Save to Pinterest The sizzle startled me the first time I dropped a spoonful of battered cauliflower into hot oil. It bloomed into a golden tangle almost instantly, filling the kitchen with the warm smell of toasted cumin and chickpea flour. I was trying to recreate the bhajis I'd eaten at a tiny restaurant tucked behind a train station, where they arrived in a paper-lined basket, still crackling. That batch turned out lopsided and a little pale, but I ate every single one standing at the counter, dipping them into cold yogurt until my fingers were sticky.
I started making these for friends who would show up unannounced on Friday nights, hungry and hoping for something interesting. The bhajis became my go to because I could fry them in batches while we talked, and the kitchen would fill with the kind of smell that made people lean against the counter and ask what was in them. One friend always requested extra chili, another would eat them straight from the paper towel, ignoring the dip entirely. It became less about the recipe and more about the rhythm of frying, draining, and passing the plate around while it was still too hot to touch.
Ingredients
- Cauliflower florets (500 g): Small florets fry faster and get crispier, so break them down into bite sized pieces rather than leaving them chunky.
- Red onion, finely sliced: The onion adds sweetness and a slight bite that balances the earthy chickpea flour, and slicing it thin helps it cook through in the same time as the cauliflower.
- Chickpea flour (120 g): This is the backbone of the batter, giving it structure and a nutty flavor that deepens as it fries.
- Rice flour (2 tbsp): Just a small amount makes the bhajis noticeably crispier and helps them hold their crunch longer.
- Fresh cilantro, chopped: Cilantro brings a bright, grassy note that cuts through the richness of the fried batter.
- Green chilies, finely chopped: Optional, but they add a sharp heat that builds slowly rather than overwhelming the first bite.
- Cumin seeds: Whole seeds release little bursts of warmth and fragrance as you bite into them, more dynamic than ground cumin alone.
- Ground coriander: It adds a citrusy, floral layer that works quietly in the background of the spice mix.
- Turmeric powder: Beyond color, turmeric gives a subtle earthiness that ties the spices together.
- Chili powder: Adjust this to your comfort level, it adds warmth without making the bhajis aggressively spicy.
- Garam masala: A half teaspoon is enough to add complexity and a hint of sweetness from the warming spices.
- Baking powder: This lightens the batter just slightly, preventing the bhajis from becoming too dense.
- Water (100 to 120 ml): Add it slowly, the batter should be thick and sticky, not pourable.
- Vegetable oil for frying: Use a neutral oil with a high smoke point, like sunflower or canola, and make sure theres enough to submerge the bhajis halfway.
- Plain Greek yogurt (200 g): Thick yogurt clings better to the bhajis and provides a cool, tangy contrast to the spices.
- Fresh mint and cilantro: These herbs brighten the dip and make it feel fresh rather than heavy.
- Lemon juice: Just a teaspoon wakes up the yogurt and balances its richness.
- Ground cumin in the dip: It echoes the spices in the bhajis and ties the dish together.
Instructions
- Make the Yogurt Dip:
- Stir together the yogurt, mint, cilantro, lemon juice, ground cumin, and a pinch of salt in a small bowl until smooth. Cover it and tuck it into the fridge so the flavors can meld while you fry.
- Mix the Dry Ingredients:
- In a large bowl, whisk together the chickpea flour, rice flour, cumin seeds, ground coriander, turmeric, chili powder, garam masala, baking powder, and salt. Make sure theres no clumping, the spices should be evenly distributed.
- Add the Vegetables:
- Toss the cauliflower florets, sliced red onion, chopped cilantro, and green chilies into the flour mixture. Use your hands to coat everything thoroughly, pressing the flour into the florets.
- Form the Batter:
- Slowly add water, a little at a time, stirring and pressing the mixture together until it becomes a thick, sticky batter that clings to the vegetables. It should hold together when you scoop it, not drip off the spoon.
