FOR THE BATTER:

Mix all the ingredients under the batter section and make a bhaji/pancake consistency batter adding little water at a time.
Make sure your batter is smooth without any lumps.

FRYING THE CAULIFLOWER FLORETS:

Add Cauliflower florets into the batter and deep fry till crispy and golden in colour.

Fry them in small batches, do not overload just add 7-8 florets at a time.
After all the florets are ready. Set them aside on paper towel.

MAKING THE MANCHURIAN SAUCE:

Heat oil till smoky hot.
add in ginger, garlic and saute for 20 secs

Now add onion and capsicum. Saute for 1 -2 minutes.

Add in all the sauces one by one, then add in vinegar and keep tossing the mixture.

Finally add the fried cauliflower floret, salt (if required) and toss with the sauce for 2 mins.

Add coriander leaves and spring onions.

Give it a final toss and serve immediately with tomato ketchup.

2 tbsp Coriander leaves(finely chopped)
2 tbsp Green spring Onion finely chopped