Rinse the florets well. Add the florets to the boiling water with salt over medium flame for 10-15 mins.Drain the excess water and keep it aside.
Mix rice flour, maida, cornflour, salt, ginger garlic paste in a bowl. Add water little by little so that the mixture attains the semi liquid consistency. Add all the florets in the batter and mix well.
Heat oil in the frying pan over medium flame. Carefully slide 6-8 florets and fry till golden brown.
Heat 2 Tbsp oil in the pan, add ginger garlic paste, onions and capsicums. Sautè for 3-4 mins.
Add soy sauce, chilli sauce, tomato sauce, salt and deggi mirch. Cook for a minute or two.
Add florets to the sauce and toss them well.
Garnish it with spring onions and green chillies. Serve it hot.