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Prepare the Cauliflower: Grate or finely chop the cauliflower into small pieces. If you prefer a smoother texture, you can pulse the cauliflower in a food processor.
Cook the Aromatics: In a pan, heat a tablespoon of oil over medium heat. Add the chopped onions and garlic, sautéing until softened and fragrant, about 2-3 minutes.
Combine the Ingredients: In a large mixing bowl, add the grated cauliflower, cooked onions, garlic, and all the dry spices (cumin, coriander, turmeric, red chili powder). Add the chickpea flour, breadcrumbs, and chopped cilantro. Season with salt and pepper to taste. Mix everything together. If the mixture feels too dry, add a tablespoon of water to bind it.
Form the Cutlets: Once the mixture is well combined, shape it into small cutlets or patties. Ensure they are firm enough to hold their shape.
Cook the Cutlets: Heat the remaining tablespoon of oil in a large pan over medium heat. Once the oil is hot, place the cutlets in the pan and fry them for about 3-4 minutes on each side or until golden and crispy.
Serve: Remove the cutlets from the pan and place them on a paper towel to absorb any excess oil. Serve hot with your favorite chutney, dip, or salad.
Serving and Storage Tips:
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