Heat ghee and enough oil for deep frying.
In a bowl, combine besan, rice flour, chile, salt, garam masala, ginger paste and garlic paste.
Stir to combine.
Add water and whisk well to make a smooth batter.
Place cauliflower florets in the batter and toss well until they are evenly coated with the batter.
Lift the florets out individually and place in the hot oil.
Fry until golden brown on all sides.
Remove to a paper towel lined plate to remove any excess oil.
Serve with your favorite chutney.