Maggi pakoda

Name: Maggi pakoda
Total time: 2700 s
Yield: 4 servings
Cuisine: Indian
Ingredients: 2 packets aata Maggi; 2 boiled potatoes; 2 sachet maggi masala; 1/2 cup rice flour; 1/2 cup onion chopped; 1/2 cup carrot grated; 1/2 cup coriander leaves chopped; 1 tbsp ginger garlic paste; 1 tsp red chilli powder; 1 tsp garam masala; to taste Salt; As required Oil to fry

Krishna N Sahu @cook_26072115

Raipur (C.G.)

#GA4
#week7
#breakfast

Krishna N Sahu @cook_26072115

Raipur (C.G.)

#GA4
#week7
#breakfast

Saved

Ingredients

45 minutes

4 servings

2 packetsaata Maggi
2boiled potatoes
2 sachetmaggi masala
1/2 cuprice flour
1/2 cuponion chopped
1/2 cupcarrot grated
1/2 cupcoriander leaves chopped
1 tbspginger garlic paste
1 tspred chilli powder
1 tspgaram masala
to tasteSalt
As requiredOil to fry

Saved

Steps

45 minutes

1

In a vessel add 2 ½ cups of water and boil.
2

Once the water is boiling add the maggi noodles and cook till they are 75% – 80% cooked
3

Once the maggi is at room temperature then add them in a big mixing bowl now add boiled potatoes,grated carrot, finely chopped onions,green chilies, Ginger- Garlic paste,red chilli powder, Garam Masala, and 2 sachet of maggi masala, and rice flour and salt, and mix well.
4
5

Use a little pressure of your palms while mixing it in and form a dough. No need to add water.
6

Take some dough in your hand from the bowl. Give it a round shape.
7

With your thumb make a hole in the center
8

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.
9

Now in a bowl add the all-purpose flour and some water and mix till you get a thick but pourable slurry.
10

Now put the maggi balls in the slurry, and move so its coats the balls from all sides and then take some crushed maggi and add them on top of the balls.
11

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.
12

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

Serve them hot with some tomato ketchup.