1) In a large bowl, add all of the cauliflower florets and 1/2 tsp salt.
2) Pour 4 cups of boiling water and allow the cauliflower to blanch for 5 minutes.
3) After 5 minutes, drain the water and set the florets aside in the bowl.
1) In a large bowl, combine 2 Tbsp yogurt, 1 tsp Kashmiri red chili powder, 1/4 tsp turmeric, 1/2 tsp garam masala, 1/2 tsp coriander powder, 1 tsp ginger/garlic paste, 1 tsp lemon juice, 2 Tbsp chopped cilantro, 1 tsp oil, 1/2 tsp salt, 1/4 cup corn flour, and 1/4 cup rice flour.
2) Mix everything together thoroughly.
3) Add the blanched & drained cauliflower. Mix until all of the cauliflower is evenly coated.
PRO TIP: If the batter seems too thick, add 1-3 tsp of water to help coat the cauliflower evenly.
4) In a large frying pan over med/high heat, add enough oil to deep fry the cauliflower.
5) Once the oil is up to temperature (375F - 400F), add the battered cauliflower and fry for 7-10 mins until golden and crispy.
6) Set the fried pieces aside on a paper towel.
1) In a large pan over med/high heat, add 3 tsp oil and splutter 1/2 tsp cumin seeds.
2) Add 2 dried red chilis (broken), 15-20 curry leaves. 1 tsp ginger/garlic paste, 1/2 tsp chili powder, 1/4 tsp salt, & 1 Tbsp yogurt. Mix everything well.
3) Turn off heat, and then add 2 Tbsp chopped cilantro.
4) Add the fried cauliflower and mix until everything is evenly coated.
5) Plate right away and enjoy!