Gobi Manchurian might lose its crispiness if the batter is too thick, if it's fried at the wrong temperature, or if it's left sitting in sauce for too long. To ensure a crispier outcome, focus on creating a light batter and fry the cauliflower at a consistent high temperature. Additionally, giving the battered florets a final air fry after coating them in sauce, as suggested in this recipe, reintroduces that desired crunch, making each bite as satisfying as the first.