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Place cauliflower, paneer and coriander in a food processor and pulse in short bursts until finely chopped
Combine chickpea flour, spices, baking powder and ½ tsp salt flakes in a bowl. Make a well in the centre, add egg and gradually whisk in along with the coconut milk until a smooth batter forms. Stir in cauliflower mixture and curry leaves.
Heat a quarter of the oil in a large frying pan to medium heat. Spoon ¼-cupfuls of mixture for each fritter into the pan and cook for 3 minutes each side until golden and cooked through. Transfer to a plate lined with paper towel and loosely cover with foil to keep warm. Repeat with remaining ingredients.
Divide fritters among serving plates, top with fried curry leaves (if using) and watercress and serve with lime pickle and yoghurt.