Gobi Pakora (Cauliflower Pakoda)

Cut the cauliflower into florets and reserve.
Combine all the dry ingredients in a bowl. Mix gram flour, coriander powder, cumin powder, garam masala, turmeric, salt, curry leaves, cornflour, and bicarbonate soda using a large bowl.
Add the fresh coriander, finely chopped, and a squeeze of lemon.
Gradually pour the water into the mixture.
Combine until all ingredients are incorporated and form a homogeneous batter. If the mixture is too dry, add a little more water. If the mixture is too wet, add a little more gram flour. You need a thick batter.
Add the cauliflower florets into the batter and mix until all the florets are well-coated.
Heat some vegetable oil in a non-stick pan to medium temperature.
Drop the battered cauliflower florets into the pan once the oil is hot. You may need to make a few small batches if you are not using a large pan to ensure they don't stick.
Cook until golden, turning them halfway to make sure they cook evenly on both sides.
When cooked, take them out of the pan, and leave them on kitchen paper for a couple of minutes to remove the excess oil.
Add a pinch of salt while still warm and serve.