Keralan Cauliflower bhaji
Member recipe

Keralan Cauliflower bhaji

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(4 ratings)

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Serves 8

A yummy treat with tea or a veggie starter on buffet. This is my mum's recipe with a few add ons by me.

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  • A - 250 gm cauliflower
  • B - 1 cup gramflour or plain flour
  • 3 heaped tsp corn flour
  • 1 tsp aniseed
  • 1/2 tsp asafoetida (
  • 1/2 tsp chilli powder
  • 1/4 tsp turmeric powder
  • salt to taste
  • 1/2 tsp baking powder
  • 1/2 cup water or more according to taste.
  • Oil for deep frying or spray oil for grilling
  • For prep
  • 1 tsp salt
  • 1/4 tsp turmeric powder
  • enough water to cover the veg


    1. Prepare your cauliflower by separating them in to florets and soaking them in salt, turmeric powder and water for 1/2 an hour. Drain the water off before preparing batter.
    2. Prepare batter by mixing all the ingredients in (B). Make sure to break any lumps with fork or even better, your fingers (put on kitchen disposable gloves if you have sensitive skin. If your hand starts to 'burn', wash under running tap water immedietly, dry and apply oil to the affected area - grandma's tip)
    3. Dip each floret in the batter and deep fry till 'golden-brown' in colour. For you healthy ones out there, you can grill the veg. Dip in batter and place on baking tray and spray cooking oil on top, turn ar intervals, spraying oil on each turn. Grill for 15 minutes.
    4. Absorb excess oil on kitchen towel and serve hot to enjoy the crisp batter.
    5. The same recipe stands good for any veg of your choice. My other favourites include onion rings, potato, spinach, chilli ( yes, hot green chilli) capsicum, plaintain, the list goes on.

Comments, questions and tips

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21st Feb, 2018
Very enjoyable. I found that the batter needed a little more water and deep frying at 180° took longer than expected so allow plenty of time. 250g of cauliflower is 8-10 florets so it won't feed 8 as described, but the batter is sufficient for at least 500g of cauliflower.
29th Apr, 2017
Light, crisp, fluffy, beautiful seasoning mix, really came out well. I ground up one star anise, used Kashmiri chilli powder, and deep fried, otherwise exactly as recipe.
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