Maggi Pakoda I Maggi Pakoda Recipe I Maggi Ke Pakoda Recipe
The word Maggi ring bells in every Indian mind and has managed to find frantic and loyal customer base in most Indians. It’s so popular that more than 70% urban Indian households consume Maggi regularly. Maggi is largely consumed as noodles in its original form but as time has gone, it has been innovatively adapted to various dishes as suitable to the local diaspora and taste.
All the variations have been derived from Indian snacks this is derived from the famous street snack onion pakoda/pakora due to its crispness and unique flavor it has become favorite tea time snack many parts of India. Have tried retain the flavor and the crispy texture of the pakoda.
Maggi Pakoda I Maggi Pakoda Recipe I Maggi ke Pakora Recipe with a detailed video recipe, giving step by step directions to prepare, its fairly easy preparation as earlier mentioned similar to Onion Pakora we make. In addition to the aldante cooked maggi noodles have added capsicum, steamed corn, onion one can add any other vegetables as per taste and requirement. The above additions make it more vegetable pakora 😊 healthy and nutritious.
Ensure to cook the noodles aldante (i.e. slightly undercooked) take care that you do not overcook it. Other wise you will end up with big mushy ball of ingredients. And also make sure than you do not break the noodles into very small bits will cooking them.
Maggi Pakoda I Maggi Pakoda Recipe I Maggi ke Pakora Recipe
Ingredients
- 2 Packets Maggi
- 2 Cups Water
- 1 no's Onion Diced
- 1 no's Capsicum Diced
- 1 1/2 Cup Steam Corn
- 1 tsp Red Chili Powder
- 1 tsp Coriander Powder
- 3 no's Green Chili diced
- 1 tsp Garam Masala
- 1/2 tsp Turmeric
- 1 Cup Besan/Gram flour
- 3/4 Cup Rawa
- salt to taste
Instructions
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Cook 2 packets of Maggi Noodles aldante, strain the water and let it cool.
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In a large bowl take the cooked maggi noodles and add diced green chilli, onion, capsicum, steam corn, coriander leaves.
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Now add the dry masala’s i.e. garam masala, red chilli powder, turmeric and salt to taste.
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Add besan/gram flour and rawa to the ingredients. Now gently mix the mixture with out breaking the noodles.
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Once the dough is ready, make flat patties out of the dough and keep them aside for shallow frying.
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Drop the patties in medium hot oil and occasionally stir them gently frying them until they are crispy and turn golden brown on both sides.
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Remove maggi pakoda from the pan and serve them along with tomato sauce or green chutney.
Recipe Notes
- If you are adding 1 ½ cup water for each packet Maggi add only 1 cup of water to cook the noodles aldante.
- Adding maggi taste maker is optional, it all depends upon each one’s preference and taste.
- Would suggest to add 1 or 2 tbsp. of rice flour along, which will make maggi pakoda crisper.
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i qm a fan of maggi and this is the best combination i like the maggi masala the best so i wont go by the instructions to put the maggi masala i will put the whole packet it is the best recipe ver thanks for sharing!!!!!