Boil five cups of water with a pinch of turmeric powder in a large deep pan. When water starts boiling add whole cauliflowers in it.
Boil it for five minutes. Drain and refresh under running water. Heat a non-stick pan and dry roast besan on low heat till it gives out a nice aroma. Transfer it into a bowl and keep aside.
In a large bowl combine hung yogurt, roasted besan, kasoori methi, ginger paste, garlic paste, red chilli powder, remaining turmeric powder, garam masala powder, lemon juice and salt. Mix well and keep aside.
Mix together paneer, raisins, carom seeds, mint leaves, half of the chopped coriander leaves, green chillies and salt. Heat the mustard oil and put in the mixture. Stuff the paneer mixture in between the florets of each cauliflower.
Marinate the stuffed cauliflowers in the yogurt mixture for half an hour. Pre-heat the oven to 180°C. Cook the cauliflowers in the preheated oven at 180°C till done.
While cooking, baste the cauliflowers with the butter. Remove when done, sprinkle with chaat masala and serve hot garnished with lemon wedges and remaining chopped coriander leaves.