Cauliflower Bhajis

The first time I had cauliflower bhajis was at a crowded Diwali party where someone's auntie had made a mountain of them. They disappeared in minutes while I stood there wondering how something so simple could taste so extraordinary. I've been making them ever since, tweaking and testing until my kitchen smelled just like that night.

Last summer I made these for a casual Friday dinner with friends. We ended up standing around the stove eating them straight from the paper towels, burning our fingers and not caring a bit. Something about hot crispy food brings people together like nothing else.

Ingredients

• 1 medium head cauliflower: Cut into small florets about the size of a walnut so they cook through evenly and get nicely coated
• 1 small red onion: Finely sliced because the sweetness balances all those warm spices beautifully
• 120 g chickpea flour: Also called gram flour or besan, this is what gives bhajis their signature nutty flavor
• 2 tbsp rice flour: The secret weapon for extra crispiness that really lasts
• 2 tbsp fresh cilantro: Chopped right before using for the brightest flavor
• 2 green chilies: Leave the seeds in if you like heat or remove them for a milder version
• 1 tsp cumin seeds: Toast them briefly in a dry pan for even more depth
• 1 tsp ground coriander: Works alongside the cumin for that classic Indian flavor profile
• 1/2 tsp turmeric powder: Adds beautiful color and earthy undertones
• 1/2 tsp chili powder: Adjust based on your spice tolerance
• 1/2 tsp garam masala: This warming spice blend ties everything together
• 1/2 tsp salt: Taste the batter before frying and adjust as needed
• 1/4 tsp baking powder: Helps create that light airy texture inside
• 100-120 ml water: Add gradually until you get the right consistency
• Vegetable oil: Use something neutral like canola or sunflower for deep frying
• 200 g Greek yogurt: Full fat makes the creamiest dip
• 1 tbsp fresh mint: Finely chopped brings a cooling element
• 1 tbsp lemon juice: Brightens up the rich yogurt
• 1/2 tsp ground cumin: Echoes the cumin in the bhajis

Instructions

Make the yogurt dip first:

Whisk together the Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt until smooth. Cover and refrigerate so the flavors have time to meld while you make the bhajis.

Mix the dry ingredients:

In a large bowl combine chickpea flour, rice flour, cumin seeds, ground coriander, turmeric, chili powder, garam masala, baking powder, and salt. Whisk them together so everything is evenly distributed.

Coat the vegetables:

Add the cauliflower florets, red onion, cilantro, and green chilies to the flour mixture. Toss everything together with your hands until each piece is well coated with the spice blend.

Add water gradually:

Pour in the water a little at a time, stirring constantly. You want a thick batter that clings to the vegetables, about the consistency of thick cake batter.

Heat the oil:

Pour enough oil into a deep pan or wok to reach about 2 inches up the sides. Heat it to 170°C or test by dropping in a small piece of batter, it should sizzle immediately and rise to the surface.

Form the bhajis:

Use two tablespoons or your hands to drop portions of the batter into the hot oil. Make them roughly the size of golf balls but dont worry about perfection.

Fry in batches:

Cook the bhajis for 4 to 5 minutes, turning them occasionally so they brown evenly. They are done when they are deep golden all over and feel light when you tap them.

Drain and serve:

Lift them out with a slotted spoon and let them drain on paper towels while you fry the rest. Serve them hot alongside the chilled yogurt dip.

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My partner usually stands guard by the stove while I fry claiming quality control is essential. Really they just cannot resist eating them fresh and hot, which I cannot blame them for because neither can I.

Getting The Perfect Crisp

The rice flour is not optional if you want that restaurant style crunch. I learned this the hard way after several batches that went soggy within minutes. Also make sure your oil is properly hot before you start.

Make Them Your Own

Sometimes I add a handful of spinach leaves or grated carrot to the batter for extra vegetables. You can also throw in some curry leaves with the oil for a South Indian twist that tastes incredible.

Serving Suggestions

These work as an appetizer but also make a fantastic light dinner with a simple salad on the side. They are perfect party food because you can make the batter ahead and fry just before serving.

• Set up a dipping station with the yogurt dip and maybe some mango chutney too
• Squeeze fresh lemon over them right before serving for a pop of acidity
• Keep them warm in a 150°C oven if you are frying a big batch

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These bhajis have become my go-to for bringing people together. Hope they become a favorite in your kitchen too.

Recipe FAQs

→ How do I ensure my bhajis are crispy?

For maximum crispiness, ensure your oil is at the correct temperature (170°C/340°F) before frying. Don't overcrowd the pan, as this can lower the oil temperature and lead to soggy bhajis. The addition of rice flour in the batter also contributes significantly to a crisp texture.

→ Can I bake these cauliflower fritters instead of frying?

While traditionally fried, you can try baking them. Spread the batter in a thin layer on a baking sheet lined with parchment paper and bake at 200°C (390°F) for 20-25 minutes, flipping halfway, until golden and cooked through. Note that the texture will be softer than fried versions.

→ What can I use if I don't have chickpea flour?

Chickpea flour (besan) is crucial for the authentic taste and binding. If absolutely necessary, you might try a blend of all-purpose flour and a little cornstarch, but the flavor and texture will differ significantly.

→ How can I adjust the spice level?

To increase the spice, add more finely chopped green chilies or chili powder to the bhaji batter. For a milder version, omit the green chilies entirely and reduce the chili powder to your preference.

→ Can these be made ahead of time?

Bhajis are best enjoyed fresh and hot for optimal crispiness. However, you can prepare the batter a few hours in advance and refrigerate it. Reheat cooked bhajis in an oven or air fryer to regain some crispness, though they might not be as perfect as freshly fried ones.

→ What other vegetables can I add to the fritters?

Feel free to experiment with other finely chopped vegetables like spinach, potatoes (grated), or bell peppers. Ensure the vegetables are cut small and well-coated with batter for even cooking.