Gobi Manchurian

In India Manchurians became so popular you can find it anywhere. I first had it in my teens and still hooked to it.Now i know how to prepare it. I can enjoy it anytime.Indo-Chinese cuisine became a part of India.
My hubby has a potluck in his office and we zeroed on Gobi manchurian so i made it. The best part is i won in the appetizers section and got 25$ gift card to watch movies.
So i want to share this recipe with you.
Ingredients:
Cauliflower, cut into florets.................. 1 bowl
Oil for deep frying
Salt to taste
For Batter:
1tbsp Refined flour/maida
1 cup Cornflour
1 tsp dry Red Chilli Powder
1/2 tsp Ginger-Garlic Paste
1/2 tsp chatmasala
1/2 tsp garam masala Salt to taste

For Sauce:
Spring Onions, thinly sliced - 1 bunch (Keep greens separated from white)
Onion- 1cup
Capsicum/Bell pepper, diced - 1cup Ginger, chopped finely or grated - 1 inch
large cloves Garlic - 4 chopped finely
Green chillies, finely chopped - 3(adjust to spice level)
Tomato Sauce - 4tbsp(I used Maggi Hot & Sweet, Tomato Ketchup)
Soya Sauce - 1tbsp
Sweet Chilli Sauce - 1tbsp(Optional)

Method:
Prepare Batter and Deep Frying:
1.Wash the cauliflower florets in water with a little salt dissolved in it.
2.Make a little thick batter with cornflour and all purpose flour dissolved in water. Mix in red chilli powder, ginger-garlic paste and spices ,salt to taste.
3.Coat the florets with the batter and deep fry at medium flame till they turns golden brown.
4.Drain them in paper towel to remove excess oil.
Preparing the Base Sauce:
1.In a pan take little oil and fry chopped garlic and chillies for a minute on medium heat.
2.To this add whites of spring onions, ginger and capsicum and saute till onions turn translucent, about 2-3 mins.(donot over cook)
3.Add tomato sauce, sweet chilli sauce and soya sauce(if you want it more spicier add chilli sauce)and stir well. Turn off the flame and keep it aside.
4.Add the fried cauliflower florets with the sauce just before serving and mix well.

Garnish them with chopped coriander leaves and greens of spring onion and serve hot.