In a big vessel boil water adding salt in it on high flame. Once water gets properly boiled add cauliflower florets and boil for 3 to 4 mins. Switch off the flame and remove florets in a stainer and pour cold water on it and keep aside.
In a mixing bowl take maida, corn flour, ginger garlic paste, red chilli powder and salt. Mix all well. Gradually add water to make smooth thick flowing consistency lump free batter. Dip boiled cauliflower florets in batter, properly coat with batter and deep fry till it turns golden brown in colour and keep aside on tissue paper to remove excess oil.
In a wok or kadhai, heat oil on high flame. Add ginger and garlic and saute for 2 seconds on high flame. Now add spring onions, finely chopped onions, cubed onions and cubed capsicum. Mix all well and saute for 2 to 3 minutes on high flame. Then add soya sauce, vinegar, tomato ketchup, black pepper powder and salt. (Add less salt as soya sauce is salty and also we have added salt while boiling cauliflower florets and also in batter.) Again mix well and saute for a minute.
Add corn flour slurry (mix 2 tbsp corn flour in 1/2 cup water) and mix well. Add 3/4 cup water, mix well and cook on high flame till it thickens and turns translucent. Add fried cauliflower florets, gently mix and cook for a minute.
Garnish with spring onions and serve hot with Fried Rice.
If you want Dry Gobi Manchurian then don't add 3/4 cup Water *
