Prepare a smooth batter using maida flour, corn flour, rice flour, food coloring, chili powder, and salt.

Dip the cauliflower florets into the prepared batter.

Heat oil in a deep fryer or wok to 350°F (175°C).

Carefully drop the battered cauliflower florets into the hot oil.

Deep fry until golden brown and crispy, about 3-5 minutes.

Remove the fried cauliflower florets and place them on a paper towel to drain excess oil.

Heat 2 tablespoons of oil in a wok over medium-high heat.

Add minced garlic and ginger to the hot oil and fry for a few seconds until fragrant.

Add sliced onions and green chilies to the wok.

Stir fry for about a minute, until the onions are slightly softened.

Add sugar, chili powder, dark soy sauce, ajinomoto (optional), and salt to the wok.

Mix the ingredients well to create a sauce.

Add the fried cauliflower florets to the wok with the sauce.

Stir fry until all the cauliflower florets are evenly coated with the sauce, about 1-2 minutes.

Serve hot immediately.