maggi pakoda recipe | maggi ke pakode | maggi pakora recipe (2024)

maggi pakoda recipe | maggi ke pakode | maggi pakora recipe with detailed photo and video recipe. perhaps one of the recent innovation in the domain of street food recipes using maggi noodles. the recipe is often misjudged to onion pakora due to its appearance and crisp but has its own unique taste and flavour. it is perhaps one of the easy pakoda recipes and it hardly takes minutes to prepare including making 2-minute maggi noodles.

maggi pakoda recipe | maggi ke pakode | maggi pakora recipe with step by step photo and video recipe. since the inception of 2 minutes maggi noodles, it has not only been appreciated for its taste. but also has given to myriad of fusion and creative recipes using cooked maggi noodles. one such cosmopolitan or urban dwellers favourite recipe is maggi pakora or maggi pakoda made with cooked noodles and deep fried.

as i previously mentioned, the appearance of maggi pakoda is very similar to the onion pakora recipe. basically, the noodles when deep fried with besan and corn flour coating results same as onion crisp. having said that in addition to maggi noodles i have also added finely sliced vegetables like carrots, capsicum and onions. this as a package makes it a complete noodle based vegetable pakoda. but the maggi bhajiya can be just prepared with noodles without any vegetable adulteration. i personally like it this way as just noodles can be overwhelming taste and to neutralise the strong maggi tastemaker flavour, it is recommended to add vegetables of your choice.

in addition, i would like to add some suggestions and tips while making this easy maggi pakoda recipe. firstly, while cooking the maggi noodles, ensure to add comparatively less amount of water. for example, 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. secondly, once the vegetables and flour have been added, do not over mix as you may break the noodles and make it mushy. lastly, the deep frying has to be done on a medium to low flame for proper and even cooking. also, cook the maggi balls in a small proportion and do not overcrowd the deep frying oil kadai.

finally, i request you to check my other street food recipes collection with this post maggi pakora recipe. this mainly includes recipes like maggi momos, maggi soup, street style maggi noodles, corn pakora, sooji ka pakora, palak pakoda and cabbage pakora. in addition i request you to check my other related recipes collection like,

• chaat recipes collection
• sandwich recipes collection
• breakfast recipes collection

maggi pakoda video recipe:

recipe card for maggi ke pakode:

how to make maggi pakoda with step by step photo:

1. firstly, in tawa heat¾ cup water and stir in 1 pack maggi tastemaker.
   
2. once the water comes to a boil break 1 pack maggi.
   
3. stir and cook until maggi softens and water evaporates.
   
4. do not overcook the noodles. keep aside.
   
5. in a large mixing bowl take,1 cup cabbage, 1 carrot,1 onion,½ capsicum and 2 tbsp spring onion.
   
6. also add ½ tsp ginger garlic paste, 1 chilli, ½ tsp chilli powder, ½ tsp chaat masala, ¼ tsp ajwain and ½ tsp salt.
   
7. further, add¾ cup besan and ¼ cup corn flour.
   
8. squeeze and mix until a thick mixture is formed. do not add any extra water as vegetables do contain moisture.
   
9. now add in prepared maggi and 2 tbsp rice flour.
   
10. mix gently without breaking them.
    
11. pinch a small ball sized mixture and drop in hot oil.
    
12. stir occasionally, frying on medium flame until the pakoda turns golden and crisp.
    
13. drain off the pakoda over a kitchen towel to absorb excess oil.
    
14. finally, enjoy maggipakoda recipewithtomato sauceorgreen chutney.
    

notes:

• firstly, add vegetables of your choice to make pakoda more nutritious.
• additionally, adding corn flour and rice flour makes pakoda crispier.
• also, fry on low to medium flame to make pakode more crispy.
• finally,maggipakoda recipetastes great when served hot and crispy.