Gobi manchurian

This indo chinese cuisine is an all time favourite at my home. This can be just had as a snack/starter or as a side dish with rotis, though I never tried making it at home. I actually wanted to make manchurian with baby corn, but somehow never found time for that. So today when I wanted to try something different with cauliflower, I thought of making this. Here's the recipe for this.

Ingredients-
Cauliflower- medium sized-1 Cut into florets
Spring onion- A bunch chopped finely
Garlic- 1clove chopped fine
Ginger- a small piece chopped fine
Green chilly- 1 chopped fine
Cornflour- 1tbspn
Maida- 2tbspn
Soya sauce- 1tbspn
Tomato sauce- 1tbspn
Salt to taste
Ajinomoto- 1 tspn
oil for deep frying.

Method-
Make a thick paste with cornflour and maida adding a little salt. Dip the florets in the paste and deep fry them. Heat little oil in a pan. Add the ginger, green chillies, garlic , spring onion and saute for sometime. Then add soya sauce and tomato sauce and stir for sometime. Add the fried florets and ajinomoto and mix well. Serve hot.