# 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
13 - 1/4 tsp baking powder
14 - 1/3–1/2 cup water (as needed)
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
# How to Prepare:
01 - In a small bowl, combine Greek yogurt, mint, cilantro, lemon juice, ground cumin, and salt. Mix thoroughly until smooth. Cover and refrigerate until serving time to allow flavors to meld.
02 - In a large mixing bowl, whisk together chickpea flour, rice flour, cumin seeds, ground coriander, turmeric, chili powder, garam masala, baking powder, and salt until well blended.
03 - Add cauliflower florets, sliced red onion, chopped cilantro, and green chilies (if using) to the flour mixture. Toss everything together thoroughly, ensuring all vegetable pieces are evenly coated with the spice blend.
04 - Gradually pour in water while stirring continuously. Add just enough liquid to create a thick, sticky batter that clings to the vegetables. The consistency should hold its shape when dropped from a spoon—not too thin or runny.
05 - Pour vegetable oil into a deep pan or wok to a depth of about 2 inches. Heat over medium-high heat until the temperature reaches 340°F. Test the oil readiness by dropping in a small piece of batter—it should sizzle immediately and rise to the surface.
06 - Working in batches to avoid overcrowding, carefully drop rounded tablespoon-sized portions of batter into the hot oil. Fry for 4–5 minutes, turning occasionally with a slotted spoon, until deep golden brown and crispy all over.
07 - Remove finished bhajis with a slotted spoon, allowing excess oil to drip off. Transfer to paper towels to drain briefly. Serve immediately while hot and crispy, accompanied by the chilled yogurt dip for dipping.
