1. Cut/separate the cauliflower into bite-size pieces.
2. Boil this in water with salt and turmeric.
3. When the water boils, turn off the flame.
4. Let it be covered for 10-15 minutes and then drain the water completely.
5. Take the cauliflower in a broad vessel, sprinkle rice flour, corn flour, chilli powder and salt (the salt in the water would not get absorbed in the florets, so you have to add a little again).
6. Mix well so that the powders coat the cauliflower or else sprinkle very little water to make it stick.
7. Heat the oil and drop the florets gently in the oil and cook over a medium flame till golden brown and crisp.
8. Serve hot, fry only when you are going to eat, other wise, it will turn soggy.

Notes:
If you use excess of corn flour, it will turn out hard.
Adding more water also will make it hard.
Eat within 20-30 mins after frying, otherwise it will become soggy.
It`s very important to keep the florets covered in hot water otherwise the flour will not stick to the florets and will form deposits in the oil.

Recipe courtesy: Rak`s Kitchen