Cook for 8 to 10 minutes over a medium heat until the cauliflowers are half-cooked.
Drain and keep aside.
Prepare a batter with the gram flour (besan), carom seeds, lemon juice, coriander, green chillies, yoghurt, ginger-garlic paste, garam masala, chilli powder, salt, and just enough water to have a thick and smooth consistency.
Heat oil in kadai (wok). Dip each cauliflower floret into the batter, coat evenly, and deep-fry till golden in colour and crisp.
Bawarchi of the Week
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.