Crispy Spiced Cauliflower Bhajis (Printable Version)

Spiced cauliflower fritters with chickpea flour coating, served alongside a cooling mint-cilantro yogurt dip.

# Ingredient List:

→ For the Bhajis

01 - 1 medium head cauliflower, cut into small florets (approximately 1 pound)
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

# Directions:

01 - In a small bowl, combine Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt. Mix thoroughly, cover, and refrigerate until service.
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 slices, cilantro, and green chilies to the flour mixture. Toss thoroughly to ensure even coating.
04 - Gradually add water while stirring, creating a thick batter that adheres to the vegetables. The mixture should be sticky and cohesive without excess moisture.
05 - Heat vegetable oil in a deep pan or wok to 340°F, ensuring sufficient depth for deep-frying.
06 - Using a spoon, carefully drop small batter portions into hot oil in batches to avoid overcrowding. Fry for 4 to 5 minutes, turning occasionally, until golden brown and crispy.
07 - Remove bhajis with a slotted spoon and drain on paper towels to eliminate excess oil.
08 - Transfer to a serving platter and serve hot with chilled yogurt dip.

# Expert Advice:

01 -
  • They hit that sweet spot between crispy exterior and tender vegetable inside, which honestly never gets old.
  • The yogurt dip transforms everything, turning a simple appetizer into something restaurant-worthy without fussing.
  • Once you master the batter, you'll find yourself making these for every gathering because they disappear fastest.
02 -
  • Overcrowding the pan is the fastest way to ruin a batch, so resist the urge to fry everything at once even when you're hungry.
  • The batter thickens as you add water gradually, and that texture matters enormously for how they'll crisp up, so patience with this step pays off.
03 -
  • A pinch of chaat masala sprinkled over the finished bhajis just before serving adds a salty, tangy complexity that makes people ask for your secret ingredient.
  • If your batter seems too thick, add water one tablespoon at a time rather than dumping it all in at once, because thick batter is actually your friend here.
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