Boil water with a tsp of salt and add the Cauliflower florets into it. Let it get Blanch until we prepare the batter.
Take all the other ingredients together into a bowl except oil and make a smooth lumpfree batter.
Heat a heavy bottom pan with oil for deep fry. Now drain the florets well and dip them into the batter. Drop them one by one into the hot oil and fry until crisp on a low to medium flame. Fry in 2-3 batches.
Transfer to a tissue paper and serve hot with a sprinkle of pepper powder and fried green chillies.
Note: Use Kashmiri Red Chilli Powder for colour.
