Ingredients:

• 1 small cauliflower, cut into small florets
• 1 cup besan (gram flour)
• 2 tablespoons rice flour
• 1 teaspoon ginger-garlic paste
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• 1/2 teaspoon coriander powder
• 1/2 teaspoon cumin powder
• 1/4 teaspoon baking soda
• Salt to taste
• Water (as needed)
• Oil for deep frying
• Fresh coriander leaves for garnishing
• Lemon wedges (optional)

Instructions:

1. In a large bowl, combine the besan, rice flour, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, baking soda, and salt. Mix well.
2. Gradually add water to the dry ingredients and whisk until you have a smooth, thick batter. The batter should be thick enough to coat the cauliflower florets.
3. Heat oil in a deep frying pan or kadai over medium heat.
4. Dip each cauliflower floret into the batter, ensuring it is evenly coated.
5. Gently drop the coated cauliflower florets into the hot oil, frying a few at a time. Avoid overcrowding the pan.
6. Fry the pakodas until they turn golden brown and crispy. Flip them occasionally to ensure even frying. This process should take about 4-5 minutes.
7. Using a slotted spoon, remove the fried pakodas from the oil and place them on a paper towel-lined plate to drain excess oil.
8. Repeat the frying process with the remaining cauliflower florets and batter.
9. Once all the pakodas are fried, transfer them to a serving plate.
10. Garnish with fresh coriander leaves.
11. Serve the Gobi Pakodas hot as an appetizer or snack. They can be enjoyed on their own or with mint chutney, ketchup, or any other dipping sauce of your choice. You can also squeeze some lemon juice over the pakodas for an extra tangy flavor.

Enjoy the crispy and flavorful Gobi Pakodas with your family and friends. They are perfect for rainy days or as an evening snack with a cup of tea!