Crispy Golden Cauliflower Bhajis (Printable Version)

Spiced cauliflower fritters with chickpea flour coating, served alongside refreshing mint yogurt dip.

# What You Need:

→ For the Bhajis

01 - 1 medium head cauliflower, cut into small florets (about 1 lb 2 oz)
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. Cover and refrigerate until ready to serve.
02 - In a large bowl, combine 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 coat all vegetables.
04 - Gradually add water while stirring to create a thick, sticky batter that coats the vegetables without being 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 hot oil in batches, avoiding overcrowding. Fry for 4 to 5 minutes, turning occasionally, until golden brown and crisp.
07 - Remove bhajis with a slotted spoon and drain on paper towels.
08 - Serve hot bhajis with chilled yogurt dip.

# Expert Advice:

01 -
  • The batter clings to every cauliflower edge, creating pockets of spice and crunch that make each bite different.
  • You can have these on the table in under an hour, and they taste like you spent all day planning.
  • The cool yogurt dip cuts through the warmth in a way that makes you reach for just one more, then another.
02 -
  • If your batter is too runny, the bhajis will fall apart in the oil, add more chickpea flour a tablespoon at a time until it thickens.
  • Dont skip heating the oil properly, too cool and theyll soak up grease, too hot and theyll burn outside while staying raw inside.
  • Let the bhajis drain on a wire rack instead of paper towels if you want them to stay extra crispy.
03 -
  • Use a thermometer to check your oil temperature, guessing leads to greasy or burnt bhajis more often than not.
  • Add a tablespoon of yogurt to the batter for extra tenderness and a subtle tang that deepens the flavor.
  • Fry a small test piece first to check seasoning, its much easier to adjust before youve committed the whole batch.
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