In a medium-sized bowl, add Chickpea Flour (1 cup), Salt (1 teaspoon), Chili Powder (1/2 teaspoon), Garam Masala (1/2 teaspoon), Ground Coriander (1/2 teaspoon), Ground Turmeric (1/2 teaspoon), and Garlic (2 clove). Stir to blend well.
Make a well in the center of the mixture and gradually pour the Water (3/4 cup) into it, blending as you go.
Once a thick, smooth batter forms, add the Cauliflower Florets (3 cup) and Onion (2). Gently stir until all surfaces are coated, adding 1 to 2 tablespoons of water if needed.
Pour the Vegetable Oil (as needed) into a large, heavy skillet. Heat until an instant-read thermometer registers 375 degrees F (190 degrees C).
Fry in batches until golden brown, 3 to 5 minutes per batch. Transfer to a paper-towel-lined plate to drain. Serve immediately with your favorite dipping sauce.