Craving a crispy, flavorful snack that’s both quick and satisfying? Look no further than the ingenious fusion of two beloved comfort foods: Maggi noodles and pakoras! This recipe for Maggi Pakoras takes the familiar, comforting taste of instant noodles and transforms them into golden, crunchy fritters, perfect for a rainy day, a casual gathering, or simply a delicious afternoon treat.
EQUIPMENT
- Non-stick kadhai
- Mixing bowl (1.5 liters)
- Non-stick pan
INGREDIENTS
- 2 packets (140g) Maggi noodles
- 2 packets Maggi tastemaker (seasoning)
- 1 ½ cups water
- ½ cup finely chopped onion
- ¼ cup finely chopped capsicum
- ½ cup finely chopped cabbage
- 2 green chilies, finely chopped
- ¼ cup finely chopped coriander leaves
- ½ cup gram flour (besan)
- 3 tbsp rice flour
- 1 tsp ginger-garlic paste
- 1 tsp chaat masala
- ½ tsp red chili powder
- Salt to taste
- 2-3 tbsp water (as needed)
- Oil for deep frying
INSTRUCTIONS
- Prepare the Maggi Noodles:
- Bring 1 ½ cups of water to a boil in a pan.
- Add the Maggi tastemaker and mix well.
- Add the Maggi noodles and cook on high heat, stirring occasionally.
- Let the water evaporate completely while ensuring the noodles are about 80% cooked. Avoid overcooking.
- Allow the noodles to cool to room temperature and set aside.
- Prepare the Pakora Mixture:
- In a large mixing bowl, add gram flour and rice flour.
- Mix in the chopped onion, capsicum, cabbage, coriander leaves, and green chilies.
- Add salt, red chili powder, chaat masala, and ginger-garlic paste.
- Gently fold in the cooked Maggi noodles without breaking them.
- Add 2-3 tbsp of water, 1 tbsp at a time, to bring the mixture together. The consistency should be dough-like.
- Frying the Pakoras:
- Heat oil in a pan over medium heat for deep frying.
- Take small portions of the mixture and carefully drop them into the hot oil.
- Let the pakoras set for a few seconds before flipping them.
- Fry on medium heat, stirring occasionally, until golden brown and crispy (about 4-5 minutes per batch).
- Remove the pakoras using a slotted spoon and place them on a paper towel to drain excess oil.
- Repeat with the remaining mixture.
- Serving:
- Serve hot with tomato ketchup, Schezwan sauce, or any preferred dip.
NOTES
- You can add other vegetables for extra nutrition.
- Rice flour enhances crispiness.
- Avoid overmixing to keep the noodles intact.
- Fry on low to medium heat for extra crunch.
- If using 1 cup of water per Maggi packet, reduce it to ¾ cup to maintain a firmer texture and absorb less oil.
- Fry in small batches to prevent overcrowding and ensure even cooking.
Enjoy your crispy and delicious Maggi Pakoras!
