Cauliflower Vepudu (Gobi 65)

Ingredients:

Cauliflower florets - 20

Gram flour (Senagapindi) - 3 tbsp

Rice flour -1 tbsp

Ginger garlic paste - 1/2 tbsp

Coriander powder - 1/2 tbsp

Red chilly powder - 1/2 tbsp

Garam masala - 1/4 tbsp

Turmeric - 1/4 tbsp

Salt - as per taste

Orange food color - 1/8 tbsp (optional)

Oil - for deep frying

Procedure:

1. Wash, clean and boil cauliflower florets in water with turmeric for just 1-2 min. 
2. Drain all the hot water, sprinkle some cold water on them (to prevent over-cooking) and set aside.
3. Take a medium sized mixing bowl, add cauliflower florets (without any water), gram flour, rice flour, ginger garlic paste, coriander powder, red chilly powder, garam masala, pinch of turmeric, salt and mix well with your hand (add very little water if necessary).
4. Be sure that all the florets are coated evenly.
5. Take a pan, heat oil and add all the coated florets little by little. 
6. Fry them in oil until they turn to golden brown and serve hot.

TIP: Deep frying should be done under medium flame only (high flame changes the color of florets immediately, but they remain uncooked inside). While mixing all ingredients with florets, the batter should not be runny. Only the florets should be externally coated with the masala and flour. So, add very little water while mixing. Rice flour add crispness to the florets. So, they taste crunchy.