Maggi and Fritters – is there anyone who doesn’t like both these snack dishes! These two can be eaten at any point of time in a day! There are a zillion varieties be it Maggi or pakodas. All of these dishes are absolutely yummy!
Now I thought of combining these two dishes into one and came up with Maggi Pakodas. It is one bomb dish that will amaze you and your folks once you make it! I have added a lot of veggies to make it healthy and the taste of the dish is on point. Made with readily available ingredients this dish can be made easily and quickly.
It will be a new addition to your snack dishes list and can beat any occasion. Maggi Pakora is a recipe that I love to have it when I crave for something quick and tasty.
Without further ado let’s get started.
Maggi Pakoda Recipe Video and Text Recipe Below
- 2 Packets Boiled Maggi
- 1 Finely chopped Tomato
- 1 finely chopped Onion
- 1 finely chopped Capsicum
- 1/2 cup Boiled corn
- 1 pinch asfoedita
- 1 pinch Turmeric powder
- 1 teaspoon Garam Masala
- 1 teaspoon Red Chilli Powder
- 2 tablespoon Besan (gram flour)
- 1 tablespoon Sooji/semolina
- 1 tablespoon Rice flour
- 2 Packets Maggi Masala
- Salt to Taste
- In a mixing bowl firstly add boiled Maggi noodles and then add chopped Tomatoes, Capsicum, Onion, Corn, Asafetida, Turmeric powder, Garam Masala, Red chili powder, Salt to taste, Packets of Maggi Taste Maker and mix spices with veggies.
- Add Gram Flour, Semolina, and Rice Flour and mix all the ingredients very well. The boiled noodles should bind together all elements.
- Heat the oil in a pan to fry the pakodas.
- Gently slide the balls in the oil. Fry on medium flame.
- Flip the pakoras and continue to fry on medium high heat until golden and crunchy.
- Flip the pakodas and now fry on medium-high heat until golden and crunchy.
- Once the pakodas have desired color and texture, drain the pakodas well and take them onto a paper towel.
- Yummy Maggi pakodas are ready, serve them hot with ketchup.
It tastes great with onions and fried green chili. You can have them with ketchup/green chutney or sweet chutney as well. Do share cooking experience and let me know if you have any query.
Your comments and feedback keep me motivated so don’t forget to drop them below!
Siddhi Panchal is a food blogger at CookingwithSiddhi and food aficionado who loves to cook. Her cooking skills cover a range of Indian and international cuisines. Her aim is to enable other food enthusiasts explore their love for food by helping them cook delectable dishes from India and around the world.