For manchurian:

1. Cut cauliflower into pieces; soak in hot water for about 10 minutes and drain.
2. Mix corn Flour, 1 tbsp ginger garlic paste, garam masala, turmeric powder and salt into a mixture of semi-liquid consistency.
3. Heat oil in a deep pan, dip the pieces of cauliflower in the corn flour mixture.
4. Deep fry till it turns golden colour.
5. Place on a tissue paper to absorb excess oil.

For gravy:

1. Add boiling water to tomatoes, soak for a few minutes, peel the skin and grind to a thick paste.
2. Heat the pan pour 2 table spoon of oil.
3. Saute cinnamon, cloves, onion; let the onion become translucent now add 1 table spoon of ginger garlic paste.
4. Fry for a few minutes.
5. Now add tomato paste, saute well till it cooks, and then add chilli powder, coriander powder, turmeric powder and 1 tea spoon of garam masala and required salt.
6. Add 1 table spoon of ghee fry to get a good aroma.
7. Dissolve 1 table spoon of corn flour with 1 and a half cups of water.
8. Add to the pan and cook for some more minutes.
9. Switch off the heat.
10. Transfer it to a serving bowl, dip all prepared manchurians.
11. Garnish with coriander leaves and mint.
12. Serve hot with chapattis.