Maggi Pakoda Recipe: One of the most recent innovations in the realm of street food recipes using maggi noodles. Because of its appearance and crispness, the recipe is frequently mistaken for onion pakora, but it has its own distinct taste and flavour. It’s one of the simplest pakoda recipes, and it only takes a few minutes to prepare, even with the 2-minute maggi noodles.
Since the introduction of 2 minute maggi noodles, it has been praised for more than just its taste. However, it has also given rise to a plethora of fusion and creative recipes utilising cooked maggi noodles. Maggi pakora or maggi pakoda, made with cooked noodles and deep fried, is a popular cosmopolitan or urban dweller recipe.
As previously stated, the appearance of maggi pakoda is very similar to the recipe for onion pakora. Essentially, when deep fried with besan and corn flour coating, the noodles produce the same results as onion crisp. In addition to the maggi noodles, I’ve added finely sliced vegetables such as carrots, capsicum, and onions. As a whole, this makes a complete noodle-based vegetable pakoda. However, the maggi bhajiya can be made simply with noodles and no vegetables. Personally, I prefer it this way because just noodles can be overwhelming, and adding vegetables of your choice helps to balance out the strong maggi tastemaker flavour.
In addition, I’d like to offer some suggestions and tips for making this simple maggi pakoda recipe. First and foremost, when cooking the maggi noodles, use a small amount of water. For example, if you add 1 cup water to 1 maggi packet, cut it in half. This ensures that the mixture contains less moisture and absorbs less oil when deep fried. Second, once the vegetables and flour have been added, do not overmix or the noodles will break and become mushy. Finally, for proper and even cooking, deep frying should be done on a medium to low flame. Also, cook the maggi balls in small batches and avoid overcrowding the deep frying oil kadai.
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Maggi Pakoda Recipe Card:
Maggi Pakoda Recipe
- 3/4 cup water
- 1 pack maggi tastemaker
- 1 pack maggi
- 1 cup cabbage (shredded)
- 1 carrot (julienne)
- 1 onion (sliced)
- 1/2 capsicum (sliced)
- 2 tbsp spring onion (chopped)
- 1/2 tsp ginger garlic paste
- 1 chilli (finely chopped)
- 1/2 tsp kashmiri red chilli powder
- 1/2 tsp chaat masala
- 1/4 tsp ajwain / carom seeds
- 1/2 tsp salt
- 3/4 cup besan / gram flour
- 1/4 cup corn flour
- 2 tbsp rice flour
- oil for frying
Step-by-step instructions for making Maggi Pakoda:
- To begin, heat 3/4 cup water in a tawa and stir in 1 pack maggi tastemaker.
- When the water begins to boil, break 1 pack of Maggi.
- Cook, stirring constantly, until the maggi softens and the water evaporates.
- Avoid overcooking the noodles. Set aside.
- 1 cup cabbage, 1 carrot, 1 onion, 1/2 capsicum, and 2 tbsp spring onion in a large mixing bowl
- Also add 1/2 tsp ginger garlic paste, 1 chilli, 1/2 tsp chilli powder, 1/2 tsp chaat masala, 1/4 tsp ajwain, and 1/2 tsp salt
- Add 3/4 cup besan and 1/4 cup corn flour.
- Squeeze and combine until a thick mixture forms. Add no additional water because vegetables contain moisture.
- Now stir in the prepared maggi and 2 tablespoons rice flour.
- Gently combine them without breaking them.
- Drop a small ball of the mixture into the hot oil.
- Fry the pakoda on medium heat, stirring occasionally, until golden and crisp.
- To absorb excess oil, drain the pakoda over a kitchen towel.
- Finally, serve the maggi pakoda with tomato sauce or green chutney.
- To make pakoda more nutritious, first add vegetables of your choice.
- Adding corn flour and rice flour also makes the pakoda crispier.
- Also, fry the pakode on a low to medium heat to make it crispier.
- Finally, the maggi pakoda recipe is delicious when served hot and crispy.
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