# How to Make It:
01 - In a small bowl, mix together Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt. Cover and refrigerate until ready to serve.
02 - In a large bowl, combine 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 (if using) to the flour mixture. Toss to coat well.
04 - Gradually add water, stirring to form a thick batter that coats the vegetables. The mixture should be sticky but not runny.
05 - Heat vegetable oil in a deep pan or wok to 340°F.
06 - Using a spoon or your hands, drop small portions of the batter into the hot oil, being careful not to overcrowd the pan.
07 - Fry the bhajis in batches for 4 to 5 minutes, turning occasionally, until golden brown and crisp.
08 - Remove with a slotted spoon and drain on paper towels. Serve hot with the chilled yogurt dip.
