Crispy Spiced Cauliflower Bhajis (Print Version)

Crispy cauliflower fritters spiced with cumin, turmeric, and garam masala, served with refreshing yogurt dip.

# What You’ll 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
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

# Step-by-Step:

01 - In a small bowl, combine Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt. Mix thoroughly until smooth. 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, red onion, cilantro, and green chilies to the flour mixture. Toss thoroughly to ensure all vegetables are evenly coated with the spiced flour.
04 - Gradually pour water into the vegetable and flour mixture, stirring constantly to create 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 degrees Fahrenheit.
06 - Using a spoon or your hands, carefully drop small portions of batter into the hot oil, avoiding overcrowding of the pan. Fry in batches for 4 to 5 minutes, turning occasionally, until golden brown and crisp throughout.
07 - Remove the bhajis from oil using a slotted spoon and drain on paper towels. Serve hot alongside the chilled yogurt dip.

# Expert Tips:

01 -
  • Theyre dangerously crispy on the outside with tender, spiced cauliflower tucked inside every bite.
  • The yogurt dip is cool, creamy, and sharp enough to cut through the richness without stealing the show.
  • You can have them ready in under an hour, and they feel way more impressive than the effort required.
02 -
  • If the batter is too thin, the bhajis will fall apart in the oil, add more chickpea flour a tablespoon at a time if needed.
  • Dont let the oil get too hot or theyll brown on the outside before the cauliflower cooks through, keep it steady around 170 degrees.
  • Frying in small batches keeps the oil temperature consistent and the bhajis crispy, patience pays off here.
03 -
  • Use a kitchen thermometer to monitor oil temperature, it keeps the bhajis from getting greasy or burning.
  • Let the fried bhajis rest on a wire rack instead of paper towels if you want them to stay extra crispy.
  • Add a tiny pinch of asafoetida to the dry spices if you have it, it brings a subtle savory depth thats hard to place but impossible to forget.
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