Bring water to boil in a pot, then add salt and cauliflower floret. Let it boil for about 2-3 minutes, then remove florets with a slotted spoon to a kitchen towel and let it dry.
In a bowl mix, plain flour, corn flour, Kashmiri chilli, red chilli, garlic, ginger and salt.
Remove 3 tablespoon of flour mixture from the dry mix and set aside.
Now gradually mix little water to the dry mixture and mix well with a whisk. Make a thick mixture of flowing consistency.
Add the blanched florets to the batter and mix well.
Now, sprinkle the separated flour over batter and mix again.
Heat oil in a wok on medium heat high heat. Then one by one add cauliflower florets. Fry cauliflower for two minutes on medium heat.
Then remove on a kitchen towel and let it cool. (The cauliflower will be light golden at this stage.)
Heat 2 tablespoons of oil in a pan and add garlic and cumin. Sauté for a 30-60 seconds until garlic is golden.
Then, add onions, bell peppers and green chillies, mix and cook for 1-2 minutes.
Finally, mix in all the ingredients sauce section.
In a bowl, mix corn and water to make slurry with no lumps. Add to the gravy. Also add ¼ cup or water as needed for a desired consistency.
Let gravy simmer for 2-3 minutes, then remove from heat and set aside.
Just before serving reheat the gravy, set aside.
Simultaneously, heat oil in the wok until very hot. Add fried cauliflower and fry for another 30 seconds. Work in 2-3 batches.
Remove cauliflower flour from the oil to a kitchen towel. The toss in the hot gravy. Coat throughly and garnish with sliced green onions. Serve immediately.
