1 medium sized cauliflower
2 cups gram flour (besan)
1 tsp carom seeds (ajwain)
1/2 tsp red chilli powder
1tsp chaat masala
Pinch of asafoetida
Pinch of baking soda or powder (optional)
Water, add as required to make a thick flowing batter
Refined oil for frying
Salt to taste
Cut the cauliflower into medium sized florets, rinse them well in warm water and set aside. Mix the gram flour in a bowl to make a smooth batter with the asafoetida, carom seeds, baking soda or powder, red chilli powder, salt and water.
Heat oil in a wok/kadai.
Dip each cauliflower floret, and deep fry till the fritters are crisp and golden.
Drain excess oil on paper towels, and then sprinkle some chaat masala.
Poke wooden skewers into each floret to make it look like a lollipop!
Serve hot with green chutney or ketchup.