Crispy Spiced Cauliflower Bhajis (Print Version)

Crispy Indian fritters with spiced cauliflower, chickpea flour, and cooling yogurt dip for a flavorful appetizer.

# What You 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
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

# Directions:

01 - In a small bowl, combine Greek yogurt, fresh mint, cilantro, lemon juice, ground cumin, and salt. Mix thoroughly, then 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.
03 - Add cauliflower florets, sliced red onion, chopped cilantro, and green chilies to the flour mixture. Toss until all vegetables are evenly coated.
04 - Gradually pour water into the vegetable mixture, stirring continuously to create a thick, sticky batter that fully coats the vegetables. Consistency should be thick enough to cling but not runny.
05 - Heat vegetable oil in a deep pan or wok until it reaches 340°F on a cooking thermometer.
06 - Using a spoon or hands, carefully drop small portions of batter into the hot oil in small batches, avoiding overcrowding. Fry for 4 to 5 minutes, turning occasionally, until golden brown and crispy throughout.
07 - Remove cooked bhajis with a slotted spoon and transfer to paper towels to drain excess oil.
08 - Arrange bhajis on a serving platter and serve immediately while hot alongside the chilled yogurt dip.

# Expert Advice:

01 -
  • They stay crispy on the outside while the cauliflower inside turns tender and sweet, not musty or bland.
  • The batter clings to every crevice, so each bite delivers spice, crunch, and that earthy chickpea flour flavor all at once.
  • You can prep the yogurt dip ahead and fry the bhajis right before guests arrive, filling your home with irresistible aromas.
  • They work as a snack, a starter, or even a light meal when served with rice and chutney.
02 -
  • If your oil isn't hot enough, the bhajis will absorb too much oil and turn soggy instead of crisp, so wait for that steady sizzle before you start frying.
  • Don't add too much water at once, the batter should be thick enough to hold its shape when dropped, not runny like pancake batter.
  • Fry in small batches, overcrowding the pan drops the oil temperature and makes everything greasy and pale.
03 -
  • Use a thermometer to check your oil temperature, guessing leads to greasy or burnt bhajis more often than not.
  • If the batter feels too thick after sitting for a few minutes, add a teaspoon of water at a time to loosen it, chickpea flour absorbs liquid as it rests.
  • Fry one test bhaji first to check the seasoning and texture, then adjust the salt or spices before you fry the whole batch.
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