Crispy Golden Cauliflower Bhajis (Printable)

Spiced cauliflower fritters in chickpea batter, served with cooling mint yogurt dip. Vegetarian and gluten-free.

# Ingredient List:

→ For the Bhajis

01 - 1 medium head cauliflower, cut into small florets (about 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

# Directions:

01 - In a small bowl, combine Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt. Cover and refrigerate until serving time.
02 - In a large bowl, mix together chickpea flour, rice flour, cumin seeds, ground coriander, turmeric, chili powder, garam masala, baking powder, and salt.
03 - Add cauliflower florets, red onion, 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 completely coats the vegetables. The consistency should be thick and clingy, not thin and runny.
05 - Heat vegetable oil in a deep pan or wok to 340°F (170°C).
06 - Using a spoon or hands, carefully drop small portions of batter into the hot oil without overcrowding the pan. Fry in batches 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 hot with chilled yogurt dip.

# Expert Tips:

01 -
  • The batter clings to every floret and fries up shatteringly crisp on the outside while staying tender inside.
  • You can prep the yogurt dip ahead and let the flavors meld while you fry, making hosting easier.
  • These taste like something from a street food stall but come together in your own kitchen with pantry spices.
  • They are naturally gluten-free thanks to chickpea flour, so everyone at the table can enjoy them.
02 -
  • Do not add too much water at once or the batter will turn soupy and slide right off the vegetables, leaving you with sad, naked cauliflower.
  • If the oil is too hot, the outside will burn before the cauliflower cooks through, so use a thermometer or test with a small piece first.
  • Frying in small batches keeps the oil temperature steady and prevents the bhajis from sticking together into one giant clump.
03 -
  • Let the batter rest for 5 minutes after mixing so the chickpea flour hydrates fully and the bhajis fry up lighter.
  • Keep a spider strainer or slotted spoon handy to fish out any stray bits of batter from the oil between batches, so they do not burn and make the oil taste bitter.
  • Serve the bhajis within 10 minutes of frying for the best texture, they lose their crispness quickly as they sit.
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