Friday, July 8, 2016

Maggi Pakoda | Instant Noodle Fritters with Step by Step Photo Instructions

Yum
Long Drives. Rain. Spicy food. They are made for each other. Don’t you think so?

maggi instant noodles fritters fried pakoda chickpeas besan


Every time it rains, I want something hot and spicy (and mostly fried). What I crave when it rains, I crave more when we are out on a long drive during rains. For all those health food eaters out there, this post is most definitely not for you, unless of course you occasionally binge on some DELICIOUS fried food. This is one of those one time INDULGENCE recipes that just makes you wish it rains everyday.

On a different note, has an idea gotten stuck in your head and grown into a tree until you can no longer resist it? Something like “Inception”? On one of these long-drive-in-rain, I imagined what would a “Maggi Pakoda” taste like. And after that, nothing tasted good enough on that drive. I wanted MAGGI PAKODA, that’s it! And I thought I was being very inventive and all with my idea of Maggi pakoda until I heard it has already been around in Delhi for a long time. Those Delhi-ites definitely know their fried food.

maggi instant noodles fritters fried pakoda chickpeas besan

Maggi is an instant noodle brand from Nestle. And since it was the first instant noodle brand in the Indian market and remained the sole one for many many years, instant noodles is synonymous with Maggi for most of us. So when I say Maggi, you can think of ANY instant noodles. Any noodles you like.

The first time I went to Rohtang Pass in the Himalayas to see snow, I was pleasantly surprised to find little shacks selling Maggi at that altitude. Absolutely loved eating Maggi while our teeth chattered with the chill in the air. The next time I went to Rohtang, I was actually looking forward to eating Maggi up there. Maggi, Chai and the mountains, felt like heaven.

maggi instant noodles fritters fried pakoda chickpeas besan

How many of you out there have had hot hot Maggi when you’ve gone to a cold cold place? Let me know your story.

These pakodas have that warmth of noodles and the crispiness of the pakodas all combined in one. Perfect for rainy evenings. You can use any instant noodles, Chinese flavored, Thai flavored, Chicken flavored, as I said anything. Just cook the noodles as usual, add the chickpea flour or besan, mix and deep fry.

maggi instant noodles fritters fried pakoda chickpeas besan


Step by Step Instructions:


maggi instant noodles fritters fried pakoda chickpeas besan

1) Boil 4 cups of water in a sauce pan and add 2 tsp of Oil to it.
2) Add the instant noodles to the water and cook until the noodles are done. Do not add the taste maker to it.
3) Once the noodles are cooked, drain the water and rinse them with cold water to stop the cooking.
4) Mix in the taste maker and coriander leaves.
maggi instant noodles fritters fried pakoda chickpeas besan

5) In a different bowl, mix together the chickpea flour (besan) and ½ cup of water. Whisk it to remove lumps. The batter should not be very thin, I suggest adding the water by the spoonfuls rather than the complete ½ cup.
6) Add salt and chilli powder.
7) Mix this with the noodles.

maggi instant noodles fritters fried pakoda chickpeas besan

8) Heat Oil in a deep pan for frying.
9) Divide the noodles into small portions.
10) Once the oil is hot, carefully dump the portions in the oil. Fry until golden brown.

Maggi Pakoda or Instant Noodle Fritters

maggi instant noodles fritters fried pakoda chickpeas besan
Deep fried pakodas or fritters made using Maggi or any Instant Noodles and chickpea flour. 

Recipe Type:  Snacks
Cuisine:            Indian
Prep Time:     10 mins
Cook time:     30 mins
Yield:                30 pakodas

Ingredients:


2 packets Maggi Instant Noodles
5 Tbsp Chickpea Flour or Besan
1 tsp Red Chilli Powder (Optional)
2 Tbsp Coriander Leaves (finely chopped)(Optional)
1-2 tsp Chat Masala (Optional)
4.5 cup Water
Salt to taste
Oil  to deep fry

Method:


Boil 4 cups of water in a sauce pan and add 2 tsp of Oil to it.
Add the instant noodles to the water and cook until the noodles are done. Do not add the taste maker to it.
Once the noodles are cooked, drain the water and rinse them with cold water to stop the cooking.
Mix in the taste maker and coriander leaves.
In a different bowl, mix together the chickpea flour (besan) and ½ cup of water. Whisk it to remove lumps. The batter should not be very thin, I suggest adding the water by the spoonfuls rather than the complete ½ cup.
Add salt and chilli powder.
Mix this with the noodles.
Heat Oil in a deep pan for frying.
Divide the noodles into small portions.
Once the oil is hot, carefully dump the portions in the oil. Fry until golden brown.
Sprinkle over chat masala. You can skip this step.
Serve hot with ketchup.


4 comments:

  1. Looks yummy, going to try it soon.

    ReplyDelete
    Replies
    1. Thanks Rachna... Let me know all about it when you try them :)

      Delete
  2. Pakoda looks awesome, crispy and yumm..

    ReplyDelete
    Replies
    1. Thanks Hema, they were exactly that - crispy and yum :)

      Delete