There are several reasons why your Gobi Manchurian might not be crispy. Here are a few possible reasons:   1.     The batter: If the batter is too thin or watery, it may not coat the cauliflower evenly, resulting in a soggy texture. Try making a thicker batter by adding more corn flour or rice flour to the mixture.   2.     The oil temperature: If the oil is not hot enough, the Gobi Manchurian may not get crispy. Make sure the oil is hot enough (around 375°F or 190°C) before frying.   3.     Overcrowding: If you add too many pieces of cauliflower to the oil at once, the temperature of the oil will drop, resulting in a soggy texture. Fry the cauliflower in small batches to ensure that the oil temperature remains constant.   4.     The cauliflower: If the cauliflower is not dry before you coat it in the batter, the excess moisture can make the batter soggy. Make sure to pat the cauliflower dry with a paper towel before dipping it in the batter.   5.     The cooking time: If you overcook the Gobi Manchurian, it can become soft and lose its crispiness. Make sure to fry the cauliflower until it is just golden brown, and then remove it from the oil immediately.   By keeping these factors in mind and making adjustments, you can make your Gobi Manchurian crispy and delicious.