In a bowl, add all the batter ingredients including besan and spices. Add little water as needed to make a thick flowing batter. Let it rest for 10-15 minutes.
Separate cauliflower to florets. Cut them into large flat florets. Don't chop them too small. Sprinkle the spices for cauliflower - salt, Kashmiri red chili powder, cumin powder and chaat masala. Mix well.
Take each cauliflower floret and dip in the batter evenly to coat each side. Add them carefully in the medium hot oil.Heat oil in a kadai or deep fryer on medium-high flame. You can use any neutral tasting oil with a high smoking point.
Stir the pakoras and take them out on a plate when they are half done, and about yellow in color. Press each pakora with the bottom of a flat bowl. Then transfer them back to the frying pan.
Fry till the cauliflower fritters are golden and crisp on all sides. Use a slotted spoon to turn them few times while they cook evenly.
Serve the gobi pakora hot or warm with Indian green chutney or tomato ketchup. Sprinkle some chaat masala, and enjoy!