Heat oil in a pan. Add the chopped onions, bell pepper, and green chilies. Sauté until the onions turn translucent.
Add the ginger-garlic paste and fry for a minute until fragrant.
Pour in the soy sauce, tomato ketchup, red chili sauce, vinegar, and sugar. Mix well and cook for 2-3 minutes. Adjust salt as needed and add a bit of water if the sauce becomes too thick.
Prepare the cauliflower
In a large bowl, mix the all-purpose flour, cornflour, salt, red chili powder, and black pepper powder.
Add enough water to make a thick batter.
Coat the cauliflower florets in the batter.
Heat oil in a deep pan and fry the florets until they are golden and crisp. Drain excess oil and set aside.
Combine
Toss the fried cauliflower florets into the sauce and stir gently to coat them evenly.
