Cut the florets of the cauliflower into medium bite-sized pieces.

Wash the pieces thoroughly to remove the chemical sediments. If necessary keep the cauliflower pieces in warm salted water for few minutes before cooking.

Take cleaned cauliflower in a cooking pan and add a quarter cup of water.

Add some salt and turmeric powder, mix well.

Cover with a lid and cook in medium heat for only just five minutes.

In five minutes, the cauliflower will be 3/4 the cooked.

Switch off and strain the excess water if any and keep aside.

In another mixing bowl, add all-purpose flour.

Also some rice flour and corn starch flour.

Add chilli powder and some Kashmiri chilli powder (optional-for color).

Also, add salt and some crushed ginger garlic paste.

Gradually add water(do not pour - add in tbsp) and combine the items.

Make a thick masala paste with a consistency thicker than bajji batter.

Now add the half boiled cauliflower pieces without water.

Mix the pieces properly to make the masala stick well each floret.

Meanwhile, heat oil to deep-frying temperature. You can check with one piece and if it comes up without burning that is the right temperature.

Add the marinated pieces separately one by one and deep fry.

Keep the heat in medium setting and fry all the pieces without crowding.

Stir in between and fry until crispy gold brown color.

Drain the pieces from the oil and keep them in kitchen tissue to remove the excess oil if any.

Serve cauliflower 65 hot with crispy fried curry leaves.