Here is another cauliflower recipe. Bajji is a fried snack that is eaten across India. In my Oven roasted curried cauliflower post, I mentioned how much I love eating these and here I am sharing the recipe with all of you. This battered and deep fried cauliflower/bajjis are made with gram flour/besan flour.
When making the batter, it might seem like the batter is thick. Do not add more water. The blanched cauliflower florets will have some retained water which will add to the batter consistency. The consistency should be pasty before adding the florets. This battered and deep fried cauliflower taste best when still warm.
Is besan flour and chickpea flour the same?
Besan flour is often confused with chickpea flour. Besan flour is made from split chickpeas while chickpea flour is made from dried white garbanzo beans.
Can besan/gram flour and chickpea flour used interchangeably?
I have not tried it personally but from what I have read, you can substitute one with the other with some changes. Besan/gram flour is finer and chickpea flour is coarse. If using chickpea flour instead of besan/gram flour, the batter will take little less water. For more information on the difference between chickpea and gram flour, check out Vegan Richa’s website.
Though I recommend using besan/gram flour for this recipe, please let me know how how it turns out with chickpea flour if any of you try.
You can use the same batter to make potato or onion bajji and serve it as a platter.
Bajjis in our home disappear in a jiffy. But if you want to save some for the next day, reheat them in the oven. Preheat oven to 300 Fahrenheit. Spread the bajji’s on a sheet pan and bake for 10 minutes.
Let me know in the comments section how this turned out.
- 2.5 cups Cauliflower florets
- 1 teaspoon Ginger garlic paste
- 1 teaspoon Any hot chili powder
- 1/8 teaspoon Ground black pepper
- 1/2 + 3/4 teaspoon Salt
- 1/3 cup Gram/Besan flour
- 2 tablespoons Corn flour
- 1/4 cup Water
- Canola Oil for deep frying
- Bring 5 cups of water in a sauce pan to boil. Add 1/2 teaspoon of salt and turmeric.
- Once the water comes to a boil, switch off the gas, add the cauliflower florets and cover them. Blanch for 16-20 minutes. Once done drain the cauliflower and pat dry.
- Meanwhile make the batter. Mix gram flour, corn flour, chili powder, pepper powder, turmeric, ginger paste, garlic paste and 3/4th teaspoon salt with 1/4th cup of water and keep aside. The batter will be thick and paste like consistency.
- Heat oil in heavy bottomed pan for deep frying.
- Check if the oil is hot by adding a drop of the batter into the oil. If the batter sizzles and rises up without touching the bottom, the oil is ready.
- Add the florets into the batter and mix. Drop the battered cauliflower florets using a spoon into the oil and fry till golden brown.
- Serve warm with ketchup or any hot sauce.