1. Heat 5 - 6 cups of water in a pot. Bring it to a boil. Add cauliflower florets and little salt. Cook for a minute so that the florets are half cooked. Use a strainer and drain the hot water.
2. In a mixing bowl, add chickpea flour, corn flour, turmeric, cayenne pepper and little salt. Add 1 tbsp hot (not warm) oil. Now add water little at a time to form the batter. Mix well to remove the lumps and batter must not be too thick or too watery.
3. Dip the half cooked cauliflower florets in the chickpea batter. Deep fry them in medium hot oil till fritters turn crisp. Enjoy crisp Gobi Pakode as a tea time snack or serve with meals.