Noodles Cutlet Recipe: A delicious snack made with popular 2 minute hakka noodles, boiled and mashed potatoes, and sweet corn It is an ideal party snack that is enjoyed by both children and adults, and it can also be served in a kids tiffin box recipe.
Noddles cutlet is a popular street food recipe made with chinese noodles and other Indo-Chinese ingredients. This recipe, on the other hand, is an improvised version made with favourite hakka noodles and stuffed with boiled aloo and sweet corn. It is commonly consumed as an evening tea time snack, but it can also be used to make patties for veg burgers.
While there are many variations to this simple street food, one is to add grated cheese to the noodle and vegetable mixture. I make noodle cutlet with just spices and vegetables most of the time, but it also tastes great with cheese. I like to top the noodle and vegetable mixture with grated cheddar cheese. But I’m guessing mozzarella cheese would be delicious as well. I haven’t tried it yet, but I’m curious because it might ooze out and spill into the oil. In addition, if you want to try it with cheese, I highly recommend the double coating of bread crumbs and maida paste.
While the recipe is extremely simple, with few complicated steps, I’d like to share a few hakka noodles cutlet tips. To begin, prepare the hakka noodles on the dry side with less moisture, straining them completely. Otherwise, the cutlet dough may not be able to be shaped into a round shape. Also, while deep frying, it may crumble and absorb more oil. Second, the same recipe can be made with ready-to-eat or instant plain noodles. However, I would recommend adding half a teaspoon garam masala and one teaspoon coriander powder as additional spices. Finally, the noodles cutlet recipe can be served as a snack or as patties between sandwiches or burgers.
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Noodles Cutlet Recipe Card:
Noodles Cutlet recipe
- 1 pack hakka noodles or any noodles
- 4 cups water
- 2 medium potato (boiled & mashed)
- 3 tbsp peas (boiled / frozen)
- 3 tbsp corn (boiled / frozen)
- 2 tbsp coriander leaves
- 1/2 tsp kashmiri red chilli powder / lal mirch powder
- 1/2 tsp aamchur / dry mango powder
- salt to taste
- 1 pack maggi masala ( if you have) otherwise 1 tsp garam masala
- 1/2 cup bread crumbs
To make maida paste:
- 2 tbsp maida / plain flour / refined flour
- 2 tbsp corn flour
- 1/4 tsp pepper (crushed)
- salt to taste
- 1/2 cup water
- To begin, bring 4 cups of water to a boil and add 1 pack hakka noodles or any noodles of your choice.
- Boil for 3 minutes, or until the noodles soften.
- Using a filter, drain the water. Set aside the cooked noodles
- Add 2 boiled and mashed potatoes to a large mixing bowl. I pressure cooked the potatoes for two whistles.
- 3 tbsp boiled peas, 3 tbsp boiled corn, and 2 tbsp coriander leaves
- Also add 1/2 teaspoon chilli powder, 1/2 teaspoon aamchur, salt to taste, and 1 pack maggi masala
- mash and mix everything together ensure that everything is well combined
- now stir in the boiled noodles
- Mix thoroughly without mashing the noodles. Otherwise, the noodles will mash and become unrecognisable while eating.
- 2 tbsp maida, 2 tbsp corn flour, 1/4 tsp crushed pepper, salt to taste, and 1/2 cup water are now combined to make maida paste.
- Mix thoroughly to create a lump-free, flowing batter.
- Grease your hands with oil and form small ball-sized patties. Greasing oil keeps the dough from sticking together.
- Now, dip the batter in the prepared maida paste, coating all sides.
- All sides should be coated with bread crumbs. Use panko bread crumbs or crushed corn flakes to add texture.
- Deep fry or pan fry in hot oil now. Alternatively, bake for 12 minutes in a preheated oven at 180 degrees Celsius.
- Fry on medium heat, stirring occasionally, until golden brown.
- Finally, serve the maggi masala noodles cutlet with either a mint dip or a tomato sauce.
- To begin, use any hakka noodles or other noodles of your choice.
- Add any vegetables you want, such as capsicum, beans, and carrots.
- Furthermore, adding grated cheese to the stuffing improves the flavour of the hakka masala noodles cutlet.
- Finally, when served hot, hakka masala noodles cutlet tastes fantastic.
What exactly do you mean by “hakka noodles”?
Hakka noodles are unleavened refined wheat flour noodles in the Indian-Chinese style. These are boiled until al dente before being stir-fried in a Chinese wok with oil, vegetables, and soy sauce. Hakka noodles refers to both the final dish and the type of noodles used in this recipe. There are numerous brands that sell hakka noodles.
What distinguishes hakka noodles?
Hakka noodles are stir-fried and have a distinct Indo-Chinese flavour, whereas Chow mein is a stir-fried noodle dish with an original flavour and influences from a variety of cuisines.
Is it true that hakka noodles are made of rice?
Unleavened dough (rice or wheat flour) is cooked in a boiling liquid to make hakka noodle. Noodles can be dried or refrigerated before cooking, depending on the type. While the noodles are still hot, gently pour the sauce over them. Serve the hakka noodles hot, garnished with chopped spring onion greens.
What is the distinction between Hakka and schezwan noodles?
What is the distinction between Hakka and schezwan noodles? … Schezwan noodles are made with spicy schezwan sauce, whereas Hakka Noodles are made with soy sauce. Hakka Noodles are simple stir-fried noodles that are not spicy or pungent, whereas schezwan noodles are spicy.
Does Hakka noodles have protein?
All time favourite Hakka noodles is one of the best options to treat your taste buds and a perfect one meal dinner.
How to burn 793 calories that come from Chinese Hakka Noodle Recipe?
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