Cauliflower Bhajis

The smell of cumin seeds hitting hot oil still takes me back to my friend Priya's tiny London kitchen, where she first taught me how to make proper bhajis. We crowded around her stove, drinking chai while she showed me that the secret lies in getting the batter consistency just right, thick enough to cling to every cauliflower nook and cranny. That evening, we burned through three batches before landing on the perfect technique, and I've never looked at cauliflower the same way since.

Last summer I made these for my neighbor's potluck, and honestly, I was nervous because half the guests had never tried Indian food before. Within ten minutes of setting the platter down, people were asking for the recipe, and someone actually admitted to eating seven bhajis in one sitting. There's something about the combination of warm spices and that satisfying crunch that makes these completely irresistible, even to skeptical eaters.

Ingredients

• 1 medium head cauliflower: cut into small florets, about 500g, and try to keep them similar in size for even cooking
• 1 small red onion: finely sliced, the sweetness here balances beautifully with the spices
• 120 g chickpea flour: also called gram flour or besan, this is what gives bhajis their signature texture and nutty flavor
• 2 tbsp rice flour: this addition is my game-changer for extra crispiness that lasts longer
• 2 tbsp fresh cilantro: chopped, plus more for garnish because fresh herbs make everything better
• 2 green chilies: finely chopped, leave the seeds in if you like heat
• 1 tsp cumin seeds: these blooming in the hot oil create that authentic aroma
• 1 tsp ground coriander: adds a warm, citrusy depth to the spice blend
• 1/2 tsp turmeric powder: mostly for that gorgeous golden color, though it adds subtle earthiness too
• 1/2 tsp chili powder: adjust based on your heat tolerance
• 1/2 tsp garam masala: the finishing spice that brings everything together
• 1/2 tsp salt: or to taste, but don't skimp here as salt activates all the spices
• 1/4 tsp baking powder: helps create that light, airy texture inside
• 100–120 ml water: add gradually until you reach the right consistency
• Vegetable oil: for deep-frying, choose something neutral with a high smoke point

Ingredients

• 200 g Greek yogurt: plain and full-fat works best for that creamy, cooling contrast
• 1 tbsp fresh mint: finely chopped, this freshness is essential
• 1 tbsp fresh cilantro: more chopped herbs never hurt
• 1 tsp lemon juice: brightens everything and cuts through the fried richness
• 1/2 tsp ground cumin: echoes the cumin in the bhajis for harmony
• Pinch of salt: just enough to wake up all the flavors

Instructions

Whisk together the yogurt dip:

In a small bowl, combine the Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt. Mix until everything's well incorporated, then cover and pop it in the fridge to chill while you make the bhajis, which also helps the flavors meld together beautifully.

Mix the dry spice blend:

In a large mixing bowl, combine the chickpea flour, rice flour, cumin seeds, ground coriander, turmeric, chili powder, garam masala, baking powder, and salt. Whisk them together thoroughly so the spices are evenly distributed throughout the flour, which prevents any hot spots in your final bhajis.

Coat the vegetables:

Add the cauliflower florets, red onion, cilantro, and green chilies to the flour mixture. Use your hands to toss everything together, making sure each piece of cauliflower gets dusted with the spiced flour, which helps the batter adhere better later.

Add water gradually:

Pour in the water a little at a time, stirring constantly with a spatula or your hands, until you have a thick batter that clings to the vegetables. You want it sticky enough to coat the cauliflower but not so wet that it drips off, and I've found that about 100-120 ml usually hits the sweet spot.

Heat your oil:

Pour enough vegetable oil into a deep pan or wok to reach about 2-3 inches up the sides, then heat it to 170°C or 340°F. If you don't have a thermometer, drop a small piece of batter into the oil, and if it sizzles and rises to the top immediately, you're good to go.

Shape and fry the bhajis:

Using a spoon or your hands, drop small portions of the battered cauliflower into the hot oil, being careful not to overcrowd the pan. I usually do about 4-5 bhajis at a time so the oil temperature doesn't drop too much, which would make them soggy instead of crisp.

Golden and crisp:

Fry for 4-5 minutes, turning them occasionally with your slotted spoon, until they're deeply golden brown all over and sound hollow when you tap them. Listen for that satisfying sizzle to slow down, which tells you they're done inside.

Drain and serve:

Lift the bhajis out with your slotted spoon and let them drain on paper towels for a minute, which removes excess oil. Serve them immediately while they're still hot and at their crispest, with that chilled yogurt dip on the side.

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My aunt once requested these for her birthday dinner instead of cake, and when I asked why, she said there was something about the combination of that first hot crunch followed by the cooling yogurt that made her feel like she was traveling somewhere exciting without leaving her dining room. Now I make them every time she visits, and honestly, I get it.

Making Ahead

You can prepare the batter and cut the vegetables up to 4 hours ahead, but don't add the water until you're ready to fry, or the cauliflower will start weeping and make everything soggy. The yogurt dip actually benefits from sitting in the fridge for a few hours, so feel free to make that first thing and let those flavors develop.

Oil Temperature

I've learned the hard way that if your oil isn't hot enough, the bhajis will absorb way too much oil and turn greasy and heavy. But if it's too hot, they'll burn on the outside before cooking through. That sweet spot around 170°C makes them perfectly golden and crisp, with tender, spiced cauliflower inside.

Serving Suggestions

These bhajis work beautifully as part of a larger Indian spread alongside dal, rice, and a curry, or just on their own as a party appetizer. I've also served them as cocktail snacks with gin and tonics, and the combination is unexpectedly perfect.

• Try adding a pinch of chaat masala over the finished bhajis for that tangy, salty kick
• Swap mint for dill in the yogurt dip if that's what you have on hand
• Make them bite-sized for easier party eating, or larger for a more substantial appetizer

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There's something so satisfying about pulling a batch of these from the oil, all golden and fragrant, and watching friends reach for them before they've even hit the serving plate. I hope they bring as much joy to your kitchen as they have to mine.

Frequently Asked Questions

→ What gives these fritters their crispiness?

The combination of chickpea flour and a touch of rice flour in the batter is key. Rice flour specifically helps to achieve an extra-crisp texture when deep-fried. Ensuring the oil is at the correct temperature (170°C/340°F) also plays a crucial role in preventing sogginess and promoting a golden, crunchy exterior.

→ Can I prepare the batter ahead of time?

While you can chop the vegetables and mix the dry ingredients for the batter in advance, it's best to add the water and combine with the vegetables just before frying. This prevents the vegetables from releasing too much moisture and making the batter watery, which can affect crispiness.

→ Are these suitable for a gluten-free diet?

Yes, these fritters are made with chickpea flour and rice flour, both of which are naturally gluten-free. However, if you have severe gluten sensitivities, always ensure that all ingredients, including spices and oils, are certified gluten-free to avoid cross-contamination.

→ What type of oil is best for frying?

Vegetable oil is a good choice for deep-frying due to its high smoke point and neutral flavor. Other suitable options include canola oil, sunflower oil, or peanut oil. Ensure there's enough oil in the pan for the bhajis to be mostly submerged, allowing for even cooking and crisping.

→ How can I adjust the spice level of the bhajis?

You can easily customize the spice level. For more heat, increase the amount of green chilies or chili powder. If you prefer a milder flavor, you can reduce or omit the green chilies and lessen the chili powder. The garam masala adds aromatic warmth rather than intense heat.