Indian Spiced Chickpea and Cauliflower Bhaji

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-03-23 · Updated 2026-03-23

Crispy fritters made with spiced chickpea flour, cauliflower, and herbs, served with tamarind chutney. This indian-inspired vegan (gluten-free) ready in about 50 minutes pairs chickpea flour, head cauliflower, ginger for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 200g chickpea flour
• 1 head cauliflower
• 1 tbsp ginger
• 2 green chilies
• 2 tbsp tamarind chutney
• 50g flour

Instructions

1. Step 1: Grate the cauliflower using a box grater until you have 2 cups of coarse shreds. Transfer to a large mixing bowl, then add 200g chickpea flour, 1 grated tbsp ginger, 2 finely chopped green chilies, 2 tbsp tamarind chutney, and 50g all-purpose flour. Stir thoroughly with a wooden spoon until the mixture holds together when pressed, adding 2-3 tbsp water if needed to bind. Tip: The mixture should be moist but not wet — too much liquid will make the patties fall apart during frying.
2. Step 2: Divide the mixture into 6 equal portions, shaping each into a round patty about 3 inches in diameter and 1/2 inch thick. Press firmly with your hands to compact the mixture, ensuring the edges are even and the patties hold their shape. Tip: For easier handling, lightly flour your hands before shaping each patty.
3. Step 3: Heat 2 inches of vegetable oil in a deep frying pan or wok over medium-high heat until it reaches 350°F (175°C). Test the temperature by briefly submerging a breadcrumb — it should sizzle and turn golden in 15-20 seconds. Gently slide 2-3 patties into the oil, being careful not to overcrowd the pan.
4. Step 4: Fry the patties for 3-4 minutes on each side, or until the edges are golden brown and crispy, and the centers are cooked through (they should feel firm to the touch). Use tongs to flip them halfway through cooking. Tip: Maintain a steady oil temperature — if it drops too low, the patties will absorb excess oil and become greasy.
5. Step 5: Remove the patties with a slotted spoon and place them on a wire rack set over a parchment-lined baking sheet to drain excess oil. Let rest for 2-3 minutes before serving warm, accompanied by tamarind chutney for dipping. Tip: The chutney adds a tangy contrast to the spiced, crispy texture of the bhaji.