Blanch the cauliflower florets in hot water for 2 minutes.
For the batter, combine all purpose, cornflour, ginger garlic paste, salt, chilli sauce, 1/2 tsp soy sauce, 1/2 tsp pepper powder and enough water to make a coating consistency medium thick batter.
Dip the cauliflower florets in it and deep fry them in hot oil on medium high heat till crisp and golden brown in colour.
While the florets are getting done, prepare the sauce.
For that, heat the oil in a wok.
Once the oil becomes hot, add chopped ginger and garlic and saute for a few seconds.
Add green chillies and onion and saute for a minute.
Add capsicum and fry for one more minute.
Now add the rest of the soy sauce, vinegar, chili paste, red chili sauce, green chili sauce, sugar, salt, and pepper in the pan.
Add 2 tbsp of water to it and bring the sauce to a boil.
Add the fried cauliflower florets to the sauce and toss well.
Switch off the heat and sprinkle spring onion greens on it.
Serve hot with fried rice or noodles.
The batter should be of medium consistency. Just enough to coat the cauliflower well. Do not make it too runny.Add an egg in the batter makes the fried cauliflower even crispier.Fry the cauliflower florets on medium-high heat. If the heat is low, they will not become crunchy and if the heat is very high, they will burn from outside.Fry the cauliflower in batches. I fried this amount in 3 batches.You can increase or decrease the amount of chili according to your taste.Even the sauces can be adjusted to your taste. This is the measurement that works best for us.If you want to serve this for a party, fry the gobi once and drain and keep aside. Make the sauce and keep it asideOnce ready to serve, heat oil and fry the gobi on high heat once again until crisp and heat the sauce again. Then toss them together and serve immediately.