Take a pan, add enough water and a bit of salt, and let it boil.
Break the Cauliflower into florets of medium size.
Rinse them, and once done, add them to the boiling water.
Turn off the heat and keep the Cauliflower florets immersed for 10 to 12 minutes.
Once done, drain the water.
After that, take a pan and marinate the Cauliflower florets with Chilli Powder, Turmeric Powder, Ginger Garlic Paste, and Garam Masala.
Mix them well and keep the marinated Cauliflower florets aside.
Take another bowl and prepare a batter using Chana Besan, Baking Powder, Asafoetida Powder, Salt, and water.
Once done, add Ajwain to the batter and mix well.
Now, heat some oil in a kadai.
When the oil is heated well, dip each of the marinated Cauliflower florets in the batter.
Once you coat the Cauliflower florets finely with the batter, add them carefully to the kadai.
Keep frying all sides of the Cauliflower florets well until they turn crispy and golden.
Once they are fried, take them out of the kadai and put them on paper towels to eliminate excess oil.
Serve the Cauliflower Pakodas hot with mint or pudina chutney.