Chop 350 grams cauliflower in small pieces. Rinse them very well and keep in a bowl.

Now add enough hot water so that all the florets are covered cover and blanch the florets for 20 minutes.

In a small bowl, add 1 to 2 tbsp water and soak 4 dry red chilies in it for 15 minutes.

Drain the gobhi florets well and take them in a mixing bowl or pan.

Then add 6 tbsp besan, 4 tbsp rice flour and 2 tbsp corn starch.

Add ¼ tsp turmeric powder, ½ tsp red chilli powder, ½ tsp garam masala powder and ½ tsp coriander powder.

Also add ½ tsp lemon juice. then add 1/3 cup water.
next add salt. mix everything very well.

In a small grinder jar or chutney grinder, add 1.5 tsp chopped garlic and 1.5 tsp roughly chopped ginger.

add the soaked red chilies

Cover and allow to marinate for 30 minutes.

Heat 5 to 6 tbsp oil in a kadai. when the oil becomes medium hot, place the batter coated cauliflower florets in the hot oil.
fry one side and when it becomes crisp, turn over and fry the other side.

Fry them evenly, till they are golden and crisp. fry them in batches.

With a slotted spoon, remove the fried cauliflower florets and place them on kitchen paper towels to absorb extra oil.