Pretty much. Gobhi pakoda does not have the same texture. Using all-purpose flour with corn flour or corn starch gives a different texture which when mixed with the sauce, adds kick to it.
Here is what I did in case you wanted to try it, which I highly recommend if you like spicy food:
For the batter (all approx):
Half-cup all-purpose flour
Corn starch 4 spoons
Salt, red pepper, sriracha sauce, soy sauce - as needed
Ginger/Garlic paste 1 spoon
Half a cup water
Mix it all up and leave chicken/paneer/mushrooms/gobhi in for half an hour.
For the sauce:
Heat some oil, add 3-4 garlic cloves (smashed), ginger, green-chillies
Add one full sliced onion, heat until golden color
Add soy sauce, ketchup, White vinegar, water, Li'l bit of corn starch
Add red pepper/sriracha per tolerance level
Fry the veggie/meat, and add it to the sauce. Add spring onions for garnish.