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Maggi Pakoda, step by step on video
See how the noodles, vegetables and flours bind together, how to shape the pakodas, and the golden colour to fry them to.
5:44 · Recipe video · Cooking with Siddhi
Maggi Pakoda, also called maggi pakora or maggi bhajiya, is a quick and tasty snack I love whenever I crave something crunchy. Boiled Maggi noodles are mixed with tomato, onion, capsicum and corn, spiced with garam masala, red chilli, turmeric, asafoetida and the Maggi masala, bound with besan, sooji and rice flour, and fried until golden and crunchy.
Maggi pakoras taste great with onions and fried green chillies. Serve them with ketchup, green chutney or sweet chutney.
Every recipe on Cooking with Siddhi is cooked in my own kitchen before it goes live.
Why you will love maggi pakoda
- A twist on everyone’s favourite: Maggi noodles as crunchy pakodas.
- Quick to make: about 30 minutes in total.
- Packed with veggies: tomato, onion, capsicum and corn.
- Golden and crunchy: finished on a medium-high flame for crunch.
Ingredient notes
- Maggi: 2 packets, boiled, plus both packets of Maggi masala.
- Besan, sooji and rice flour: together they bind the noodles and vegetables and add crunch.
- Binding: the boiled noodles help bind everything together.
- Vegetables: tomato, onion and capsicum, all finely chopped, plus 1/2 cup boiled corn.
Maggi Pakoda Recipe
Crunchy pakodas of boiled Maggi noodles with tomato, onion, capsicum and corn, spiced and bound with besan, sooji and rice flour, fried until golden.
Ingredients
- 2 packets Maggi noodles, boiled
- 1 tomato, finely chopped
- 1 onion, finely chopped
- 1 capsicum, finely chopped
- 1/2 cup corn, boiled
- 1 pinch asafoetida (hing)
- 1 pinch turmeric powder
- 1 tsp garam masala
- 1 tsp red chilli powder
- 2 tbsp besan (gram flour)
- 1 tbsp sooji (semolina)
- 1 tbsp rice flour
- 2 packets Maggi masala (tastemaker)
- Salt to taste
- Oil for frying
Instructions
- Mix noodles and veggies. In a mixing bowl, add the boiled Maggi noodles, then the chopped tomato, capsicum, onion and corn. Add the asafoetida, turmeric powder, garam masala, red chilli powder, salt to taste and both packets of Maggi masala, and mix the spices with the vegetables.
- Add the flours. Add the besan, sooji and rice flour and mix everything very well. The boiled noodles should bind everything together.
- Heat the oil. Heat oil in a pan to fry the pakodas.
- Fry. Shape the mixture into small balls and gently slide them into the oil. Fry on a medium flame.
- Flip and crisp. Flip the pakodas and continue to fry on medium-high heat until golden and crunchy.
- Drain and serve. Once the pakodas have the colour and texture you want, drain them well onto a paper towel. Serve hot with ketchup.
Recipe by Siddhi Panchal.
Tips for crunchy maggi pakoda
- Mix the flours in very well so the boiled noodles bind everything together.
- Start frying on a medium flame, then flip and finish on medium-high heat for a golden, crunchy pakoda.
- Drain the pakodas well on a paper towel.
What to serve with Maggi Pakoda
Serve maggi pakoda hot with ketchup, green chutney or sweet chutney, with onions and fried green chillies on the side. For more fun snacks, try my Pasta Pakoda and Chinese Pakoda.
Maggi Pakoda FAQs
What binds maggi pakoda together?
The boiled noodles, along with besan, sooji and rice flour, bind the vegetables and spices together.
Do I use the Maggi masala packets?
Yes. Add both packets of Maggi masala to the mixture along with the other spices.
What flame should I fry on?
Fry on a medium flame first, then flip and fry on medium-high heat until golden and crunchy.
How long does maggi pakoda take?
About 30 minutes: 15 minutes to prepare and 15 minutes to cook.
What do I serve with maggi pakoda?
Serve it with ketchup, green chutney or sweet chutney, with onions and fried green chillies.
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