Boil sufficient water to immerse the
cauliflowers.
Add salt (1 tsp) and turmeric powder.
Gradually add the cauliflowers to this brine
solution.
Cook for 8 - 10 minute over medium heat until the
cauliflowers are half cooked.
Drain and keep aside.
Prepare a batter with the gram flour (besan),
carom seeds, lemon juice, coriander, green chilies, yoghurt, ginger
garlic pastes, garam masala, chili powder, salt and just enough
water to have a thick and smooth consistency.
Heat oil in a kadhai (wok).
Dip each cauliflower into the batter, coat evenly
and deep fry over medium heat till golden in color and crisp.
