This is a popular Indo-Chinese dish made of battered and fried cauliflower florets which are then coated with a thick and spicy sauce. It is very enjoyable as a snack or appetizer if prepared dry, or as part of a meal with fried rice or noodles if prepared saucy.
Clean the cauliflower florets and drain or pat them dry. Set them aside.
Mix the batter to a slightly loose consistency and let it rest for 10 minutes whilst you prepare the sauce. Don't make it too watery otherwise the batter will not coat the florets well.
In a pan, add the oil, let it heat up and then add both types of onions. Fry until they turn slightly golden around the edges. Add the capsicum, garlic and ginger pastes and chopped chilli. Fry for a minute. Next add the tomato paste, ketchup, sugar and salt. If you're using tandoori or paprika powder, add it in at this point to achieve a good color. Cook for 2 minutes, and then add the water. Let it come to a simmer. If you want your manchurian saucy, feel free to add extra water at this point. If you prefer it dry, use the lower amount of water. Next, add the corn flour and stir. The sauce will start to thicken instantly. Once it is of the thickness you prefer, add the soya sauce and turn off the heat.
Next, you can fry the florets.
Heat oil in a frying pan, once it is nice and hot, dip the florets in your prepared batter and drop them in the oil. Fry until they are crisp and golden. Remove on kitchen towels to drain off excess oil.
When ready to serve, heat the sauce and then add the fried cauliflower into it. Squeeze in the fresh lemon juice and mix gently to combine everything nicely.
Serve hot with garnishing of spring onion, coriander and/or chili.