Crispy Spiced Cauliflower Bhajis (Printable)

Crispy Indian cauliflower fritters spiced with cumin, coriander, and turmeric, served with refreshing yogurt dip.

# Ingredient List:

→ For the Bhajis

01 - 1 medium head cauliflower, cut into small florets (approximately 1.1 pounds)
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 - 3.5 to 4 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

# Directions:

01 - In a small bowl, combine Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt. Mix thoroughly and refrigerate until serving.
02 - In a large bowl, whisk together chickpea flour, rice flour, cumin seeds, ground coriander, turmeric, chili powder, garam masala, baking powder, and salt.
03 - Add cauliflower florets, red onion slices, cilantro, and green chilies to the flour mixture. Toss thoroughly to coat all vegetables evenly.
04 - Gradually add water while stirring to form a thick, sticky batter that uniformly coats the vegetables. The consistency should be viscous but pourable.
05 - Heat vegetable oil in a deep pan or wok to 338°F, maintaining consistent temperature throughout frying.
06 - Using a spoon, carefully drop small portions of batter into the hot oil in batches, avoiding overcrowding. Fry for 4 to 5 minutes, turning occasionally, until golden brown and crispy.
07 - Remove bhajis with a slotted spoon and drain on paper towels. Serve immediately with chilled yogurt dip.

# Expert Tips:

01 -
  • The batter clings to every ridge of cauliflower, creating pockets of spice that crunch when you bite in.
  • You can prep the dip ahead and let the flavors deepen while you fry, making hosting feel effortless.
  • Even people who claim they don't like cauliflower ask for seconds once they taste the cumin and turmeric working together.
02 -
  • If the oil is too hot, the outside will darken before the cauliflower cooks through, leaving you with a raw center and a burnt shell.
  • Adding all the water at once can turn your batter into soup, so go slow and stop when it looks like thick pancake batter.
  • Crowding the pan drops the oil temperature fast, making the bhajis soggy instead of crisp, so fry in small batches even if it takes longer.
03 -
  • Use a thermometer to keep the oil at a steady 170 degrees, it's the only way to guarantee even cooking and that perfect golden color.
  • If the batter feels too thick after sitting, add a teaspoon of water at a time to loosen it back up, it can stiffen as the flour absorbs moisture.
  • Fry one test bhaji first to check the seasoning and texture, then adjust the batter before committing to the whole batch.
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