Maggi Pakora Recipe

Maggi Pakora recipe with step by step photos and video recipe – is an very easy and quick snack recipe that is loved by both kids and grownups. A mouth watering snack made out of noodles with lots of vegetables to make it healthy and it’s a perfect snack.

Maggi being the favorite among children it’s a most welcomed snack, and we are always are looking for different way to cook it.

Maggi Pakora is the prefect dish to spice up your mundane maggi recipe this monsoon season. This easy-to-make recipe will bring a burst for yummy flavors in your mouth and will leave your heart melting.

It will be a new addition to your snack dishes list and can beat any occasion. Made with readily available ingredients this dish can be made easily and quickly.

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#Serving Suggestion:  Serve these maggi pakora hot or warm as it is and party snack/ appetizer/ starter, it also tastes really good with evening tea.

⇒Do give this recipe a try and share your comments below with me.

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MAGGI PAKORA RECIPE

Maggi Pakora recipe with step by step photos and video recipe – is an very easy and quick snack recipe that is loved by both kids and grownups.

Course Snacks
Cuisine Street Food
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 8 servings
Author Achala

Ingredients

  • 2 packets / 140 grams
    Maggi
  • 2 packet Maggi tastemaker

  • 1&½ cup water
  • ½ cup onion finely chopped
  • ¼ cup capsicum finely chopped
  • ½ cup cabbage finely chopped
  • 2 green chilli finely chopped
  • ¼ cup coriander leaves finely chopped
  • 1/2 cup gram flour (besan)
  • 3 tbsp rice flour
  • 1 tsp ginger-garlic paste
  • 1 tsp chat masala
  • ½ tsp red chilli powder
  • Salt to taste
  • 2-3 tbsp water
  • Oil for deep frying

Instructions

  • Collect all the required ingredients.
  • In a vessel add 1 ½ cups of water and bring it to a boil.
  • Once the water is boiling add the Maggi tastemaker/Maggi Masala and mix well.
  • Then add maggi noodles.
  • Stir and cook until maggi softens and water evaporates.
  • Cook on high flame stirring it often.
  • The water should evaporate completely and noodles should be 80% cooked.
  • Do not overcook the noodles and allow the maggi noodles to come down to room temperature. Keep aside.
  • Take a big mixing bowl, followed by gram flour and rice flour.
  • Then add finely chopped onions, cabbage, and capsicum.
  • Now add chopped coriander leaves and green chillies.
  • Add salt, red chilli powder, chat masala, and ginger-garlic paste.
  • Mix it well.
  • Add in cooked Maggi noodles.
  • Combine everything with very gently without mashing the Maggi noodles. Do not apply pressure while mixing.
  • Add 2-3 tbsp water, 1 tbsp at a time to bring the mixture together. Do not add too much water.
  • The boiled noodles should bind together all elements and form a dough like consistency.
  • Heat the oil in a pan to fry the pakoras on medium flame.
  • Pinch a small ball sized mixture and carefully drop in hot oil.
  • Allow the pakoras to set their outer layer before flipping the pakoras.
  • After few minutes, flip the pakoras and continue to fry on medium heat.
  • Stir occasionally until the pakora turns golden and crisp.
  • Fry till they are golden in colour from all sides. Each batch takes about 4-5 minutes.
  • Once the pakoras have desired color and texture, drain the pakoras well using slotted spoon.
  • Remove them on a plate covered with a paper towel so as to absorb any excess oil.
  • Deep fry the rest of the pakodas as well.

  • Serve them while hot with some tomato ketchup/ tomato sauce or schezwan sauce.

Notes

  • Add vegetables of your choice to make pakora more nutritious.
  • Adding rice flour makes pakora crispier.
  • Once the vegetables and flour have been added, do not over mix as you may break the noodles and make it mushy. 
  • Fry on low to medium flame to make pakore more crispy.
  • If you add 1 cup water for 1 maggi packet, then reduce it to ¾th. This ensures the mixture has less amount of moisture and absorbs less oil when deep fried. 
  • Fry the maggi pakoras in a small proportion and do not overcrowd the deep frying oil kadai.

How To Make Maggi Pakora (Step by Step Instructions With Photos) :

1. Collect all the required ingredients.

2. In a vessel add 1 ½ cups of water and bring it to a boil.

3. Once the water is boiling add the Maggi tastemaker/Maggi Masala and mix well.

4. Then add maggi noodles.

5. Stir and cook until maggi softens and water evaporates.

6. Cook on high flame stirring it often.

7. The water should evaporate completely and noodles should be 80% cooked.

8. Do not overcook the noodles and allow the maggi noodles to come down to room temperature. Keep aside.

9. Take a big mixing bowl, followed by gram flour and rice flour.

10. Then add finely chopped onions, cabbage, and capsicum.

11. Now add chopped coriander leaves and green chillies.

12. Add salt, red chilli powder, chat masala, and ginger-garlic paste.

13. Mix it well.

14. Add in cooked Maggi noodles.

15. Combine everything with very gently without mashing the Maggi noodles. Do not apply pressure while mixing.

16. Add 2-3 tbsp water, 1 tbsp at a time to bring the mixture together. Do not add too much water.

17. The boiled noodles should bind together all elements and form a dough like consistency. 

18. Heat the oil in a pan to fry the pakoras on medium flame.

19. Pinch a small ball sized mixture and carefully drop in hot oil.

20. Allow the pakoras to set their outer layer before flipping the pakoras.

21. After few minutes, flip the pakoras and continue to fry on medium heat.

22. Stir occasionally until the pakora turns golden and crisp.

23. Fry till they are golden in colour from all sides. Each batch takes about 4-5 minutes.

24. Once the pakoras have desired color and texture, drain the pakoras well using slotted spoon.

25. Remove them on a plate covered with a paper towel so as to absorb any excess oil.

26. Deep fry the rest of the pakodas as well.

27. Serve them while hot with some tomato ketchup/ tomato sauce or schezwan sauce.

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