Cook for 8 to 10 minutes over a medium heat until the cauliflowers are half-cooked.
Drain and keep aside.
Prepare a batter with the gram flour (besan), carom seeds, lemon juice, coriander, green chillies, yoghurt, ginger-garlic paste, garam masala, chilli powder, salt, and just enough water to have a thick and smooth consistency.
Heat oil in kadai (wok). Dip each cauliflower floret into the batter, coat evenly, and deep-fry till golden in colour and crisp.