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!