Heat 2 cups of water in a pan.

Add cauliflower florets to the hot water. Boiling water is not needed here.

Add some salt to the water. Cover with a lid and let the florets rest for 10 minutes. (Pro Tip: I do not skip the resting time because soggy florets ruin the crunch.)

When the florets are half boiled, take them out on a pan.

Prepare a batter with flour, corn flour , sliced onions, Kashmiri red chili powder, garam masala, ginger-garlic-chili paste, salt to taste, lemon juice, food color and a little amount of water.

Mix well. If required, add more water and continue mixing to make a thick batter. Cover the batter and leave aside for 5 minutes.

Add cauliflower florets to the mixture and mix again.

Heat refined oil in a pan. Reduce the flame to medium. Gently slide each cauliflower floret into the oil. Adjust the flame if needed. Avoid frequent stirring at first. Later continue stirring the pakodas so that they get evenly fried. (Pro Tip: I ensure medium flame only as high heat browns the outside before the inside cooks.)

Once they turn golden and crisp, take them out. Serve the pakodas with tomato ketchup and green chutney (prepared with coriander leaves, green chilies, ginger and garlic).