Maggi Pakoda

Name: Maggi Pakoda
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 packet Masala maggi; 2 tbsp Grated cabbage; 2 tbsp Grated carrots; 2 tbsp Cilantro; 1 tbsp Capsicum; 1 tbsp Chopped green chilli; 1/2 tbsp Ginger garlic paste; 1/2 tbsp Kashmiri red chilli powder; 1/2 tbsp Garam masala; 1 tbsp Butter; 2 tbsp Rice flour; 4 tbsp Gram flour; 3 tbsp All-purpose flour; As required Raw and crushed maggi for coating; As required Water; As required Oil for frying; As required Salt

Samiksha Nayak @cook_24299971

Theme: Recipe with Zing
#kids
#zing
Maggi pakoda with a hot cup of tea
Maggi being the favourite among children it’s a most welcomed snack, and we are always are looking for different way to cook it. So I decided to twist the recipe and bring a mouth watering snack made out of our fav noodles with lots of vegetables to make it healthy and it’s a perfect snack to munch on during the monsoon season.

Samiksha Nayak @cook_24299971

Saved

Ingredients

30 mins

2 servings

1 packetMasala maggi
2 tbspGrated cabbage
2 tbspGrated carrots
2 tbspCilantro
1 tbspCapsicum
1 tbspChopped green chilli
1/2 tbspGinger garlic paste
1/2 tbspKashmiri red chilli powder
1/2 tbspGaram masala
1 tbspButter
2 tbspRice flour
4 tbspGram flour
3 tbspAll-purpose flour
As required Raw and crushed maggi for coating
As required Water
As required Oil for frying
As required Salt

Saved

Steps

30 mins

1

Grate the cabbage and carrot, finely chop the onions, cilantro / dhaniya, capsicum, green chilies.
2

In a vessel add 500ml of water / 2 ½ cups of water and boil.
3

Once the water is boiling add the maggi noodles and cook till they are 75% – 80% cooked. Be careful as to not cook it all the way through.
4

Once the maggi is 75% cooked drain the water and wait for the maggi noodles to come down to room temperature.
5

Once the maggi is at room temperature then add them in a big mixing bowl, followed by grated cabbage, finely chopped onions, cilantro, capsicum, green chilies, Ginger- Garlic paste, kashmiri red chilli powder, Garam Masala, butter, and 1 sachet of maggi masala, and rice flour, gram flour, salt and mix well.
6

Use a little pressure of your palms while mixing it in and form a dough. No need to add water.
7

Take a small amount in your hands and make a small ball, size of a big lime. Repeat the same for the rest of the dough and keep aside.
8

Now in a bowl add the all-purpose flour and some water and mix till you get a thick but pourable slurry.
9

Now put the maggi balls in the slurry, and move so it's coats the balls from all sides and then take some crushed maggi and add them on top of the balls.
10

Once you have all the maggi balls coated with the slurry and the crushed maggi add them to hot oil and fry till they are golden in colour from all sides.
11
12

Then remove them on a plate covered with a paper towel so as to absorb any excess oil.
13

Serve them while hot with some tomato ketchup/ tomato sauce or schezwan sauce.