Cauliflower bhajis with raita recipe | Waitrose

Try this delicious, hot canapé recipe with other vegetables too.  They are great for entertaining when serving as a nibble with drinks, or as a starter.

  • Preparation time: 15 minutes
  • Cooking time: 15 minutes
  • Total time: 30 minutes 30 minutes

Makes: about 24


100g plain flour
2 tsp ground cumin
2 tsp ground coriander
½ tsp turmeric
2 tsp Bart Nigella Seeds 
Large pinch cayenne pepper, or to taste
1 whole and 1 yolk Waitrose British Blacktail Free Range Eggs, lightly beaten
150ml chilled sparkling water
1 medium cauliflower, cut into bitesize florets
Vegetable oil, for deep frying
Fresh coriander, to serve

For the raita:

1 eating apple, such as Cox or Braeburn
2 tbsp lemon juice
½ x 25g pack fresh mint, leaves only, finely shredded
200g natural yogurt
Large pinch cayenne pepper, or to taste



1. Place the flour in a large bowl, stir in the spices and ½ tsp salt. Make a well in the centre and whisk in the beaten whole egg and yolk, gradually adding the water to make a thick batter.

2. Thoroughly coat the cauliflower florets in the batter. Heat a deep, heavy-based pan, one-third full with oil, until a little batter dropped into the oil sizzles and turns golden in 20-30 seconds.

3. Gently lower the florets into the hot oil, in batches and cook for 3-4 minutes or until puffed and golden. Remove with a slotted spoon and drain on kitchen paper. Keep warm while you cook the rest.

4. Meanwhile, prepare the raita. Coarsely grate the apple into a bowl with the lemon juice and stir to coat thoroughly. Stir in the mint and the yogurt. Season and sprinkle some cayenne over the top. Serve the bhajis immediately, scattered with coriander leaves, with the raita alongside for dipping.