Mix the gram flour, rice flour, red chili powder, baking soda and salt thoroughly to make homogenous bajji flour. Add water gradually to avoid lumps and make a smooth paste.
Heat oil in kadhai.
Oat each floret evenly in the batter, immerse in oil and deep fry until golden and crisp.
Drain excess oil in a paper towel.
Serve hot with tomato ketchup or any other chutney of choice.