Step 1: Prepare the Cauliflower

1. Wash and cut the cauliflower into bite-sized florets.
2. Boil water with a pinch of salt and blanch the cauliflower for 2-3 minutes. Drain and pat dry with a kitchen towel.

Step 2: Make the Batter and Fry the Cauliflower

1. In a bowl, mix all-purpose flour, cornflour, salt, black pepper, and garlic powder.
2. Add water gradually and whisk to form a smooth batter. It should be thick enough to coat the florets but not too thick.
3. Heat oil in a deep pan. Dip each cauliflower floret in the batter, coat evenly, and carefully drop into the hot oil.
4. Fry in batches over medium heat until golden brown and crispy. Drain on a paper towel.

Step 3: Prepare the Manchurian Sauce

1. Heat 1 tablespoon oil in a large wok or skillet.
2. Add garlic, ginger, and green chilies. Sauté for 1 minute until fragrant.
3. Add bell peppers (if using) and stir-fry for another 1-2 minutes.
4. Stir in soy sauce, vinegar, ketchup, chili sauce, and sugar. Mix well.
5. If making Gobi Manchurian gravy, add cornflour slurry (cornflour mixed with water) and simmer until the sauce thickens.

Step 4: Toss the Cauliflower in Sauce

1. Add the fried cauliflower to the pan and toss to coat with the sauce.
2. Stir quickly over high heat to maintain crispiness.
3. Garnish with chopped spring onions and a drizzle of sesame oil for extra flavor.

Step 5: Serve Immediately

1. Serve dry Gobi Manchurian as an appetizer with chili sauce or ketchup.
2. Serve gravy Gobi Manchurian with steamed rice, fried rice, or noodles.