Crispy Cauliflower Bajji Recipe – Authentic Indian Street Food

Last Updated on 2 months by Neha Deshmukh

Crispy Cauliflower Bajji Recipe – Authentic Indian Street Food

Hey everyone! If you’re craving a little bit of India’s vibrant street food scene, you have to try these Crispy Cauliflower Bajji. Seriously, these are addictive! I remember the first time I had them – a rainy evening in Mumbai, the aroma of spices filling the air… pure bliss. Now, I bring that same magic to my kitchen, and I’m so excited to share it with you.

Why You’ll Love This Recipe

These aren’t just any fried cauliflower. They’re light, crispy, and bursting with flavour. The batter is the key – a perfect blend of textures and spices that coats each floret beautifully. Plus, they’re surprisingly easy to make, even if you’re new to Indian cooking. They’re perfect for a quick snack, a side dish, or even a party appetizer!

Ingredients

Here’s what you’ll need to make these delightful Cauliflower Bajji:

• 20 Cauliflower florets (medium size)
• 0.5 cup All purpose flour / Maida (about 120ml)
• 0.5 cup Corn flour (about 120ml)
• 0.25 tsp Red colour powder (optional, for that classic street food look!)
• 2 tsp Red chilli powder / green chilli paste (adjust to your spice preference)
• 1.5 tsp Ginger-garlic paste
• 1 tsp Garam masala powder
• 1 tsp Crushed fennel seeds
• Few drops Lemon juice
• 1.5 tsp Dry Kasoori methi leaves (crushed)
• As needed Salt & water
• To deep fry Cooking oil

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special:

• Maida & Corn Flour Blend: This is crucial for the texture. Maida gives it that lovely binding, while corn flour adds the crispiness. Don’t skip either!
• Kasoori Methi: Oh, the aroma! This dried fenugreek leaf adds a unique, slightly smoky flavour that’s so characteristic of Indian street food. If you can find it, definitely use it.
• Spice Variations: Feel free to play around with the chilli. My family prefers a milder flavour, so I often use green chilli paste instead of red chilli powder. Some regions also add a pinch of turmeric to the batter for colour and flavour.
• Cauliflower Florets: Medium-sized florets work best. Too small, and they might get lost in the batter. Too big, and they won’t cook through evenly.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, parboil the cauliflower florets with a pinch of salt and a dash of turmeric powder in water for about 5 minutes. This helps them cook through and stay firm. Then, drain them and give them a quick rinse in cold water to stop the cooking process.
2. Now, let’s make the batter. In a bowl, combine the maida, corn flour, red colour (if using), red chilli powder/green chilli paste, ginger-garlic paste, garam masala, crushed fennel seeds, lemon juice, kasoori methi, salt, and water. Whisk it all together until you get a smooth batter that’s similar in consistency to a bajji batter – not too thick, not too runny.
3. Gently coat the parboiled cauliflower florets in the batter, making sure each one is nicely covered. Let them marinate in the batter for at least 30 minutes, or even up to 2 hours for maximum flavour.
4. Heat up your cooking oil in a deep frying pan or wok. Once it’s hot enough (test with a tiny drop of batter – it should sizzle!), carefully drop the battered cauliflower florets into the oil in batches. Don’t overcrowd the pan!
5. Fry them until they’re golden brown and beautifully crispy, flipping occasionally to ensure even cooking. This usually takes about 3-5 minutes per batch.
6. Remove the bajji with a slotted spoon and place them on a paper towel-lined plate to drain any excess oil.
7. Optionally, fry a few curry leaves in the remaining hot oil for garnish. They add a lovely aroma and flavour!
8. Serve hot with your favourite dipping sauce – tomato ketchup is a classic, but you can also try mint chutney or tamarind chutney.

Expert Tips

• Don’t skip the parboiling step! It’s essential for getting perfectly cooked cauliflower.
• Make sure your oil is hot enough before adding the batter. Otherwise, the bajji will absorb too much oil.
• Fry in batches to maintain the oil temperature.
• A little patience goes a long way. Don’t rush the frying process!

Variations

• Vegan Adaptation: This recipe is already naturally vegan! Just double-check your ketchup or chutney to ensure it’s vegan-friendly.
• Gluten-Free Adaptation: Swap the maida for besan (chickpea flour) for a gluten-free version. The texture will be slightly different, but still delicious.
• Spice Level Adjustment: For a milder flavour, reduce the amount of chilli powder or use milder green chillies. For a spicier kick, add a pinch of cayenne pepper.
• Festival Adaptations: These are perfect for Diwali parties or as a monsoon snack. My grandmother always made these during the rainy season!

Serving Suggestions

These are fantastic on their own, but they also pair well with:

• A cup of hot chai
• A cooling raita (yogurt dip)
• A side of sliced onions and lemon wedges

Storage Instructions

These are best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat them in an oven or air fryer to restore some of the crispiness.

FAQs

What is the best way to get the batter to the right consistency?

The batter should be smooth and coat the cauliflower easily, similar to a pancake batter. Add water gradually, a tablespoon at a time, until you reach the desired consistency.

Can I air fry these instead of deep frying?

You can! Lightly spray the battered cauliflower with oil and air fry at 180°C (350°F) for about 15-20 minutes, flipping halfway through. They won’t be quite as crispy as deep-fried, but still delicious.

What is Kasoori Methi and can I substitute it?

Kasoori Methi is dried fenugreek leaves. If you can’t find it, you can try substituting with a teaspoon of dried oregano, but the flavour won’t be quite the same.

How can I prevent the bajji from absorbing too much oil?

Make sure your oil is hot enough and don’t overcrowd the pan. Also, don’t fry them for too long.

Can I prepare the batter and cauliflower florets ahead of time?

Yes! You can parboil the cauliflower and store it in the fridge. You can also prepare the batter a few hours in advance. Just give it a quick whisk before using.

Enjoy making these Crispy Cauliflower Bajji! I hope they bring a little bit of Indian sunshine to your kitchen. Let me know how they turn out in the comments below!