Maggi Pakoras


  • 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
  • Salt
  • 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


  1. Boil the Maggi as per instructions on the packet. Do not use the tastemaker.
  2. Once cooked, keep the Maggi aside.
  3. Combine all the ingredients except the noodles and water in a bowl.
  4. Coat the vegetables well with the gram flour.
  5. Add little water to create a thick, smooth paste.
  6. Separate the noodles in half.
  7. Add one half to the vegetable mix and the other half in a separate bowl.
  8. Season the plain batch with a pinch each of salt and chilli powder.
  9. Mix the noodles and vegetables together gently in the batter using your hands.  The noodles will break into smaller pieces.
  10. To make the pakoras, take about 1 tablespoon of the vegetable mix and form it into small balls.
  11. Using the separate seasoned noodles, with your other hand gently take a few strands and wrap the vegetable and noodle pakora mix loosely.
  12. Heat the oil and place these fritters in it.
  13. Cook till they turn golden brown.
  14. Serve hot with ketchup or chutney.

Recipe by: Sanchita