Wash the cauliflower florets and keep them aside.

In a pan, add water and a little salt. Bring it to a boil.

Add the cauliflower florets to this and let them stay in hot water for a minute.

Drain the water completely and keep it aside.

In a bowl, add the besan, rice flour, red chili powder, baking soda, and salt.

Add a little water and make a thick paste without any lumps.

The consistency should be slightly thicker than idli batter. Beat the mixture with a spoon nicely to get a nice, airy batter.

If you add more water by mistake, add 1-2 tablespoons of rice flour to bring it to the right consistency.

Add the cauliflower florets to this, mix well, and let them coat evenly with the batter.

Heat the oil for deep frying. When it is hot, bring the oil to a medium heat, add the cauliflower florets, and fry in batches.

Let this cook until golden brown on the outside.

Once it is done, take it out of the oil with a kitchen towel.

When it is hot, sprinkle some chaat masala over it and serve it hot. Adding chaat masala is optional; you can skip this, too.