Blanch the cauliflower florets into the salted hot water for 5 minutes then strain and keep it aside.
Take one big bowl add refined flour (Maida), corn flour, 1teaspoon ginger garlic paste, salt and Umami seasoning AJI-NO-MOTO® . Add water (approx. ½ cup) little by little and stir to make a batter. Make sure that batter is not too thick or not too thin. Its thickness should be similar to thickness of Dosa batter. Add all florets in batter and mix well. For perfect Manchurian, batter should coat florets evenly.
Heat oil in kadai put the florets gently in oil and deep fry over medium flame until they turn golden brown then drain and keep it aside.
Heat 2-tablespoons oil in a pan on medium flame add chopped ginger garlic, chopped green chilies, chopped capsicum and chopped onion Sauté them on high flame for 2 minutes.
Add chili paste or powder, pepper powder soy sauce, tomato ketchup, sugar, salt and Umami seasoning
AJI-NO-MOTO® then mix well on low flame.
Pour some water then Stir continuous and cook for a minute
Add deep fried florets mix well and sauté till getting dry on slow flame.
Transfer it to a plate and garnish with spring onion. Serve it hot
For batter
Cauliflower 300gms
Refined flour 5 tbsp
Corn flour ½ cup
Salt ½ tsp
Pepper powder 1 tsp
Umami seasoning
1 tsp
Ginger garlic paste Each ½ tsp
Water As required
Oil For deep fry
For cooking
Oil -For cooking 2 tbsp
Chopped ginger garlic Each 1 tsp
Chopped onion 1no
Chopped capsicum 1no
Chipped green chilly 2no
Kashmiri Chili paste or chili powder ½ tbsp
Pepper powder 1tsp
Soya sauce 1½ tbsp
Tomato sauce 2 tbsp
Salt To taste
Umami seasoning
Sugar ½ tsp
Spring onion For garnish