Cauliflower Bhajis with Cucumber Mint Raita!

Now that I mastered the art of pakoras, I feel like a dirty snack food vendor on the streets of New Delhi! But with cleaner fingernails.


The other night, to accompany a delicious daal, I made cauliflower bhajis with a cool creamy raita to dip them in.

What you’ll need: 

  • Chickpea flour
  • A small head of cauliflower chopped into small pieces
  • A red onion, chopped
  • Chilli powder, and/or other indian spices
  • A bit of salt
  • Optional: Green chillies, fresh coriander
  • Veg oil for deep frying

For the raita:

  • 1 cup of plain yogurt
  • Some fresh  mint
  • Half a cucumber
  • Some cumin seeds, toasted and crushed in a mortar and pestle, or some ground cumin powder
  • 2 teaspoons of sugar
  • 1 teaspoon of salt
  • The juice of one lime

What to do:

First, steam or boil the cauliflower pieces for about 3-5 minutes. So they’re softer but still firm. In a large bowl, toss the cauliflower pieces with some chopped onion, add about 3/4 cup of chickpea flour and the spices. Now slowly add water until a thick gloopy batter covers the veg pieces. It should be thick enough to coat the veggies–if you pick up a piece of cauliflower and hold it upside down, the batter shouldn’t drip off easily.

In a good pot, heat oil (at least 2 inches deep) over medium heat until a small drop of batter sizzles and floats to the surface.

Drop spoonfuls of the mixture into the hot oil, about 5 at a time. They should only need about 3-5 minutes to cook through and turn golden brown. Remove and put on a plate lined with paper towel to let the extra oil absorbe.

In a small bowl, combine the yogurt, cumin, salt, sugar and lime juice. Chop the mint and grate the cucumber on a good box grater, add and stir!


This entry was posted in Chutneys, Dips, Sauces, Indian, Uncategorized, Veg. Bookmark the permalink.

2 Responses to Cauliflower Bhajis with Cucumber Mint Raita!

  1. Henri says:

    you make it sound so easy …. love it.

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