Clean and cut 500 grams of cauliflower into medium-sized florets. Blanch the florets in boiling water for 2-3 minutes, then drain and set aside.
In a mixing bowl, combine 100 grams of maida (all-purpose flour), 50 grams of cornflour, 1 teaspoon of ginger-garlic paste, 1 teaspoon of red chili powder, 1/2 teaspoon of garam masala, 1/4 teaspoon of turmeric powder, and salt to taste. Add water as needed to make a thick batter.
Add the blanched cauliflower florets to the batter and mix well, ensuring each floret is coated evenly.
Heat oil in a deep frying pan or kadai over medium heat. Once the oil is hot, carefully drop the batter-coated cauliflower florets into the oil, one by one.
Fry the florets until they turn golden brown and crispy, turning occasionally to ensure even cooking. Remove the fried florets from the oil and place them on a paper towel to absorb excess oil.
In a separate pan, heat 1 tablespoon of oil. Add 1 teaspoon of chopped garlic, 1 teaspoon of chopped ginger, and 2-3 chopped green chilies. Sauté for a minute.
Add 1/2 teaspoon of red chili powder, a pinch of salt, and a few curry leaves to the pan. Mix well and cook for another minute.
Add the fried cauliflower florets to the pan and toss well to coat them with the spices. Cook for 2-3 minutes, then turn off the heat.
Garnish with chopped coriander leaves and serve hot with mint chutney or tomato ketchup.