- Heat the Oil:
- Pour enough oil into a deep pan or wok to reach about 5 cm deep and heat it to 170 degrees C. Test it by dropping in a tiny bit of batter, it should sizzle immediately and rise to the surface.
- Fry in Batches:
- Use a spoon or your hands to drop small clumps of the batter into the hot oil, working in batches so the pan doesnt get crowded. Fry for 4 to 5 minutes, turning them gently with a slotted spoon, until theyre golden brown and crisp all over.
- Drain and Serve:
- Lift the bhajis out with a slotted spoon and let them drain on paper towels. Serve them hot, with the chilled yogurt dip on the side.
Save to Pinterest 
Save to Pinterest There was one evening when I made these for my neighbors, who had never tried anything like them before. I watched them take cautious first bites, then reach for seconds before theyd even finished chewing. One of them said it tasted like summer and spice at the same time, which didnt make sense but somehow felt exactly right. We sat on the back steps with the plate between us, dipping and talking until the bhajis were gone and the yogurt bowl was scraped clean.
Getting the Texture Right
The difference between a soggy bhaji and a crispy one comes down to the batter consistency and oil temperature. If the batter slides off the vegetables, it needs more time to rest and bind, or a touch more chickpea flour. The oil should be hot enough that the bhajis sizzle on contact but not so hot that they brown in seconds while staying raw inside. I use a thermometer now, but before that, I learned to watch for the bubbles, steady and active, not violent.
Serving Suggestions
These bhajis are perfect as a starter, but Ive also served them alongside dal and rice for a full meal. They work well on a mezze style platter with chutneys, pickles, and flatbreads, or even tucked into warm naan with extra yogurt and shredded lettuce. Theyre best eaten within the first 20 minutes, but if you need to keep them warm, spread them on a wire rack in a low oven rather than piling them on a plate where theyll steam and soften.
Make Ahead and Storage
You can prep the dry spice mix and chop the vegetables a few hours ahead, but dont add the water to the batter until youre ready to fry. Once fried, bhajis lose their crispness quickly, so theyre not great for making far in advance. If you have leftovers, reheat them in a hot oven or air fryer to bring back some of the crunch, microwaving will make them sad and limp.
- Store leftover bhajis in an airtight container in the fridge for up to two days.
- The yogurt dip keeps well for three days and actually tastes better after the herbs have had time to infuse.
- Freeze uncooked batter portioned on a tray, then fry from frozen, adding an extra minute or two to the cooking time.
Save to Pinterest 
Save to Pinterest These bhajis have become one of those recipes I make without thinking, measuring by feel and adjusting the spices depending on whos coming over. Theyre forgiving, delicious, and always gone before I remember to take a picture.
Recipe Questions & Answers
- → Can I bake these bhajis instead of frying?
Yes, you can bake them at 200°C (400°F) for 20-25 minutes, flipping halfway through. Brush with oil for better browning, though they won't be quite as crispy as deep-fried versions.
- → What can I use instead of chickpea flour?
Chickpea flour is essential for authentic flavor and texture. However, a mix of cornstarch and all-purpose flour can work in a pinch, though it will change the taste and won't be gluten-free.
- → How do I know when the oil is hot enough?
Drop a small piece of batter into the oil. If it sizzles immediately and rises to the surface within 2-3 seconds, the oil is ready. A thermometer reading of 170°C (340°F) is ideal.
- → Can I make these ahead of time?
Bhajis are best served fresh and hot. However, you can prepare the batter up to 2 hours ahead and keep it refrigerated. Fry just before serving for optimal crispiness.
- → What other vegetables work well in bhajis?
Onions, potatoes, spinach, and eggplant all make excellent bhajis. You can also create mixed vegetable versions by combining different vegetables in the same batter.
- → How can I make these less spicy?
Omit the green chilies and reduce the chili powder to 1/4 teaspoon or eliminate it entirely. The cumin, coriander, and garam masala will still provide wonderful flavor without heat.