Step 1

To make the sauce, heat the oil in a skillet on high heat. Once hot, add the grated garlic, ginger, green chili and chopped celery.Saute for 1 minute until ginger-garlic start changing color.

Step 2

Then add the chopped onion, green pepper and scallions. Cook for high heat for around 3 minutes.

Step 3

Then add the soy sauce, ketchup, vinegar, hot sauce (like sriracha), sugar and white pepper powder. Taste test and add salt if needed. Set aside.

Step 4

Meanwhile cut and clean cauliflower florets and drop them in hot salted water. Simmer on medium heat for around 4 minutes.Drain water and place florets on a paper tissue. Pat dry each individually.

Step 5

To a large bowl, add the flour, cornstarch, ginger-garlic paste, salt and pepper. Whisk and start adding water, little by little.Form a smooth, free-flowing batter. It should not be too thick or thin.

Step 6

Heat oil for frying on medium heat in a kadai or pan. Once oil is hot, dip the florets into the batter. Make sure they are well coated with the batter.

Step 7

Drain off the excess batter and carefully drop florets into the hot oil.Fry on medium heat for 6 to 7 minutes, until crispy and browned.

Step 8

Transfer the fried cauliflower florets into the sauce (sauce should be warm when you do this).Toss to combine until all the florets are well coated with the sauce.

Step 9

Garnish with scallions and serve gobi manchurian with hakka noodles or enjoy as it is!