Take a fresh cauliflower and cut into small pieces and put them into the warm salted water for a while. Now drain the excess water and pat the florets dry onto an absorbent paper and keep them aside.

Now take ½ cup Corn flour and 5 tbsp of Maida in a big bowl and start making a smooth batter by adding some salt and 1 cup of water regularly. The mixture needs to be soft and in running consistency, not very thick and not very thin either.

Now, add the florets to the batter and let it drowned for a while, about 15- 20 minutes.

In the meantime, heat some right amount of oil in a utensil and start sliding the batter dipped florets into the oil carefully and let them get a good light brown color and later put them aside on to a tissue paper so that excess fat could be absorbed well.

Do not keep the fried florets a long time, freshly fried florets will give the crunch in every bite. Otherwise, they will become a bit soggy. And also do not overcook them.

Take a hawk or a kadhai. Heat the utensil and add 2-3 tbsp of oil in it and allow it heat up nicely. Now, add some chopped garlic and ginger and saute for a while. Do not burn the garlic or it will ruin the taste of the sauce.

Add some chopped onion and saute again for 1 minute on high flame. You can add some chopped capsicum as well if you want.

Do not overcook, keep the flame high and be quick while cooking.

Now, start drizzling the sauces( soy, vinegar, red chili sauce) and green chilies. Add tomato ketchup as well. And allow it cook for about a minute, if you need to add a little water, you can add a thin mixture of water and maida. It is an excellent mixture which helps the Manchurian sauce to gets thicken and coat well with the florets as well. You can also use the schezwan sauce in this Gobi Manchurian recipe, in case you want it spicier.

Now, add the fried florets to the sauces and saute for 2 minutes on high flame.

Garnish some spring onion greens and serve it with chili sauce or tomato ketchup.