Trim and wash the cauliflower and cut into large pieces.
Peel, wash and quarter the potatoes.
Cook both vegetables in a steamer for about 15 minutes then crush in a potato ricer.
Transfer the resulting mash to a bowl.
Wash the coriander, shake dry, pick off the leaves and chop finely.
Put the chick-pea flour, coriander, garam masala, pepper and salt into the bowl with the vegetables and knead well with your hands.
If the mixture is too moist, add a little more chick-pea flour.
Form the mixture into 20 to 24 balls (about 4 cm in diameter).
Heat the oil in a karai or pan.
Put the balls into the oil in batches using a skimmer or slotted spoon and fry over a high heat for about 3 minutes, until golden brown.
Take out and drain on absorbent kitchen paper.