Crispy Cauliflower Bhajis (Printer-friendly)

Crispy Indian fritters with spiced cauliflower and chickpea flour, served with refreshing mint yogurt dip.

# What You'll Need:

→ For the Bhajis

01 - 1 medium head cauliflower, cut into small florets (about 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 Make It:

01 - In a small bowl, combine Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt. 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 to ensure all vegetables are evenly coated.
04 - Gradually add water while stirring until a thick, sticky batter forms that fully coats the vegetables without being runny.
05 - Heat vegetable oil in a deep pan or wok to 340°F, ensuring the temperature is stable before frying.
06 - Carefully drop small portions of batter into hot oil using a spoon, avoiding overcrowding. Fry for 4 to 5 minutes, turning occasionally, until golden brown and crispy.
07 - Remove bhajis with a slotted spoon and transfer to paper towels to drain excess oil.
08 - Arrange hot bhajis on a serving plate and accompany with chilled yogurt dip.

# Expert Advice:

01 -
  • They come out ridiculously crispy on the outside and tender inside, with layers of warm spice in every bite.
  • The batter clings to every nook of the cauliflower, so you get flavor and crunch in one satisfying mouthful.
  • Theyre naturally gluten-free and vegetarian, so they work for almost any gathering without fuss.
  • The cool, herby yogurt dip cuts through the richness and makes each bite feel balanced and bright.
02 -
  • If the batter is too thin, the coating will slide off in the oil and youll end up with naked cauliflower, so add water slowly and stop when it clings.
  • Dont skip the rice flour, it makes a huge difference in the crunch factor and keeps the bhajis from getting heavy or dense.
  • Let the oil come back up to temperature between batches, or the second round will absorb too much oil and turn greasy.
03 -
  • Pat the cauliflower dry with a towel before tossing it in the flour, excess moisture makes the batter slide off.
  • Use a spider strainer or slotted spoon to turn the bhajis gently in the oil, tongs can break them apart.
  • Make the yogurt dip a few hours ahead so the herbs have time to infuse and the flavors deepen.
  • If you want them extra spicy, add a pinch of cayenne or a finely chopped Thai chili to the batter.
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