Crispy Golden Cauliflower Bhajis (Printable Version)

Spiced cauliflower fritters with chickpea flour, fried until golden and served with cooling yogurt dip.

# Ingredient List:

→ 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 - 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 Prepare:

01 - Combine Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt in a small bowl. Mix thoroughly, cover, and refrigerate until serving.
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.
04 - Gradually add water while stirring to create a thick batter that coats the vegetables completely. The consistency should be sticky but not runny.
05 - Heat vegetable oil in a deep pan or wok to 340 degrees Fahrenheit.
06 - Using a spoon or hands, carefully drop small portions of batter into the hot oil, avoiding overcrowding. Fry in batches for 4 to 5 minutes, turning occasionally until golden brown and crisp.
07 - Remove bhajis with a slotted spoon and transfer to paper towels to drain excess oil.
08 - Serve bhajis immediately while hot, accompanied by the chilled yogurt dip.

# Expert Suggestions:

01 -
  • Theyre incredibly crispy on the outside and tender inside, with a spice level you control completely.
  • Chickpea flour makes them naturally gluten-free and adds a nutty richness you wont find in regular fritters.
  • The cooling yogurt dip is the perfect contrast to the warm, spiced bhajis.
  • Theyre impressive enough for guests but simple enough for a Tuesday night craving.
02 -
  • Dont add too much water at once or the batter will become soupy and slide right off the vegetables.
  • Keep the oil temperature steady, if it gets too hot the outside burns before the cauliflower cooks through.
  • Fry in small batches so the oil temperature doesnt drop, which leads to greasy, soggy bhajis.
03 -
  • Pat the cauliflower florets dry with a towel before adding them to the batter, excess moisture makes the coating slip off.
  • Use a spider strainer or slotted spoon to turn the bhajis gently in the oil so they brown evenly on all sides.
  • Let the oil come back to temperature between batches, this small pause makes all the difference in texture.
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