Firstly, in a large vessel take 4 cup water and get to a boil adding ½ tsp salt.
Once the water comes to a boil add florets gobi.

Boil for 2 minutes to blanch gobi. do not overcook gobi.
Drain off the water and pour of ice cold water to stop cooking. keep aside.

Now prepare batter by taking maida and cup corn flour.
Also add chilli powder, ginger garlic paste and salt.
Prepare a lump free smooth batter adding water.
Add in blanched gobi and dip completely.

Further, deep fry gobhi in hot oil for few minutes and take out the gobhi from oil before they turn brown, after that heat oil on high flame and fry the gobhi second time for more crispness
Stir in between and fry till they turn golden brown.
Finally, drain off the gobi over a paper napkin to remove excess oil. keep aside.

Method of gobi Manchurian–
Firstly, in a large kadhai or wok heat oil and saute garlic and green chilli on high flame.

Also, saute onion and spring onion on high flame.
Add tomato sauce, red chilli sauce, vinegar, soy sauce, pepper and salt.

Mix well and saute for a minute.
Add cornflour slurry.
Give a good mix until the gravy slightly thickens and turns translucent.
Additionally, add fried gobi.
Mix gently making sure the sauce has coated well uniformly.

Finally, transfer gobi manchurian to a serving bowl and garnish with chopped spring onions green. serve with fried rice.