Maggi Pakora

May 29, 2018
Bread Pakora
May 29, 2018
Rasedar Aloo
June 2, 2018


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


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!

Ankit Malhotra
Ankit Malhotra
Ankit Malhotra who pursued his Masters in Information Technology and is currently employed as a Software Engineer. Though being an engineer, his passion for cooking always pushed him forward to keep on innovating dishes and giving them a new taste, making it healthy and more presentable. His leisure time is spent in cooking

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