Crispy Spiced Cauliflower Bhajis (Printer-Friendly)

Crispy spiced cauliflower fritters with chickpea flour, served with cooling mint yogurt dip. Vegetarian and gluten-free.

# What You Need:

→ 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

# Directions:

01 - In a small bowl, combine Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt. Mix until smooth and well incorporated. Cover and refrigerate until service.
02 - In a large mixing 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 with the spiced flour.
04 - Gradually add water while stirring, creating a thick batter that clings to the vegetables. The consistency should be sticky but not pourable.
05 - Heat vegetable oil in a deep pan or wok to 340°F, ensuring the oil is hot enough to produce a gentle sizzle when a small amount of batter is carefully dropped in.
06 - Using a spoon or your hands, carefully lower small portions of batter into the hot oil, working in batches to avoid overcrowding the pan. Fry for 4 to 5 minutes, turning occasionally until golden brown and crisp throughout.
07 - Remove fried 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 Suggestions:

01 -
  • The batter crisps up beautifully without needing any fancy equipment or technique.
  • Cauliflower becomes sweet and tender inside while staying crunchy on the outside.
  • The yogurt dip cools everything down and adds a bright herby contrast that makes you reach for another bhaji.
  • Its naturally gluten-free and vegetarian, so nearly everyone at the table can enjoy it without fuss.
02 -
  • If the oil is too hot, the outside will burn before the cauliflower inside cooks through, so keep the heat steady and medium.
  • Dont skip the rice flour, I tried it once without and the bhajis were softer and lost their crunch within minutes.
  • Let the batter rest for a few minutes after mixing, it helps the chickpea flour hydrate and the bhajis hold together better in the oil.
03 -
  • Add a pinch of chaat masala right after frying for a tangy, salty burst that makes them taste like they came from a street cart.
  • Use your hands to mix the batter, it gives you better control over the texture and helps you feel when its just right.
  • Fry a test bhaji first to check seasoning and texture, then adjust the batter before committing to the whole batch.
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