Crispy Cauliflower Bhajis (Printable)

Crispy spiced cauliflower fritters in chickpea batter, paired with cooling mint yogurt dip for perfect balance.

# What You Need:

→ For the Bhajis

01 - 1 medium head cauliflower, cut into small florets (about 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 fresh lemon juice
20 - 1/2 teaspoon ground cumin
21 - Pinch of salt

# How To Make It:

01 - Combine Greek yogurt, fresh mint, cilantro, lemon juice, ground cumin, and salt in a small bowl. Mix thoroughly, cover, and refrigerate until service.
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, sliced red onion, chopped cilantro, and green chilies to the flour mixture. Toss thoroughly to ensure all vegetables are evenly coated.
04 - Gradually add water while stirring to create a thick batter that adheres to the vegetables. The consistency should be sticky yet hold its shape when dropped.
05 - Heat vegetable oil in a deep pan or wok to 340°F, ensuring sufficient depth for complete submersion of fritters.
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 crispy.
07 - Remove fried bhajis with a slotted spoon and transfer to paper towels to drain excess oil.
08 - Arrange warm bhajis on a serving plate and accompany with chilled yogurt dip.

# Expert Tips:

01 -
  • The chickpea flour creates a crispy shell that stays crunchy even after sitting for a few minutes, unlike soggy tempura.
  • You can prep the yogurt dip ahead and let the flavors meld while you fry, making hosting easier.
  • Each bite delivers warmth from the spices without overwhelming heat, perfect for cautious eaters and spice lovers alike.
  • It uses simple pantry staples but tastes like you spent hours planning an Indian feast.
02 -
  • Don't skip the rice flour, I tried making these without it once and they turned soft and dense instead of crispy.
  • Overcrowding the pan drops the oil temperature fast, which makes the bhajis greasy instead of light.
  • Let the batter rest for 5 minutes before frying if you have time, it helps the chickpea flour hydrate and the texture improves.
03 -
  • Dry the cauliflower florets completely before tossing them in the flour, any moisture will make the batter slide off.
  • Use your hands to form the bhajis instead of a spoon, you get better control and can pack them tighter so they hold together.
  • Fry one test bhaji first to check seasoning and texture, it's easier to adjust before you commit the whole batch.
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