Gobi Manchurian (Dry)

Mridula Aunty showed me how to make this dish when I went to India. Looked very simple when she made it. So I wanted to try it after I came back home.... Turned out this is my friend Venee's favorite dish too. So here is the recipe:

Ingredients:
Cauliflower: Medium sized florets
Onion: 1/2 an onion (finely chopped)
Green Onion (Scallion): 1/4 cup (chopped)
Garlic: 2 cloves (minced)
Green chillies: 2 (minced)
Tomato Ketchup: 2 1/2 tbsp
Green Chilly Sauce: 2 1/2 tbsp
Soy Sauce: 2 tbsp
Vinegar: 1 tsp
Oil
Ingredients for batter:
All purpose flour: 1 cup
Corn flour: 1/2 cup
Ginger-garlic paste: 1 tsp
Chilly powder: 1 tsp
Turmeric powder: 1/4 tsp
Green chilly sauce: 1 tsp
Salt: 3 pinches
Water: Enough to make a semi-thick batter

Direction:

• Add the cauliflower florets in the batter and coat it well and set it aside in room temperature for 15 minutes
• Heat the oil and fry the florets. Make sure you fry them in batches and the florets are not sticking together while frying
• In a non-stick deep pan, saute onion, garlic, and green chillies in some oil for few minutes
• Add soy sauce, green chilly sauce, ketchup, and vinegar
• Add chopped scallions and saute for a minute or two
• Add the fried cauliflower florets and coat it well with the onion-sauce mixture and let it heat through for 4-5 minutes. Make sure you don't cover the pan
• Transfer it to a serving dish and decorate it with few chopped scallions