Crispy Spiced Cauliflower Bhajis (Print view)

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

# What You'll Need:

→ For the Bhajis

01 - 1 medium head cauliflower, cut into small florets (approximately 1 pound)
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

# Cooking Steps:

01 - Combine Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt in a small bowl. Mix thoroughly, 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, red onion, cilantro, and green chilies to the flour mixture. Toss until all vegetables are evenly coated with the spiced flour.
04 - Gradually add water while stirring, creating a thick batter that adheres to the vegetables. The mixture should be sticky and cohesive but not liquid.
05 - Heat vegetable oil in a deep pan or wok to 340°F (170°C).
06 - Using a spoon, 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 immediately with chilled yogurt dip.

# Expert Ideas:

01 -
  • The batter crisps up so beautifully that even people who claim they don't like cauliflower ask for seconds.
  • You can prep the dip ahead and fry the bhajis right before guests arrive so they're still crackling hot.
  • Every bite has that perfect balance of spice, crunch, and the slight sweetness from the onion.
  • It's naturally gluten-free and vegetarian, so it fits almost any table without fuss.
02 -
  • If your oil is too hot, the outside will burn before the cauliflower cooks through, keep it steady around 170°C.
  • Don't add too much water at once or the batter will turn soupy and slide off the vegetables.
  • Let the bhajis drain properly on paper towels or they'll turn soggy instead of staying crisp.
03 -
  • Use a thermometer to check your oil temperature, guessing leads to burnt outsides and raw insides.
  • If the batter feels too loose after sitting, stir in a tablespoon more chickpea flour to thicken it back up.
  • Fry a test bhaji first to check the seasoning, you can always adjust the salt or spice in the remaining batter.
Go back