Crispy Golden Cauliflower Bhajis (Print View)

Spiced cauliflower florets in chickpea batter, fried until golden and served with cooling mint yogurt dip.

# Components:

→ 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
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 4.5 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 fresh lemon juice
20 - 1/2 teaspoon ground cumin
21 - Pinch of salt

# Preparation Steps:

01 - In a small bowl, combine Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt. Mix thoroughly, then cover and refrigerate until service.
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.
03 - Add cauliflower florets, red onion, cilantro, and green chilies to the flour mixture. Toss thoroughly until all vegetables are evenly coated.
04 - Gradually add water while stirring to achieve a thick, sticky batter that clings to the vegetables without running.
05 - Heat vegetable oil in a deep pan or wok to 340 degrees Fahrenheit.
06 - Using a spoon or hands, carefully drop small portions of batter into hot oil, 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 Advice:

01 -
  • They're crispy on the outside and impossibly tender on the inside, like you've unlocked some secret that restaurant cooks guard jealously.
  • You can prep everything in advance and fry them minutes before serving, which means less stress and more time with your guests.
  • The yogurt dip is so simple yet transforms the whole experience into something that feels restaurant-quality.
02 -
  • Oil temperature is non-negotiable because too cool and they absorb oil and become heavy, too hot and the outside burns before the inside cooks, so invest in a thermometer if you don't have one.
  • Don't prepare the batter more than 30 minutes ahead because the cauliflower releases water and makes everything soggy, so mix just before you're ready to fry.
03 -
  • Keep your batter thick and let it coat the vegetables generously because those thick, irregular bits fry up the crispiest and most satisfying.
  • If you notice the oil smoking or the bhajis browning too quickly, your temperature is too high, so lift them out immediately and let the oil cool slightly before continuing.
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