Cauliflower and Onion Bhajis
Makes about 20 bhajis
  • 225g besan (chickpea) flour
  • ½ tsp chilli powder
  • 1 tsp tumeric powder
  • 1 tsp baking powder
  • 1 tsp salt
  • ½ tsp cumin powder
  • Cold water
  • 1 medium brown onion, finely sliced
  • ½ head cauliflower, cut into small florets
  • ¼ cup coriander, chopped
  • Canola or vegetable oil for frying
  1. First, place your cauliflower in a steamer basket and steam for 2 or 3 minutes until it has started to soften but is still firm. Allow to cool completely.
  2. In a bowl, mix together the flour, chilli, turmeric, baking powder, and salt. Mix to get out any lumps.
  3. While whisking, slowly add enough cold water to make a thick batter. Add your coriander, onion and cooled cauliflower and mix well. Making sure everything is coated.
  4. Heat about 2 or 3 cms of oil in a fry pan over a medium/high heat. Drop loose dessert spoonfuls of the mixture into the oil. Don’t press down or have too much of the batter in the spoonful, the beauty of these is how crisp and gnarly they are. Cook until golden on one side and then flip them. Cook the second side until golden and then place on kitchen paper to drain for a few minutes while you cook the rest.
  5. I like to serve these with a fresh cucumber raita and sweet mango chutney. These are a great party appetiser or serve a few as an entree with Friday nights take away, or home made Indian. Perfect with a Butter Chicken or Prawn Curry.
Recipe by Eatin' mess at