Crispy Golden Cauliflower Bhajis (Printable)

Spiced cauliflower fritters with chickpea flour, served alongside a refreshing mint yogurt dip for dipping.

# What You'll Need:

→ For the Bhajis

01 - 1 medium head cauliflower, cut into small florets (approximately 18 oz)
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 - 3.5 to 4 fluid ounces water, as needed
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

# Method:

01 - In a small bowl, combine Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt. Mix thoroughly. Cover and refrigerate until serving time.
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 if using. Toss thoroughly to coat all vegetables evenly with the flour mixture.
04 - Gradually add water while stirring, creating a thick batter that adheres to the vegetables. The consistency should be sticky but not thin or watery.
05 - Heat vegetable oil in a deep pan or wok to 340°F (170°C), using a thermometer to ensure proper temperature.
06 - Using a spoon or your hands, carefully drop small portions of batter into the hot oil, avoiding overcrowding. Fry in batches for 4 to 5 minutes, turning occasionally, until golden brown and crispy.
07 - Remove bhajis with a slotted spoon and drain on paper towels. Serve hot with the chilled yogurt dip.

# Expert Advice:

01 -
  • The contrast between the shatteringly crisp exterior and the tender, spiced vegetables inside feels like a small triumph every single time.
  • They're genuinely impressive enough to serve guests but casual enough to make on a Tuesday night when you need something golden and warm.
  • Once you taste yogurt dip mingled with the spices, you'll understand why people say these are addictive.
02 -
  • If your oil isn't hot enough, you'll end up with bhajis that are greasy and doughy instead of crispy—invest in a thermometer or trust your instincts only after you've made them a few times.
  • The batter will seem too thick at first, but that's exactly right; water-logged batter produces soggy results, so resist the urge to add more liquid unless pieces of cauliflower aren't covered.
03 -
  • A pinch of chaat masala sprinkled over the finished bhajis adds a tangy, slightly salty complexity that makes people ask what your secret is.
  • If your kitchen tends to be humid, add the water more cautiously because flour absorbs moisture differently depending on the weather, and you want control over your batter consistency.
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