- 2 packets Maggi noodles
- 1 ½ cup gram flour
- ½ cup carrots, finely sliced (about 2-3cm long)
- ½ cup green cabbage, finely sliced (same as carrot)
- ½ cup small red onion, finely sliced
- ½ tsp fresh ginger, minced
- 1/2 tsp fresh green chilli, chopped fine
- 2tbsp fresh coriander, chopped
- 1 tsp red chilli powder
- ½ tsp coriander powder
- ½ tsp cumin seeds
- ¼ tsp Amchoor (dried mango powder)
- Big pinch of baking soda
- ½ cup water
- Vegetable oil, for deep frying
READ MORE: Maggi stuffed omelette
- Boil the Maggi as per instructions on the packet. Do not use the tastemaker.
- Once cooked, keep the Maggi aside.
- Combine all the ingredients except the noodles and water in a bowl.
- Coat the vegetables well with the gram flour.
- Add little water to create a thick, smooth paste.
- Separate the noodles in half.
- Add one half to the vegetable mix and the other half in a separate bowl.
- Season the plain batch with a pinch each of salt and chilli powder.
- Mix the noodles and vegetables together gently in the batter using your hands. The noodles will break into smaller pieces.
- To make the pakoras, take about 1 tablespoon of the vegetable mix and form it into small balls.
- Using the separate seasoned noodles, with your other hand gently take a few strands and wrap the vegetable and noodle pakora mix loosely.
- Heat the oil and place these fritters in it.
- Cook till they turn golden brown.
- Serve hot with ketchup or chutney.
Recipe by: Sanchita