Maggi Pakora

Ingredients

For Preparing the Maggi

Maggi – 2 packets / 140 grams

Water – 1 & ¼ cup

Other Ingredients

Onions – ⅓ cup, finely chopped

Cabbage – ⅓ cup, finely chopped

Capsicum – ⅓ cup, finely chopped

Green chilies – 3 or to taste, finely chopped

Garlic – 3 medium-sized cloves, ⅓ cup, finely crushed

Ginger – ¼-inch

Besan/Chickpea flour – ¼ cup

Rice flour – 3 tbsp

Salt – to taste

Coriander leaves – ¼ cup

Water – 2-3 tbsp

Oil – for deep-frying

Instructions

Combine water and Maggi tastemaker/Maggi Masala in a skillet. Bring it to a boil.

Add the Maggi noodles and cook on high heat stirring it often.

The water should evaporate completely and noodles should be 80% cooked.

Combine besan/chickpea flour, rice flour, cabbage, onion, capsicum, green chilies, ginger-garlic, coriander leaves, and salt in a bowl. Mix well.

Add in Maggi noodles and combine everything with very gently without mashing the Maggi noodles. Add 2-3 tbsp water, 1 tbsp at a time to bring the mixture together.

Divide the mixture into 18 portions. Grease your hands with some oil and shape each portion like a ball and flatten it slightly.

Heat the oil to about 200°C. Carefully drop in some Maggi pakoras. Let their outer layer set before flipping the pakoras.

Flip the pakoras and continue to fry on medium-high heat until golden and crunchy. Each batch takes about 4 minutes.

Drain the pakoras well and remove them onto a paper towel.

Maggi Pakora are ready. Serve them hot with green chutney. Enjoy!