• Clean and cut the cauliflower into medium-sized florets. Discard the water and drain completely.
• In a large pot boil enough water (leaving enough space to submerge cauliflower florets) and add salt to it. Blanch the cauliflowers in the salted boiling water for about 8 minutes.
• Drain and dry the cauliflower florets
• In a large bowl, combine cornstarch, all-purpose flour, ginger-garlic paste, red chilli powder, and salt, and pepper. Add water little by little to form a not-too-thick, not-too-thin lump-free batter.
• Add Cauliflower florets into this batter and toss to coat.
• Heat up enough oil in a frying pan. Once the oil is hot, gently slide the florets one by one and deep fry them till crispy and golden in colour on medium heat.

To make Gobhi Manchurian

• Heat oil in a pan till hot, add in garlic, and ginger, and saute for 20 secs. Then, add the green bell pepper. Stir fry on high heat.
• IN a separate bowl, combine soy sauce, red chilli paste and sriracha
• Add cornstarch slurry to this and on low heat and cook until you get a thick sauce of desired consistency.
• Finally, add the fried cauliflower florets, and salt (if required), and give a quick toss till the sauce coats the pieces and serve immediately.
• Garnish with coriander leaves and scallions/spring onions and optionally sesame seeds.
• Serve this crispy gobi Manchurian over rice or fried rice.