Wash the cauliflower florets and place them in hot boiled salt water for 30 minutes. Drain the water and keep it aside.
Prepare the batter: Take a large bowl and add all the flours one by one. Add turmeric, red chili, garlic powder, minced ginger, and salt. Mix evenly.
Add water slowly and prepare the batter.
If you want to try the baked version, preheat oven to 400F.
Dip the cauliflower florets in the batter and place them on a baking tray.
Spray a little oil on them and bake for 10 minutes.
Flip them on the sides and bake again for 10 minutes or until they turn golden.
If you are deep-frying: place a deep frying vessel over medium heat with 2 cups of oil.
When oil appears ready, dip cauliflower florets in the batter and fry until they are crispy.
Preparing the sauce: Place a pan over medium heat and add 2 tsp oil. As the oil heats up, add ginger garlic paste and fry for 30 seconds.
Add chopped onions and saute until transparent.
Add chopped capsicum and saute for 3 minutes.
Add soy sauce, tomato chili sauce, and tomato ketchup. Continue to saute.
Add cornstarch paste to thicken and cook for 2-3 minutes.
Add fried or baked crispy cauliflower florets. Mix well and saute for 2 more minutes.
Switch off the heat and garnish with spring onions or cilantro.