Crispy Spiced Cauliflower Bhajis (Printable)

Crispy Indian 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 (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

# Cooking Steps:

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 powder, chili powder, garam masala, baking powder, and salt.
03 - Add cauliflower florets, sliced red onion, fresh cilantro, and green chilies (if using) to the flour mixture. Toss thoroughly to ensure even coating of all vegetable pieces.
04 - Gradually add water while stirring continuously to form a thick batter that fully coats the vegetables. The mixture should be sticky but not runny, clinging to the vegetables without dripping off.
05 - Heat vegetable oil in a deep pan or wok to 340°F (170°C). Use a thermometer to ensure accurate temperature for optimal crispiness.
06 - Using a spoon or your hands, carefully drop small portions of batter-coated vegetables into the hot oil in batches. Avoid overcrowding the pan to maintain oil temperature and ensure even cooking.
07 - Fry for 4 to 5 minutes, turning occasionally with a slotted spoon, until golden brown and crispy on all sides. Do not allow to brown too quickly or they will remain undercooked inside.
08 - Remove the bhajis with a slotted spoon and transfer to paper towels to drain excess oil. Allow to rest briefly to retain crispiness.
09 - Serve the bhajis hot alongside the chilled yogurt dip for optimal flavor and textural contrast.

# Expert Tips:

01 -
  • They stay crispy even after sitting on the counter for ten minutes while you finish the dip.
  • The chickpea flour adds a nutty richness you don't get from regular fritters.
  • You can prep the batter ahead and fry them right before guests arrive.
  • The yogurt dip is cooling enough to balance the warmth of the spices without overpowering them.
02 -
  • If the batter is too wet, the bhajis will fall apart in the oil and turn greasy instead of crisp.
  • Crowding the pan drops the oil temperature and makes everything soggy, fry fewer at a time even if it feels slow.
  • Let the oil come back up to temperature between batches or the next round will absorb too much oil.
03 -
  • Pat the cauliflower dry with a towel before tossing it in the flour to help the batter stick better.
  • If the batter seems too thick after sitting, add a teaspoon of water at a time instead of pouring it in and overshooting.
  • Fry one test bhaji first to check the seasoning, then adjust the salt or spice in the remaining batter if needed.
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