Crispy Spiced Cauliflower Bhajis (Print)

Crispy cauliflower fritters with aromatic Indian spices and cooling yogurt dip for the perfect appetizer.

# Components:

→ For the Bhajis

01 - 1 medium head cauliflower, cut into small florets (approximately 1.1 lbs)
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

# Directions:

01 - Combine Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt in a small bowl. Mix thoroughly until homogeneous. Cover and refrigerate until ready to serve.
02 - In a large bowl, whisk together chickpea flour, rice flour, cumin seeds, ground coriander, turmeric powder, chili powder, garam masala, baking powder, and salt until evenly distributed.
03 - Add cauliflower florets, red onion, cilantro, and green chilies to the flour mixture. Toss thoroughly to ensure all vegetables are well coated with the dry ingredients.
04 - Gradually add water while stirring to achieve a thick, sticky batter that uniformly coats the vegetables. The consistency should adhere to the vegetables without being excessively wet.
05 - Heat vegetable oil in a deep pan or wok to 338°F (170°C), ensuring adequate depth for submerging the fritters.
06 - Using a spoon or hands, carefully lower small portions of batter into the hot oil in batches to prevent overcrowding. Fry for 4 to 5 minutes, turning occasionally until golden brown and crispy throughout.
07 - Remove fritters with a slotted spoon and transfer to paper towels to drain excess oil. Serve immediately while hot alongside the chilled yogurt dip.

# Expert Advice:

01 -
  • They shatter when you bite into them, releasing steam and spice in the most satisfying way possible.
  • The yogurt dip is cool and herbaceous, cutting through the richness like a palate cleanser meant for your best friends.
  • You can prep everything in 20 minutes and have restaurant-quality appetizers without the guilt or the bill.
02 -
  • Temperature is everything—too low and they'll be greasy instead of crispy, but too high and they'll be burnt outside and raw inside, which I learned the hard way.
  • Don't skip the rice flour; it's the difference between dense, heavy bhajis and ones that are light and shattery with a delicate crumb.
03 -
  • Add a pinch of chaat masala to the finished bhajis for an extra layer of tangy, salty complexity that makes people ask what your secret ingredient is.
  • Try swapping the mint in the yogurt dip for dill if you want something fresher and more delicate, or even a touch of pomegranate molasses for subtle tartness.
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