Gobi Manchurian

Ingredients:
2 cups of cauliflower florets
3 tbsp cornflour
2 tbsp all-purpose flour
1 tsp kasmiri chili powder
1 tsp salt
1/2 tsp asafoetida (hing)
1/2 tsp garam masala
1/3 cup water
1 medium chopped onion
5 garlic cloves
1 green chili chopped (increase the chili if you like it spicy)
1/2 tsp extra garam masala
chopped cilantro for garnish

Ingredients for Sauce:
1 tbsp red chili sauce (used Ching's brand)
1 tbsp green chili sauce (used Ching's
brand)
1 tbsp chili vinegar or regular vinegar (used Chang's brand)
2 tbsp soy sauce
1 tbsp ketchup
1/2 tsp sugar
1/2 tsp tomato paste (I used hunts brand)
1/3 cup water

Directions:
In a bowl add cornflour, all-purpose flour, kashmiri chili powder, salt, asafoetida, garam masala, and water. Mix it well to make a batter and coat the cauliflower florets. Then heat oil on medium and deep fry the florets. Then take a pan and saute onions, green chili and garlic together for about 5 mins. Meanwhile, in a bowl mix all the ingredients for the sauce and keep it aside. When onions get translucent add in the sauce mixture. Let the sauce cook for 5 mins and then add the florets and coat it with the gravy. When done add the garam masala and give it a toss and sprinkle chopped cilantro.