Crispy Spiced Cauliflower Bhajis (Printable)

Golden cauliflower fritters spiced with cumin, turmeric & garam masala, served with 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 4.5 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

# Directions:

01 - In a small bowl, combine Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt. Mix until smooth and well blended. Cover and refrigerate until service.
02 - 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 distributed.
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 blend.
04 - Gradually add water while stirring continuously, forming a thick batter that adheres to the vegetables without being runny. The consistency should be sticky and coat each piece uniformly.
05 - Heat vegetable oil in a deep pan or wok to 340°F, ensuring adequate depth for frying without spillage.
06 - Working in batches to avoid overcrowding, carefully drop spoonfuls of batter into the hot oil. Fry for 4 to 5 minutes, turning occasionally, until golden brown and crispy throughout.
07 - Using a slotted spoon, transfer fried bhajis to paper towels for drainage. Serve immediately while hot, accompanied by the chilled yogurt dip.

# Expert Suggestions:

01 -
  • The batter clings to every nook of the cauliflower, creating pockets of crunch that shatter when you bite in.
  • Chickpea flour gives them a nutty depth that regular flour just cannot match, and they stay crisp even as they cool.
  • The yogurt dip is so cooling and bright it balances the warmth of the spices without stealing the show.
02 -
  • If your batter is too thin, the bhajis will fall apart in the oil, so err on the side of thick and sticky.
  • Do not skip the rice flour, it is the secret to that extra shatter and crunch that makes these irresistible.
  • Fry at a steady medium heat because rushing with high heat will give you burnt outsides and raw, doughy centers.
03 -
  • Keep a bowl of water nearby while forming the bhajis so you can wet your hands and prevent sticking.
  • Use a thermometer to check your oil temperature because guessing often leads to uneven frying and disappointment.
  • Let the fried bhajis rest on a wire rack instead of paper towels if you want them to stay extra crispy on all sides.
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