Crispy Cauliflower Bhajis (Printable)

Crispy Indian fritters with spiced cauliflower, chickpea flour, and cooling yogurt dip. Perfectly golden and flavorful.

# What You Need:

→ For the Bhajis

01 - 1 medium head cauliflower, cut into small florets (approximately 1 pound 2 ounces)
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

# How-To Steps:

01 - In a small bowl, combine Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt. Mix thoroughly until smooth and evenly combined. 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 well blended.
03 - Add cauliflower florets, sliced red onion, cilantro, and green chilies to the flour mixture. Toss thoroughly to coat all vegetables evenly with the spiced flour.
04 - Gradually add water while stirring continuously to form a thick, sticky batter that fully coats the vegetables. The consistency should hold together without being runny.
05 - Heat vegetable oil in a deep pan or wok to 338°F (170°C), monitoring the temperature carefully to maintain consistent frying conditions.
06 - Using a spoon or hands, carefully drop small portions of batter into the hot oil in batches, avoiding overcrowding the pan. Fry for 4 to 5 minutes, turning occasionally, until golden brown and crisp throughout.
07 - Remove fried bhajis with a slotted spoon and transfer to paper towels to drain excess oil and cool slightly.
08 - Arrange hot bhajis on a serving platter and serve immediately with the chilled yogurt dip on the side.

# Expert Suggestions:

01 -
  • The batter clings to every crevice of the cauliflower, creating pockets of spice and crunch that stay crispy even after a few minutes on the plate.
  • You can make the yogurt dip in under two minutes, and it cools down the heat while adding a bright, herby contrast.
  • These bhajis come together with pantry staples and one head of cauliflower, so theres no hunting for hard to find ingredients.
  • Theyre naturally gluten free and vegetarian, which means nearly everyone at the table can enjoy them without fuss.
02 -
  • If the batter is too wet, the bhajis will fall apart in the oil and turn greasy instead of crisp, so add water gradually and stop when the mixture just holds together.
  • Crowding the pan drops the oil temperature, which leads to soggy bhajis that absorb too much oil, so fry in small batches even if it takes longer.
  • Let the oil come back up to temperature between batches, this keeps each round as crispy as the first.
  • Taste the batter before frying, if its underseasoned now, it will be bland when cooked, so adjust the salt and spices early.
03 -
  • Add a pinch of asafoetida to the batter for a deeper, more authentic flavor, it smells strong in the jar but mellows beautifully when fried.
  • If the bhajis arent browning evenly, the oil temperature is inconsistent, use a thermometer and adjust the heat between batches.
  • For a smoky twist, sprinkle a little chaat masala over the hot bhajis right after frying, it adds tang and complexity.
  • Use a wire skimmer instead of a slotted spoon to lift the bhajis out, it drains the oil faster and keeps them crispier.
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