Low Calorie Gobi Manchurian | Easy Gobi Manchurian Dry

First blanch the cauliflower florets with enough salt, drain off the water and cool down the florets.
In a mixing bowl add cauliflower florets, ¼ cup all purpose flour, 2 tablespoon corn flour, salt as needed, ½ teaspoon red chilli powder and ½ teaspoon ginger garlic paste.
Add water little by little and mix everthing together until the florets are coated well in the batter. Let it rest for 15-20 mins.
Meanwhile preheat the oven at 200°C and line a baking tray. Place the prepared cauliflower florets on the baking tray.
Bake for 20 mins at 180°C until the bottioms have firmed up. Remove the tray, drizzle 1-2 teaspoon of oil and give the florets a good mix.
Spread them again and bake for another 15-20 mins until they are crispy and golden brown. Remove from oven.
Heat a pan with 2 teaspoon Sesame/Gingelly Oil. Add 6-8 finely chopped garlic cloves.
Next add 1 cubed medium onion and 1 cubed small green capsicum. Fry for 2-3 mins on medium flame.
Now add ½ teaspoon black pepper powder, 1 tablespoon tomato ketchup, ½ teaspoon sugar and 1 teaspoon soy sauce. If needed, add salt.
Give it a good stir and quickly add the golden cauliflower.
Mix well so that the florets are coated with sauces. If needed, add a tablespoon of water.
Garnish with finely chopped spring onions/coriander leaves. Remove from heat.
Serve hot immediately! Works well as a side dish for Chilli Garlic Fried Rice or Veg Fried Rice or Noodles.