Save Pin The sizzle hit before the aroma did. I was standing at my stove on a rainy Tuesday, dropping spoonfuls of batter into shimmering oil, when the kitchen filled with the unmistakable scent of toasted cumin and turmeric. My neighbor knocked to ask if everything was okay, then stayed for dinner. These cauliflower bhajis have that effect: they announce themselves boldly and make strangers into friends.
I made these for a small gathering once, thinking Id have leftovers. Within minutes, the plate was empty and someone was asking if I could fry another batch. There is something about hot, golden fritters and cool mint yogurt that makes people forget their manners. I didnt mind. Watching everyone reach for one more is better than any compliment.
Ingredients
- Cauliflower florets (500 g): Choose a firm head with tight florets, they hold up better in the batter and fry more evenly.
- Red onion, finely sliced: Adds a slight sweetness and texture contrast, dont skip this even if you think you dont like raw onion.
- Chickpea flour (120 g): The backbone of the batter, it crisps beautifully and has a nutty flavor that regular flour cant match.
- Rice flour (2 tbsp): This is the secret to extra crunch, it creates a lighter, more delicate crust.
- Fresh cilantro (2 tbsp): Bright and grassy, it cuts through the richness and adds little pops of green.
- Green chilies (2, optional): I use them for a gentle kick, but you can leave them out or add more depending on your mood.
- Cumin seeds (1 tsp): Toasted in the hot oil, they release a warm, earthy aroma that defines the whole dish.
- Ground coriander (1 tsp): Adds a citrusy, floral note that balances the heavier spices.
- Turmeric powder (1/2 tsp): For color and a subtle bitterness that grounds everything.
- Chili powder (1/2 tsp): Gentle heat that builds slowly, not a sharp burn.
- Garam masala (1/2 tsp): The finishing spice blend, it adds warmth and complexity right at the end.
- Salt (1/2 tsp): Taste as you go, the chickpea flour can be a little bland on its own.
- Baking powder (1/4 tsp): Just a pinch helps the bhajis puff slightly and stay light.
- Water (100 to 120 ml): Add it slowly, the batter should be thick and sticky, not pourable.
- Vegetable oil for frying: Use a neutral oil with a high smoke point, and make sure theres enough to submerge the bhajis halfway.
- Greek yogurt (200 g): Thick and tangy, it cools everything down and adds richness to the dip.
- Fresh mint (1 tbsp): Bright and cooling, it makes the yogurt dip feel like a fresh garden in a bowl.
- Lemon juice (1 tsp): A little acidity wakes up the yogurt and balances the creaminess.
- Ground cumin (1/2 tsp for dip): Echoes the bhaji spices and ties the whole plate together.
Instructions
- Mix the Yogurt Dip First:
- In a small bowl, stir together the Greek yogurt, chopped mint, cilantro, lemon juice, ground cumin, and a pinch of salt. Cover it and slide it into the fridge so the flavors have time to meld while you work.
- Combine the Dry Ingredients:
- In a large mixing bowl, whisk together chickpea flour, rice flour, cumin seeds, ground coriander, turmeric, chili powder, garam masala, baking powder, and salt until evenly blended. This is your spice base, and it should smell warm and inviting.
- Add the Vegetables:
- Toss in the cauliflower florets, sliced red onion, chopped cilantro, and green chilies if youre using them. Use your hands to mix everything so each piece gets coated in the spiced flour.
- Form the Batter:
- Drizzle in the water a little at a time, stirring as you go, until the mixture becomes thick and sticky. It should cling to the vegetables like a heavy blanket, not drip off easily.
- Heat the Oil:
- Pour enough vegetable oil into a deep pan or wok to reach about 5 cm up the sides, then heat it to 170 degrees Celsius. Drop in a tiny bit of batter to test, it should sizzle and rise immediately without burning.
- Fry in Small Batches:
- Using a spoon or your fingers, carefully drop small clumps of batter into the hot oil, making sure not to crowd the pan. Let them fry undisturbed for a minute before gently turning them with a slotted spoon.
- Cook Until Golden:
- Fry each batch for 4 to 5 minutes, turning occasionally, until the bhajis are deep golden brown and crisp all over. Listen for the sizzle to quiet down slightly, thats when you know theyre nearly done.
- Drain and Rest:
- Lift the bhajis out with a slotted spoon and let them drain on paper towels to shed any excess oil. They stay crispiest when served within a few minutes of frying.
- Serve Warm:
- Arrange the hot bhajis on a plate and serve them immediately with the chilled yogurt dip on the side. The contrast between hot spice and cool tang is the whole point.
Save Pin One evening, I served these at a potluck where half the guests had never heard of bhajis. By the end of the night, three people had taken photos of the recipe card I scribbled on a napkin. That is when I realized food does not need a long explanation, it just needs to taste like something worth remembering.
Choosing Your Cauliflower
Look for a head that feels heavy for its size and has tightly packed, creamy white florets without dark spots. The leaves should still look fresh and green, not wilted or yellowed. I learned this after buying a cauliflower that looked fine but turned out hollow and bitter inside. Size matters less than density, a compact medium head will give you better texture than a large, loose one.
Getting the Oil Temperature Right
I used to guess at oil temperature and ended up with pale, soggy bhajis more times than I care to admit. Now I use a thermometer and aim for 170 degrees Celsius every time. If you do not have one, drop a small piece of batter into the oil, it should sizzle enthusiastically and float to the surface within a few seconds. If it sinks or browns instantly, adjust the heat and wait a minute before trying again.
Making Them Ahead and Reheating
Bhajis are always best fresh, but life is not always that accommodating. If you need to make them a few hours early, let them cool completely on a wire rack, then reheat them in a 200 degree Celsius oven for about 5 minutes until they crisp up again. Do not cover them or use a microwave, both will turn them soft and sad. I have done this for parties and no one could tell they were not straight from the pan.
- You can freeze uncooked batter portions on a tray, then fry them from frozen, adding an extra minute or two to the cooking time.
- Leftover yogurt dip keeps in the fridge for up to three days and tastes even better the next day.
- If you want more heat, stir a pinch of cayenne into the dip instead of adding it to the batter.
Save Pin These bhajis have become my go to whenever I want to cook something that feels generous without being complicated. They fill the house with warmth, disappear fast, and always leave people asking when Ill make them again.
Recipe FAQs
- → Can I bake these bhajis instead of frying them?
Yes, you can bake them at 200°C (400°F) for 20-25 minutes, flipping halfway through. Brush with oil for crispiness, though they won't be quite as crispy as deep-fried versions.
- → What can I substitute for chickpea flour?
Chickpea flour is essential for authentic bhajis, but in a pinch you could use a blend of rice flour and cornstarch. However, the flavor and texture will differ significantly from traditional versions.
- → How do I know when the oil is hot enough?
Drop a small amount of batter into the oil. If it sizzles immediately and rises to the surface, the oil is ready. A kitchen thermometer reading 170°C (340°F) is most accurate.
- → Can I make the batter ahead of time?
It's best to fry bhajis immediately after mixing the batter. The baking powder starts working right away, and waiting too long can result in less crispy fritters.
- → What other vegetables work well in bhajis?
Onions, potatoes, spinach, and bell peppers all make excellent bhajis. You can also create mixed vegetable versions combining several vegetables in one batch.
- → How should I store leftover bhajis?
Store in an airtight container in the refrigerator for up to 2 days. Reheat in an oven at 180°C (350°F) for 10 minutes to restore crispiness. Avoid microwaving as they'll become soggy.