Crispy Cauliflower Bhajis (Printable Version)

Golden Indian-inspired fritters with spiced cauliflower, chickpea flour, and aromatic spices. Served with cooling yogurt dip.

# 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

# Directions:

01 - In a small bowl, combine Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt. Mix thoroughly 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, sliced red onion, cilantro, and green chilies to the flour mixture. Toss until all vegetables are evenly coated.
04 - Gradually add water while stirring, creating a thick batter with sticky consistency that fully coats the vegetables without becoming runny.
05 - Heat vegetable oil in a deep pan or wok to 340°F, ensuring sufficient depth for submerging the fritters.
06 - Using a spoon or hands, carefully drop small portions of batter into the hot oil, maintaining adequate spacing to prevent overcrowding. Work in manageable batches.
07 - Fry for 4 to 5 minutes, turning occasionally, until the fritters achieve a golden brown color and crispy exterior.
08 - Remove fritters using a slotted spoon and transfer to paper towels to absorb excess oil.
09 - Serve fritters hot alongside the chilled yogurt dip.

# Additional Tips::

01 -
  • These bhajis come together fast and fry up with an addictive crunch that stays even after they cool a little.
  • The batter clings to every crevice of the cauliflower, creating pockets of spice that burst when you bite in.
  • They're naturally gluten-free and vegetarian, which means almost everyone at the table can enjoy them without a second thought.
  • The cooling yogurt dip balances the heat and adds a fresh, herby contrast that makes you reach for just one more.
02 -
  • If your oil is too hot, the bhajis will brown on the outside before cooking through, so keep the temperature steady around 170 degrees Celsius.
  • Don't skip the rice flour, it's the secret to that extra crunch that keeps the bhajis crisp even after they cool down a bit.
  • The batter should be thick enough to hold together when you scoop it, if it drips off the spoon like pancake batter, you've added too much water.
  • Fry in small batches and resist the urge to overcrowd the pan, or the oil temperature will drop and the bhajis will turn greasy instead of crispy.
03 -
  • Let the batter rest for five minutes before frying, it gives the chickpea flour time to hydrate and makes the bhajis less likely to fall apart in the oil.
  • Use a slotted spoon to gently press down on the bhajis while they fry, it helps them cook evenly and keeps them from puffing up too much.
  • If you're making a big batch, keep the finished bhajis warm in a low oven on a wire rack so they stay crisp while you fry the rest.
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