Break the cauliflower into medium-sized florets.

Boil water, add a little salt, and add the florets. Cook for 3-5 minutes.

Drain the florets and set aside.

In a bowl, mix all-purpose flour, cornstarch, egg, coriander powder, black pepper, Kashmiri chili powder, and salt.

Whisk to make a smooth batter without lumps.

Dip each cauliflower floret into the batter, ensuring it is fully coated.

Heat oil in a pan.

Fry the batter-coated florets until golden brown and crispy, flipping occasionally.

Drain the fried florets on a paper towel.

In the same pan, heat a little oil and fry chopped garlic, ginger, bell pepper, tomatoes, and onions for about a minute.

Add dark soy sauce, garam masala, and turmeric powder.

Add the fried cauliflower florets to the pan, ensuring they are mixed well with the seasoning.

Add white vinegar.

Serve hot and garnish with fresh coriander leaves and chopped spring onions.

For the kebabs, heat a little oil in the pan and sauté chopped bell pepper, tomatoes, and onions for a couple of minutes.

Add soy sauce, salt, and pepper.

Assemble the sautéed veggies and peeled carrots onto bamboo skewers.

Serve kebabs with your favorite sauce.