Golden, spiced cauliflower fritters, crafted with chickpea flour and served with a cool, zesty yogurt dip. A delightful vegetarian appetizer.
# What You'll Need:
→ For the Bhajis
01 - 1 medium head cauliflower, cut into small florets (about 1.1 lbs)
02 - 1 small red onion, finely sliced
03 - 1 cup chickpea flour (gram flour/besan)
04 - 2 tbsp rice flour
05 - 2 tbsp fresh cilantro, chopped
06 - 2 green chilies, finely chopped (optional)
07 - 1 tsp cumin seeds
08 - 1 tsp ground coriander
09 - 1/2 tsp turmeric powder
10 - 1/2 tsp chili powder
11 - 1/2 tsp garam masala
12 - 1/2 tsp salt (or to taste)
13 - 1/4 tsp baking powder
14 - 1/3–1/2 cup water (as needed to form a thick batter)
15 - Vegetable oil, for deep-frying
→ For the Yogurt Dip
16 - 3/4 cup plain Greek yogurt
17 - 1 tbsp fresh mint, finely chopped
18 - 1 tbsp fresh cilantro, finely chopped
19 - 1 tsp lemon juice
20 - 1/2 tsp ground cumin
21 - Pinch of salt
# Directions:
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 4–5 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.
