Gobhi Pakora

1. Wash the Cauliflower thoroughly and cut it into bite-sized florets. Bring a pot of water to a boil, add a pinch of Salt, and blanch the Cauliflower florets for 3-4 minutes until slightly tender but still firm. Drain the Cauliflower and set aside.

2. In a large mixing bowl, combine the Gram flour, Rice flour, Ginger-garlic paste, Green chili, Red chili powder, Turmeric powder, Coriander powder, Cumin powder, Garam masala, Asafoetida, and remaining Salt.

3. Gradually add Water to the dry ingredients, whisking continuously to form a smooth, thick batter without any lumps. The batter should be thick enough to coat the Cauliflower florets evenly.