Crispy Spiced Cauliflower Bhajis (Printable Version)

Crispy Indian fritters featuring spiced cauliflower in chickpea batter, paired with cooling mint yogurt dip.

# What You'll Need:

→ For the Bhajis

01 - 1 medium head cauliflower, cut into small florets (approximately 1.1 lbs)
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 (optional)
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, or to taste
13 - 1/4 teaspoon baking powder
14 - 4 to 5 fluid ounces water, as needed
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

# Cooking Steps:

01 - In a small bowl, combine Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt. Mix thoroughly and refrigerate until serving time.
02 - In a large bowl, whisk together chickpea flour, rice flour, cumin seeds, ground coriander, turmeric powder, chili powder, garam masala, baking powder, and salt until evenly distributed.
03 - Add cauliflower florets, sliced red onion, chopped cilantro, and green chilies to the flour mixture. Toss thoroughly to coat all vegetable pieces evenly.
04 - Gradually add water while stirring to create a thick batter that adheres to the vegetables. The consistency should be sticky but not thin or runny.
05 - Heat vegetable oil in a deep pan or wok to 340°F, ensuring the temperature is stable before frying.
06 - Carefully drop small portions of batter into the hot oil using a spoon or hands, avoiding overcrowding. Fry in batches for 4 to 5 minutes, turning occasionally until golden brown and crispy.
07 - Remove bhajis with a slotted spoon and drain on paper towels. Serve immediately while hot with chilled yogurt dip.

# Expert Advice:

01 -
  • They stay crispy on the outside even after sitting on the counter for a few minutes, which never happens with regular fritters.
  • The batter clings to every bit of cauliflower, so you get spice and crunch in every single bite.
  • You probably already have most of the spices tucked away in your cupboard.
  • The yogurt dip takes less than two minutes and makes everything taste brighter and cooler.
02 -
  • If the batter is too wet, the bhajis will fall apart in the oil, so add water just a tablespoon at a time until it barely comes together.
  • Don't let the oil get too hot or the outside will burn before the cauliflower cooks through, keep it around 170 degrees C and adjust the heat as you go.
  • Let the first batch tell you if you need to tweak the batter, if they're too dense, add a splash more water, if they're falling apart, add a bit more chickpea flour.
03 -
  • Use a thermometer to check your oil temperature at least once, guessing usually leads to uneven cooking and greasy bhajis.
  • Don't walk away from the stove while frying, the color changes fast and they can go from golden to burnt in less than a minute.
  • If the batter sits for more than a few minutes, it can thicken as the chickpea flour absorbs moisture, just stir in a teaspoon or two of water to loosen it back up.
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