Gobi Manchurian or Cauliflower Fritters

For the fritters:
Wash and place the florets in salted hot water for 10 minutes and then drain and pat dry on a paper towel. Set aside.

In a bowl, add all the remaining ingredients, adding water as needed to make a batter. Add all the washed florets to the bowl then refrigerate for 1/2 hour.

Heat oil for deep frying in a wok/pan over medium flame. Make sure the florets are well coated with the batter and drop florets one by one into hot oil. Fry all the florets until golden brown and drain on paper towels. Once all the florets have been fried, set aside.

For the sauce:
Heat oil in a pan. Using a food processor or mortar and pestle, crush the ginger and garlic together to create a paste. Add crushed ginger-garlic and green chili, stir fry on high for 1 minute.

Add white part of spring onion, red onion, green bell pepper, stir fry for 2-3 minutes. Add soya sauce, Sriracha chili sauce, Maggi sauce, salt, pepper and sugar; mix well and cook for 2 minutes. Add a little water, saute well for 1-2 minutes until it reaches a thick consistency.

Now add the deep fried cauliflower florets, toss well over high flame for 1 minute, and then switch off the flame.

Finally, garnish with chopped cilantro and green part of the spring onion.