Cut 500 grams of cauliflower into small florets and wash them thoroughly. Boil the florets in salted water for 5 minutes until they are slightly tender. Drain and set aside.
In a mixing bowl, combine 100 grams of gram flour (besan), 1/2 teaspoon of red chili powder, 1/2 teaspoon of turmeric powder, 1/2 teaspoon of garam masala, 1/2 teaspoon of cumin seeds, 1/2 teaspoon of ajwain, salt to taste, and 1/4 teaspoon of baking soda. Mix well.
Gradually add water to the mixture and whisk until you get a smooth, thick batter. The consistency should be such that it coats the cauliflower florets well.
Heat oil in a deep frying pan over medium heat. Dip each cauliflower floret into the batter, ensuring it is well coated, and carefully drop it into the hot oil.
Fry the fritters until they turn golden brown and crispy on all sides. This should take about 3-4 minutes. Use a slotted spoon to remove the fritters from the oil and place them on a paper towel to drain excess oil.
Serve the cauliflower fritters hot with mint chutney or ketchup.