In a bowl, mix all-purpose flour, cornstarch, ginger-garlic paste, soy sauce, red chili powder, and salt. Add water as needed to make a thick batter.
Dip cauliflower florets in the batter and deep fry until golden brown. Drain on paper towels and set aside.
In a pan, heat oil and sauté onions, bell pepper, and green chilies until they soften.
Add soy sauce, chili sauce, tomato ketchup, vinegar, sugar, salt, and pepper. Stir well.
Add water and let the sauce simmer for a few minutes until it thickens slightly.
Add the fried cauliflower florets to the sauce and toss to coat evenly.
Garnish with chopped spring onions and serve hot.
Enjoy!
