhajis?

Onions, spinach, potatoes, and mixed vegetables all make excellent bhajis. You can substitute up to half the cauliflower with other vegetables while keeping the same batter proportions.