Cook 2 packets of maggi noodles without adding the tastemaker (we'll need the tastemaker afterwards) or anything else. Remove from heat and let it cool.

Take the cooked maggi noodles in a bowl. Add cornflour, rice flour, tastemaker, spring onion and 1 tbsp schezwan chutney. Mix well and keep it aside. Then take a plate and crush 1 packet of raw maggi noodles and coat the balls with the crushed maggi noodles by rolling them into it. Deep fry the balls and remove on a kitchen paper tissue.

Heat oil in a kadai, add the onions, ginger-garlic paste and saute for a minute. Then add the green capsicum, white vinegar, dark soy sauce, chilli sauce, tomato ketchup, schezwan chutney and salt. Cook for 2-3mins and then add the fried manchurian balls in it.

Mix well so that the sauce coats the maggi manchurian balls properly. Turn off the flame, garnish with some chopped spring onion and serve hot ❤