Cut the cauliflower into florets and boil it in water until fork-tender, about 8 to 10 minutes.

Drain the boiled cauliflower thoroughly and chop or mash it into small pieces.

Add the chopped cauliflower, fresh coriander, chickpea flour, salt, chilly powder, chaat masala, ground cumin, and ground coriander to a mixing bowl.

Pour in 3 tablespoons of water and mix the ingredients into a thick, shapeable batter; add the remaining 1 tablespoon water only if the mixture is too dry.

Divide the cauliflower mixture into 4 equal portions and press each portion into a flat square or round sandwich slice.

Heat 1 teaspoon of cooking oil in a frying pan over medium heat and place 2 cauliflower slices in the pan.

Cook the cauliflower slices for 3 to 4 minutes per side until golden, then repeat with the remaining oil and slices.

Sprinkle the cheese, mixed herbs, and chili flakes over 2 hot cauliflower slices.

Top each cheese-covered slice with a remaining cauliflower slice and serve the breadless sandwiches warm.