Cauliflower Pakoda

They call this dish as Cauliflower Pakoda/ Pakora or Cauliflower 65 in some restaurants. Sold everywhere now, I first tasted this in a restaurant.

Ingredients:
1 big bowl of cleaned cauliflower florets.
Salt for taste.
Oil for frying.
5 tsps of cornflour.
2 tsps of dried rice powder.
1 pinch of food color.
½ tsp of garam masala.
½ tsp of red chilli powder.

Preparation
1. Soak the cauliflowers in warm water along with some salt and keep it covered for 5 minutes. This will remove any worms if present and will also partially cook the cauliflowers. (Those who like half cooked vegetables can duck and remove the florets).
2. Remove the cauliflowers from water and strain them.
3. In a big bowl, mix the cauliflower, corn flour, rice flour, food color, salt and chilli powder and mix them thoroughly till all the florets are coated. Do not add water as this will make the pakoras soggy.
4. Now, in a kadai, heat oil and fry the cauliflowers till the stem shrinks and the cauliflower is golden brown. Hot pakoras are ready!