• Boil water in a large pot with enough salt. Turn off the flame and add the cauliflower florets into boiling water. Let the florets sit in the water for about 5 minutes and then drain the cauliflowers in a colander and keep aside.
• In the meantime, mix all the ingredients listed under batter and make a thick batter. Drop all the drained cauliflower florets into the batter and mix well to coat.
• Fry these florets in hot oil until golden brown and drain on paper towel. Keep aside.

Using an Air fryer to fry the cauliflower florets -

• Preheat the air fryer at 380 F for about 3 minutes.
• Then, spray the bottom of the air fryer basket with oil (or brush with oil) and place the battered florets in a single layer. Let it air fry for about 12 to 15 minutes or until they are golden brown.
• Keep shaking the basket every 5 minutes for even frying and also to check. Depending on the size of the florets and the quantity, the frying time may vary.

Making the Manchurian -

• In a large wok or pan, heat the sesame oil and the cooking oil. Add the chopped onions, half of the spring onions and sauté until translucent.
• Then add the ginger garlic paste and fry for a minute more.
• Then add the chopped bell peppers and sauté until slightly cooked. Make sure that the peppers still have a crunch in them.
• Now add the soy sauce, chili sauce, ketchup and vinegar and mix well.
• Let the sauces come to a boil and then add the corn starch dissolved in water. Mix well and let the sauce thicken. This takes about a minute or two.
• Now add the fried florets to the gravy and add the remaining spring onions. Mix carefully without breaking the florets and serve the Gobi Manchurian hot with fried rice!