Cut cauliflower in small florets and wash it nicely.
Heat water in a vessel, once it comes to boil add cauliflower florets and cook for 4-5 minutes or till its half cooked.
Drain out the half cooked cauliflower florets.
Pat dry on a kitchen towel.
In a mixing bowl take cornflour, all purpose flour, rice flour, ginger garlic paste, red chilli powder, baking soda, lemon juice, red food colour and salt.
Add water and make a smooth lump free batter. The batter should not be too thick or thin.
Dip cauliflower florets completely in the batter.
Heat oil in a pan and deep fry cauliflower florets till crispy and golden brown in colour.
Take out on a tissue paper to remove the excess oil.
Wrap the stem of cauliflower florets with silver foil.
Serve hot with chilli garlic mayonnaise and salad.
