Maggi Bhajiya is a fusion eatery. Two diverse items combined to give a distinctive food item. Maggi invented in the west and bhajiya in the east and we are mixing an age-old traditional snack with a modern touch. 


Bhajiyas are known as fritters in English and pakode or pakoda or pakora in hindi and have their own variety in different regions of india. Whilst Maggi is also very popular snack as a 2-minute magic and is a very common snacking when u don’t want to prepare anything else. Combining these two tongue twisters will give you a unique taste perception. 

Maggi bhajiya is it possible? 

• Yes, the taste is unmatchable and flavoursome. 
• Extraordinary delicacies can be obtained and sometimes resemble to pyaz ka bhajiya as onion rings or strings are similar to maggi noodles with a finger licking and lip smacking taste. 

Tips and Tricks before you Begin 

• Burn extra water and make dry Maggi for frying it later as it will absorb less oil. 
• Make smaller to medium size bhajiya for proper frying and batter should be not too thick nor too thin for proper binding of the bhajiya’s.
 • Keep the flame medium while frying; otherwise, the colour of bhajiya will be dark.
 • Cheese and vegetables can be added for enhancing the taste. 

INGREDIENTS FOR THE MAGGI PAKORA 
  • Water 2 ½ cup for single 
  • Masala Maggi 1 OR 2 packet 
  • Chopped Green chilli 1 
  • Ginger Garlic Paste (optional) ½ tsp 
  • chopped Cabbage & chopped Carrot 2 tbsp & 1 tbsp 
  • Finely chopped Onion 2 tbsp 
  • Capsicum 1 tbsp 
  • Butter ½ tsp 
  • Rice flour (optional) 2 tbsp 
  • Besan flour 4 tbsp 
  • All purpose flour (optional) 3 tbsp 
  • oil for frying 
  • Salt as per taste 
  • Baking soda 
  • Red chilli, turmeric, coriander powder A pinch As per taste 
PREPARATION 
I. Take a pan and heat it. Add water in the pan to boil. 

II. Drop Maggi masala in water. Add cakes of Maggi in it after. Let it cook until the water evaporates. Keep aside once done.

III. Take a big bowl. Add chopped cabbage, carrot, onion, capsicum, ginger-garlic paste, red chili powder, coriander-cumin powder, green chili paste, turmeric powder, salt, besan flour, and rice flour. Mix everything properly.

IV. Now add the cooked Maggi noodles in the mixture. Mix once again. 

V. Take small proportion of the mixture and roll it with your hand and make balls. Repeat until the last portion of the mixture. 

VI. Heat oil for deep-frying in a pan. Fry the rolled mixture in the oil until it turns golden brown. 

VII. Maggi bhajiya or Maggi fritters are ready. Serve hot with ketchup. 


TIPS
Optional Raw crushed maggi for coating. Tissue papers for absorbing excess oil Schezwan sauce or served with hot tea or coffee.