Cauliflower & Onion Bhaji Recipe

Wash cauliflower and break into bite-sized florets. Pat dry thoroughly so batter adheres and oil does not splatter.

Peel and thinly slice the yellow onion. Place onion slices in a bowl and separate rings lightly with your fingers.

Chop cilantro, green chili (if using), grate ginger, and mince garlic. Set aside.

Combine dry ingredients

In a large mixing bowl, whisk together gram flour, rice flour, baking powder, garam masala, ground cumin, ground coriander, turmeric, red chili powder, salt, and black pepper until evenly combined.

Add grated ginger, minced garlic, chopped cilantro, and chopped green chili to the dry mix and toss so the aromatics coat with the flour mixture.

Add the cauliflower florets and sliced onion to the bowl. Toss well to coat all pieces in the dry mixture — coating helps crispness.

Gradually add about 1/2 cup cold water and 1 tablespoon lemon juice to the bowl, mixing with a spatula until a thick, tacky batter clings to the vegetables. The batter should be just enough to bind the vegetables; avoid making it runny. Adjust with a tablespoon more water if needed; the mixture should hold together when pressed.

Pour vegetable oil into a wide, heavy-bottomed skillet to a depth of about 1 to 1.5 inches (or use a deep fryer). Heat oil over medium-high heat to 350°F (175°C). If you don’t have a thermometer, test by dropping a small pinch of batter into the oil — it should sizzle and rise to the surface within a few seconds and begin to slowly brown.

Using two spoons or your fingers, drop loosely packed tablespoon-sized portions of the batter-coated cauliflower and onion into the hot oil, being careful not to overcrowd the pan. Fry in batches so temperature remains steady.

Cook each bhaji for 4–6 minutes, turning occasionally, until golden brown and crisp on all sides. Smaller pieces may take less time; larger clusters may take longer. Internal cauliflower should be tender when pierced with a knife.

Use a slotted spoon to transfer cooked bhajis to a plate lined with paper towels to drain. Lightly season with a pinch of salt while hot, if desired.

Repeat frying until all batter is used, replenishing oil heat to maintain 350°F (175°C).

Serve hot, garnished with additional cilantro leaves and lemon wedges. Offer yogurt or tamarind chutney on the side for dipping.