It's hot, it's sizzling, it's crispy and made with everyone's all time favourite ingredient Maggi..
Try out the amazing recipe of Maggi Pakoda.
|Maggi noodles||2 Packet , cooked, drained|
|Water||1 1/2 Cup (24 tbs)|
|Finely sliced carrots||1/2 Cup (8 tbs)|
|Sliced cabbage||1/2 Cup (8 tbs) (finely sliced)|
|Sliced red onion||1/2 Cup (8 tbs) (finely sliced)|
|Finely chopped green chilies||1/2 Teaspoon (fresh)|
|Finely chopped fresh ginger||1/2 Teaspoon|
|Chopped fresh coriander||2 Tablespoon|
|Dry mango powder||1/4 Teaspoon (Aamchoor)|
|Red chilli powder||1 Teaspoon|
|Gram flour||1 1/2 Cup (24 tbs) (besan)|
|Vegetable oil||3 Cup (48 tbs) (For deep frying)|
1.Cook the noodles without the seasoning packet until just cooked. Run cold water over them to stop the cooking process and add bit of refined oil and Set aside.
2.In a large mixing bowl, combine all the ingredients (carrots, cabbage, onions, green chillies,ginger, coriander, mango powder, red chilli powder, salt gram flour and water) except for the noodles and water. Coat everything well with the gram flour and seasoning.
3.Add the water very slowly, to create a thick, smooth paste with the vegetable mix.
4.Separate the noodles in half. Add one half to the vegetable mix and the other half in a separate bowl. Season the plain batch of Maggi noodles with a pinch each of salt and seasoning mix.
5.Mix the noodles and vegetables together gently in the batter using your hands.
6.Form Balls of the Noodle Pakoda mix.
7.Using the separate seasoned noodles wrap the balls.
8.Cook until golden in colour
9.Serve hot and enjoy with your favourite chutney or ketchup.