Elevate your snacking experience with Crispy Maggi Ke Pakode — a creative twist on classic pakoras, bringing the nostalgic comfort of Maggi noodles into crunchy, golden-fried bites. Maggi ke Pakode have quickly become a sensation among street food lovers, enticing with their tempting aroma and unmistakable noodle texture. These pakodas are often mistaken for onion fritters at first glance, but they offer a unique blend of the iconic Maggi flavor and a hearty medley of fresh vegetables. The addition of carrots, onions, cabbage, capsicum, and aromatic spices makes each bite irresistible, perfectly balanced between the crisp exterior and soft, flavorful inside.
Whip up these vegetarian pakodas in just half an hour — perfect for impromptu gatherings, monsoon cravings, or a quirky addition to your evening tea. The key is using slightly less water while cooking Maggi, ensuring the fritters stay light and absorb minimal oil when fried. Combined with besan, corn flour, and a hint of rice flour, the result is a delightful fusion snack; serve hot with a side of tangy chutney or ketchup for a guaranteed crowd-pleaser. Whether you’re hosting friends or treating yourself, Maggi ke Pakode are sure to become your new favorite snack, offering the comfort of your favorite instant noodles in a fun, crunchy avatar.
Crispy Maggi Ke Pakode
Print RecipeIngredients
- ¾ cup water
- 1 pack Maggi Tastemaker
- 1 pack Maggi noodles
- 1 cup cabbage, shredded
- 1 carrot, julienne
- 1 onion, sliced
- ½ capsicum, sliced
- 2 tbsp spring onion, chopped
- ½ tsp ginger garlic paste
- 1 green chilli, finely chopped
- ½ tsp Kashmiri red chilli powder
- ½ tsp chaat masala
- ¼ tsp ajwain (carom seeds)
- ½ tsp salt, or to taste
- ¾ cup besan (gram flour)
- ¼ cup corn flour
- 2 tbsp rice flour
- Oil for frying
Instructions
Cook Maggi noodles with the Tastemaker masala and ¾ cup of water until just done; set aside to cool.
In a large bowl, combine shredded cabbage, julienne carrot, sliced onion, sliced capsicum, and chopped spring onion.
Add ginger garlic paste, chopped green chilli, Kashmiri red chilli powder, chaat masala, ajwain, and salt.
Add besan, corn flour, and rice flour to the vegetables. Mix well, squeezing lightly to help the mixture bind together.
Gently fold in the cooked and cooled Maggi noodles, ensuring not to break them.
Pinch off small portions of the mixture and shape into bite-sized balls or pakoda shapes.
Heat oil in a deep pan on medium flame. Once hot, carefully slide in the pakodas in small batches.
Fry, stirring occasionally, until golden brown and crisp. Remove with a slotted spoon onto paper towels.
Serve immediately with tomato ketchup or green chutney for dipping.
Notes
Tips:
Cook Maggi noodles with less water than usual so the mixture remains firm and absorbs less oil., Mix the batter just until combined to retain the noodle structure for a chewy texture., Incorporate additional vegetables like bell pepper or sweet corn for extra crunch and nutrients., Fry pakoras on medium heat for even cooking and a crisp exterior., Avoid overcrowding the pan to maintain oil temperature and ensure crispiness.
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