Crispy Spiced Cauliflower Bhajis (Printable Version)

Crispy Indian fritters with spiced cauliflower, chickpea flour coating, and cooling mint-yogurt dip.

# What You 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
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 - 3.4 to 4 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

# How to Make It:

01 - In a small bowl, combine Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt. Mix thoroughly. Cover and refrigerate until serving.
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.
03 - Add cauliflower florets, red onion, cilantro, and green chilies to the flour mixture. Toss thoroughly to coat all vegetables evenly.
04 - Gradually add water while stirring to form a thick batter that coats the vegetables. The mixture should be sticky and cohesive but not runny.
05 - Heat vegetable oil in a deep pan or wok to 340°F.
06 - Using a spoon or hands, carefully drop small portions of batter into the hot oil. Avoid overcrowding the pan to maintain oil temperature and ensure even cooking.
07 - Fry the bhajis for 4 to 5 minutes, turning occasionally, until golden brown and crispy throughout.
08 - Remove bhajis with a slotted spoon and drain on paper towels. Serve immediately while hot with chilled yogurt dip.

# Expert Advice:

01 -
  • They fry up fast and stay crispy even after they cool down a little.
  • The batter clings to every ridge of the cauliflower so you get spice in every bite.
  • That yogurt dip is cooling and bright, the perfect contrast to the warm, savory fritters.
  • You can make them as mild or as fiery as you want just by tweaking the chili.
02 -
  • Don't add too much water at once or the batter will turn runny and slide right off the cauliflower.
  • Keep the oil temperature steady, if it's too cool the bhajis will soak up grease, too hot and they'll burn before cooking through.
  • Fry in small batches so each bhaji has space to puff and crisp without steaming against the others.
03 -
  • Use a thermometer to check your oil temperature, guessing leads to greasy or burnt bhajis.
  • Add a pinch of asafoetida to the batter if you have it, it deepens the flavor in a subtle, savory way.
  • Let the batter rest for 5 minutes before frying, it helps the flours hydrate and makes the coating stick better.
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