Herbed Maggi Fritters


  • 1 tsp dried mixed herbs
  • 1 packet maggi noodles
  • 1 packet maggi tastemaker
  • 1/4 cup finely chopped capsicum
  • 1/4 cup grated processed cheese
  • 1 tsp dry red chilli flakes
  • 2 tbsp cornflour
  • Salt to taste
  • Oil for deep- frying
  • Tomato ketchup
READ MORE: Cheesy Maggi Rolls


  1. Boil 1½ cups of water in a deep non-stick pan, add the maggi noodles, mix well and cook on a medium flame for 3 to 4 minutes, while stirring occasionally.
  2. Add the maggi tastemaker, mix well and cook on a medium flame for 3 minutes, while stirring occasionally.
  3. Transfer the mixture into a deep bowl and allow it to cool completely.
  4. Once cooled, add the capsicum, cheese, chilli flakes, mixed herbs, cornflour and little salt and mix very well.
  5. Heat the oil in a deep non-stick kadhai and drop spoonfuls of the mixture using your fingers and deep-fry, a few at a time, till they turn golden brown in colour from all the sides.
  6. Drain on an absorbent paper.
  7. Serve immediately with tomato ketchup.

Nutrient values per fritter:

Energy 61 cal
Protein 1.1 g
Carbohydrates 5.9 g
Fiber 0.2 g
Fat 3.7 g
Cholesterol 0 mg
Vitamin A 29.4 mcg
Vitamin B1 0 mg
Vitamin B2 0 mg
Vitamin B3 0.1 mg
Vitamin C 2.1 mg
Folic Acid 3.5 mcg
Calcium 24.6 mg
Iron 0.1 mg
Magnesium 0 mg
Phosphorus 0 mg
Sodium 96.5 mg
Potassium 4.5 mg
Zinc 0 mg

Recipe by: Tarla Dalal