Maggie noodles are everyone’s favourite, isn’t that true? Yes, of course! And what better way to enjoy it than to make more delicious food out of it.
We explored different ways to enjoy Maggie veg noodles (not necessarily limited to veg noodles though, you can use Maggie chicken noodles too or go in for Top Ramen) and came up with Maggie veg noodle cutlets.
What do we need?
Maggie veg noodles – 1 pack, brown bread – 4 pieces, 1 onion, 2 potatoe, 1 carrot, 1 cucumber, 5-8 pods of peas, small cup of coriander leaves, salt, chilli powder, turmeric, water, refined sunflower oil, Maida (all purpose flour) – 1 cup.
How do we prepare it?
Cook the Maggie noodles without adding the masala provided with the pack. Once cooked, place it aside and let it cool off. Make sure that the noodles are drained off the excess water. They should be sufficiently dry by the time we can add them with the cutlet mixture.
Meanwhile, cook the potatoes and peas in a cooker and set aside. Grate the carrots and cucumbers, chop the onions into fine pieces and also chop up the coriander as required. Mash the boiled potatoes and add the peas into the mixture, add chilli powder and salt to taste. To this mixture add turmeric, chopped onions, grated carrots, grated cucumber and the chopped coriander and mix well. In the end, add the cooked Maggie noodles and mix well, taking care that the texture of the noodles is not destroyed.
Heat the bread pieces on a pan without oil till they stiffen and then grind them to a powder. Mix the maida flour with little bit of water to make a liquid not too runny. Make flat round cutlet pieces as seen in the picture and dip them first in the maida mixture and run them over the bread powder. Finish them off on a pan with oil and serve hot with tomato ketchup and some tomato garnish !
#Maggie #Maggienoodles #noodles #cutlets #cutlet #indian #indianfood #food #indiancuisine #innovation #innovativefood #vegetarian #veg #dish #dishes #india #foodculture #foodtime