Another twisted yet delightfully simple to prepare maggi recipe. This maggi pakoda is here to make for a perfect evening grab and go-to snack. All you need are a few ingredients and a lot of love to prepare this yummy maggi pakoda. With the goodness of ginger garlic paste and a hint of tangy chat masala you are surely in for a treat. Scroll through and make your own maggi pakoda to satiate that binge hunger.
Few things to keep in mind
- Maggi: You can use leftover maggi (if you ever have that at home..;)) for this recipe. In that case, instead of adding more tastemaker to the pakoda batter, you can adjust the taste by increasing the quantity of the other dry masalas.
- Consistency of batter: Don’t make a thin batter for the pakodas. You should have a thick batter to ensure the pakodas don’t harden up from the inside.
- Maggi Noodles – 1 pack, with tastemaker
- Gram Flour / Besan – 1/2 cup
- Onion – 1 medium size, sliced thin
- Green Chilli – 1-2, chopped fine
- Ginger Garlic Paste – 3/4 tsp
- Asafoetida – 1/4 tsp
- Chilli Powder – 1/2 tsp
- Chaat Masala – 1/2 tsp (optional)
- Salt – as per taste
- Coriander Leaves – a few, chopped
- Oil – 2 tsp
- Water – as needed
- Oil – for frying
Step by Step Process
- Boil the maggi in 1 cup of water without the tastemaker.
- For this, first bring the water to a boil and then add the maggi to it. Cover and let it come to a boil. Turn off the heat and let it sit covered for 2 min.
- Drain off the water and add some room temperature water to stop the cooking further. Keep the cooked maggi aside.
- In a bowl, add all the ingredients (except the water) along with the cooked maggi and maggi tastemaker and mix well.
- Next, add water slowly to bring it all together and make a thick batter.
- Heat oil in a pan and once the oil is hot, add small spoonfuls of the batter. Let it cook evenly to a golden brown color on all sides.
- Remove the pakodas from heat onto a kitchen tissue to drain off excess oil.
- Serve hot with some ketchup!