Crispy Spiced Cauliflower Bhajis (Printable)

Crispy spiced cauliflower fritters with chickpea flour, served alongside a cooling mint yogurt dip.

# 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 (optional)
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 (or to taste)
13 - 1/4 teaspoon baking powder
14 - 4 to 5 fluid ounces water (as needed to form thick batter)
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 Steps:

01 - In a small bowl, combine Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt. Mix thoroughly, then cover and refrigerate until ready to serve.
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 until 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 but not runny.
05 - Heat vegetable oil in a deep pan or wok to 340°F (170°C), ensuring sufficient depth for submerging the fritters.
06 - Carefully drop small portions of batter into the hot oil using a spoon or hands, maintaining spacing to prevent overcrowding. Fry in batches for 4 to 5 minutes, turning occasionally until golden brown and crispy.
07 - Remove cooked bhajis with a slotted spoon and transfer to paper towels to drain excess oil.
08 - Serve bhajis immediately while hot, accompanied by chilled yogurt dip.

# Expert Suggestions:

01 -
  • They stay crispy on the outside while the cauliflower inside turns impossibly tender and sweet.
  • The batter clings to every surface, so each bite is packed with spice and crunch.
  • You can prep the yogurt dip in advance and let it chill while you fry, making timing completely manageable.
  • Theyre naturally gluten free and vegetarian without tasting like a compromise.
02 -
  • If the 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 the rice flour, it truly makes the difference between soggy and shatteringly crisp.
  • Fry at a steady medium heat, too hot and the outside burns before the cauliflower cooks, too cool and they absorb oil and turn greasy.
  • Let the oil come back to temperature between batches or the bhajis will be dense and heavy.
03 -
  • Pat the cauliflower florets dry with a towel before mixing them into the batter, excess moisture makes everything steam instead of crisp.
  • Add a pinch of chaat masala right after frying for a tangy, salty finish that makes people ask what that flavor is.
  • If the batter starts to thin out as it sits, stir in a tablespoon of chickpea flour to bring it back to the right consistency.
  • Use two spoons to shape the bhajis before dropping them in the oil, it keeps your hands clean and the portions more even.
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