To prepare the florets for gobi manchurian, wash cauliflower in water and pat dry with kitchen towel. Cut cauliflower into bite size florets.
For the frying batter mix all-purpose flour, corn flour, salt, black pepper, and ginger-garlic paste. Use water to make a thick paste. The batter has to be of dropping consistency but not too runny.
Add the florets in the batter, mix nicely and let them sit in the fridge for half-an-hour.
Meanwhile, heat oil in a frying pan to shallow fry the cauliflower florets. Take out florets from the fridge and in small batches shallow fry until crisp from outside.
Transfer fried florets into a plate lined with kitchen towel. Once all the florets are fried keep aside while the manchurian sauce is getting ready.
From the same pan transfer excess oil to a bowl and leave only 1 – 2 tablespoon in the pan. Heat pan over medium heat. Add chopped garlic, ginger, red chilli and onion. Fry for a minute to release the aroma of ingredients.
Now add chopped capsicum and stir-fry for 2 – 3 minutes over high heat.
Add soy sauce, tomato sauce, red chili sauce, black pepper, and salt. Stir and add 1/4 cup of water followed by cornflour paste. Let the sauce simmer for 5 minutes or till it becomes little thick.
At last, add the fried cauliflower florets and stir to evenly coat florets with sauce. Cook for 1 – 2 minute.
Garnish Gobi Manchurian with the spring onion greens.
Serve Gobi Manchurian warm with fried rice and noodles.