Crispy Golden Cauliflower Bhajis (Printable version)

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

# What You'll Need:

→ 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 (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

# How To Make:

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, cilantro, and green chilies to the flour mixture. Toss thoroughly to ensure all vegetables are evenly coated.
04 - Gradually add water while stirring to achieve a thick batter consistency that adheres to the vegetables. The mixture should be sticky but not thin.
05 - Heat vegetable oil in a deep pan or wok to 340°F, maintaining consistent temperature throughout the frying process.
06 - Using a spoon, carefully drop small portions of batter into hot oil in batches, avoiding overcrowding. Fry for 4 to 5 minutes, turning occasionally until golden brown and crisp throughout.
07 - Remove bhajis with a slotted spoon and drain on absorbent paper towels. Serve immediately while hot with chilled yogurt dip.

# Expert Advice:

01 -
  • Theyre shatteringly crisp on the outside with tender, spiced cauliflower inside that tastes like a warm hug.
  • The batter clings to every floret and onion strand, creating these wild, crunchy edges that everyone fights over.
  • You can prep the dip ahead and fry the bhajis right before guests arrive so they hit the table piping hot.
02 -
  • If your batter is too thin, the bhajis will fall apart in the oil, so add water slowly and stop when it just holds together.
  • Dont skip the rice flour, its what gives you that shattering crispness instead of a dense, heavy fritter.
  • Fry at the right temperature, too hot and theyll burn outside while staying raw inside, too cool and theyll soak up oil like a sponge.
03 -
  • Let the batter rest for five minutes before frying so the chickpea flour hydrates fully and the bhajis hold together better.
  • Keep a spider strainer or slotted spoon handy to fish out any stray bits of batter from the oil between batches so they dont burn and make the oil bitter.
  • Serve these straight from the pan to the plate, because the first bite when theyre still crackling hot is pure magic.
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