Save to Pinterest The smell of hot oil and toasted cumin always takes me straight back to a tiny kitchen in London where my neighbor taught me to stop overthinking fritters. She'd toss cauliflower into spiced chickpea batter with such ease, no measuring spoons in sight, just instinct and a wooden spoon. These bhajis came out shatteringly crisp, nothing like the soggy versions I'd attempted before. That afternoon, I learned that the secret wasn't in the recipe but in trusting the batter's texture and the sound of the sizzle.
I made these for a friend's birthday once, doubling the batch because I was nervous about running out. By the time I'd fried the last handful, the first tray was already empty and someone was asking if I'd hidden more in the kitchen. We ended up sitting on the floor with the serving plate between us, dipping and laughing and forgetting about the cake entirely.
Ingredients
- Cauliflower florets: Small florets fry faster and get crispier, so don't leave them too chunky or they'll steam inside the batter.
- Chickpea flour: This is the backbone of the batter, nutty and naturally gluten free, and it crisps beautifully when fried.
- Rice flour: Just two tablespoons make all the difference in crunch, don't skip it if you want that shatter.
- Red onion: Thinly sliced onion adds sweetness and a bit of char once it hits the oil.
- Cumin seeds: Whole seeds give little bursts of warmth, much better than ground cumin here.
- Green chilies: Optional but worth it if you like a gentle kick that doesn't overpower the spices.
- Baking powder: A small amount lightens the batter just enough without making it puffy.
- Greek yogurt: Thick and tangy, it's the perfect cool contrast to hot, spiced fritters.
- Fresh mint and cilantro: Chopped fine and stirred into yogurt, they bring brightness that feels necessary, not decorative.
Instructions
- Make the Yogurt Dip:
- Stir together Greek yogurt, mint, cilantro, lemon juice, cumin, and salt in a small bowl. Cover it and tuck it into the fridge so the flavors can settle while you fry.
- Mix the Dry Ingredients:
- In a large bowl, whisk chickpea flour, rice flour, cumin seeds, coriander, turmeric, chili powder, garam masala, baking powder, and salt until evenly combined.
- Add the Vegetables:
- Toss in cauliflower florets, red onion, cilantro, and green chilies if using. Stir everything so the florets are coated in the spiced flour.
- Form the Batter:
- Drizzle in water gradually, stirring as you go, until you have a thick sticky batter that clings to the cauliflower without pooling at the bottom. It should look rough and clumpy, not smooth.
- Heat the Oil:
- Pour vegetable oil into a deep pan or wok and heat to 170 degrees Celsius. Test with a tiny bit of batter, it should sizzle and rise immediately.
- Fry in Batches:
- Drop spoonfuls of the batter into the hot oil, leaving space between each one so they don't stick together. Fry for 4 to 5 minutes, turning gently, until deep golden and crisp all over.
- Drain and Serve:
- Lift the bhajis out with a slotted spoon and let them drain on paper towels. Serve them hot with the chilled yogurt dip on the side.
Save to Pinterest One evening I served these at a dinner party where half the guests had never tried Indian food beyond takeaway curry. Watching someone bite into a bhaji and pause, surprised by the layers of spice and texture, reminded me why I love cooking food that feels both comforting and new. By the end of the night, three people had asked for the recipe and one friend admitted she'd eaten six without realizing.
Getting the Batter Right
The batter should feel almost too thick at first, like it's barely coming together. That's exactly what you want because the moisture from the cauliflower will loosen it slightly as it sits. If you can shake the bowl and see liquid pooling, you've added too much water and the bhajis won't hold their shape in the oil.
Frying Without Fear
I used to be terrified of deep frying until I realized the oil temperature matters more than anything else. Use a thermometer if you have one, or drop in a small piece of batter and watch how it behaves. If it sinks and stays there, the oil is too cold. If it darkens immediately, it's too hot. The perfect fry floats up quickly and bubbles gently around the edges.
Serving and Storing
These bhajis are best eaten within an hour of frying when they're still crackling. If you need to make them ahead, fry them fully, let them cool, and then reheat in a hot oven for a few minutes to bring back the crispness. The yogurt dip can be made a day in advance and actually tastes better after the herbs have had time to infuse.
- Sprinkle with chaat masala or a squeeze of lemon right before serving for extra brightness.
- If you have leftover batter, fry it up as thin crackers and serve them as a snack.
- Double the batch if you're feeding more than four people, they disappear faster than you'd think.
Save to Pinterest There's something deeply satisfying about pulling a golden bhaji from hot oil and hearing that crackle as it drains. I hope these become your go to whenever you want something warm, spiced, and impossible to stop eating.
Recipe FAQs
- → Can I bake these bhajis instead of frying?
Yes, you can bake them at 200°C (400°F) for 20-25 minutes, flipping halfway through. Brush with oil before baking for better crispiness, though they won't be quite as crispy as the fried version.
- → What can I substitute for chickpea flour?
Chickpea flour is essential for authentic flavor and texture, but you can try a mix of all-purpose flour with a bit of cornstarch. Note that this will change the taste and won't be gluten-free.
- → How do I know when the oil is hot enough?
Drop a small amount of batter into the oil. If it sizzles immediately and rises to the surface, the oil is ready. You can also use a thermometer to check for 170°C (340°F).
- → Can I make the bhajis ahead of time?
Bhajis are best served fresh, but you can reheat them in a 180°C (350°F) oven for 5-7 minutes to restore crispiness. Avoid microwaving as they'll become soggy.
- → What other vegetables work well in bhajis?
Onions, spinach, potatoes, and bell peppers all make excellent bhajis. You can mix vegetables or use them individually with the same spiced batter.
- → How can I make the bhajis less spicy?
Reduce or omit the green chilies and chili powder. The other spices provide flavor without heat, so you'll still have delicious bhajis with milder spicing.