Crispy Spiced Cauliflower Bhajis (Printable)

Crispy spiced cauliflower fritters with chickpea flour and aromatic Indian spices, served with cooling yogurt dip.

# 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

# 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 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 until all vegetables are evenly coated with the spiced flour.
04 - Gradually add water while stirring to create a thick, sticky batter that coats the vegetables evenly. The consistency should be thick enough to cling to the vegetables without being runny.
05 - Heat vegetable oil in a deep pan or wok to 340°F, ensuring the oil reaches the proper temperature before frying.
06 - Using a spoon or your hands, carefully drop small portions of batter into the hot oil, avoiding overcrowding. Fry for 4 to 5 minutes, turning occasionally, until golden brown and crispy.
07 - Remove cooked bhajis with a slotted spoon and transfer to paper towels to drain excess oil.
08 - Arrange bhajis on a serving plate while still hot and accompany with the chilled yogurt dip.

# Expert Advice:

01 -
  • They're dangerously crispy on the outside, tender inside, and disappear faster than you can fry them.
  • Chickpea flour makes them naturally gluten free and adds a nutty richness you won't find in wheat batter.
  • The yogurt dip cools everything down and tastes like summer in a bowl.
  • You can prep the dip ahead and fry the bhajis right before guests arrive, still warm and crackling.
02 -
  • Don't add too much water at once or the batter will turn runny and slide right off the vegetables.
  • Keep the oil temperature steady, too hot and they'll burn outside while staying raw inside, too cool and they'll soak up oil and turn greasy.
  • Fry in small batches even if it feels slow, overcrowding drops the temperature and makes them soggy.
03 -
  • Use a thermometer to keep the oil at a steady 170 degrees Celsius, consistency is everything.
  • Pat the cauliflower dry with a towel before mixing it into the batter so excess moisture doesn't thin it out.
  • Add a pinch of asafoetida to the spice mix if you have it, it adds a savory depth that's hard to describe but impossible to forget.
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