Maggi Noodles Pancake
Maggi noodles have been the favourite snack of many Indians across the country for decades, it can be students who are in college (as it is easy to cook and tasty), not to mention it’s children’s all-time favourite. In college we used to sneak out of campus to eat Maggi noodles sold in the nearby stall, it used to be one of our favourite pass time and staple diet too. She used to make it desi style with all the spices and masala in it. Here we are trying to make something healthy and a better version for you to have 😊 its fast and easy recipe.
Maggi Noodles Pancakes are a delicious snack or breakfast for kids and adults, you might have tried various pancakes recipes. Maggie Noodles Pancake is a unique recipe, in which we try to add in the choice of veggies, here we have used mushrooms, carrots and here we are using raw Maggi noodles if you cook them the pancake will become mushy and difficult to make, so we are using raw noodles and try to cook them as pancake cooks.
Some of them use egg as the binder, here in the recipe we are using flour slurry to bind the pancake, either you use the maggi masala tastemaker as a flavouring agent or regular ground pepper, chilli flakes, ginger and garlic to flavour the pancake.
Maggi Noodles Pancake Video:
Maggi Noodles Pancake
- 2 Packet Maggi Noodle noodles broken into small pieces.
- 2 cup Plain Flour
- 1 cup Water
- ½ Cup Onion Diced
- 1 ½ cup Tomatoes Diced
- 1 ½ Cup Mushroom Thinly sliced
- 1 Cup Carrot Grated
- 1 Cup Cilantro finely chopped
- 2 tbsp Ground black pepper
- 1 tsp Chili flakes
- 1 tsp Ginger
- 1 tsp Garlic
- Salt as per taste
- Butter and oil for frying
Break the maggi noodles into small pieces and fry them till they are crisp and little brown.
Now prepare slurry with plain flour and water to bit thick consistency.
In slightly large bowl take the roasted noodles and add the ingredients one by one i.e. diced onion, tomato, mushroom, diced carrot, coriander/cilantro chopped, diced ginger and garlic, ground pepper, chilli flakes and salt as per taste.
Mix the above ingredients nicely and add the plain flour slurry to the mix.
Mix the slurry and other ingredients thoroughly.
In a pan add ½ tsp butter and oil (we use this combination so that does not get burned)
Once the pan is hot now add two ladles of the above mix of noodles and shape into a pancake, cover and cook for 5 to 10 minutes.
Once the crust is formed underneath the pancake, reverse the pancake and cook for another 5 minutes.
Have served with grilled tomatoes and sautéed mushrooms. Protein Power packed Breakfast 😊
This post is a part of Blogchatter Half Marathon #blogchatterhalfmarathon