In a large bowl, combine corn flour or chickpea flour, salt, cumin powder, and red chili powder. Add cauliflower florets to the bowl and toss until all the florets are evenly coated.

Heat the oil in a large pan over medium heat. Once the oil is hot, add the cauliflower florets and fry until they are crispy and golden brown. Remove the florets from the pan and drain them on a paper towel.

For the Manchurian sauce, heat the oil in another pan over medium heat. Add the garlic and sauté until it becomes fragrant.

Add the cubed onion, bell pepper, tomato, and carrot to the pan. Stir and cook for a few minutes until the vegetables are tender.

Stir in the tomato ketchup or tomato puree, soy sauce, smoked paprika, garam masala, and salt. Mix well and let it simmer for a couple of minutes.

If you want a slightly sweet touch to your sauce, add the jaggery or maple syrup.

Add the fried cauliflower florets to the pan and toss until all the florets are evenly coated with the sauce. Cook for a few more minutes to let the flavors meld.

Garnish the Gobi Manchurian with chopped spring onions before serving, if desired.

Enjoy your homemade vegan Gobi Manchurian!