Your best companion in the monsoon is chai and pakoras. If you’re planning to call your crew over for a bhajiya party, why stick to the basic when you can up your pakora game? Vidhi Doshi a.k.a @RamenHairedGirl gives us a quick three-step recipe on how to make delicious and crispy Maggi pakoras in the rains. So, let’s get right to it.
2 Packs Maggi
1 Sachet Of Magic Masala (You Get This Separately In Stores)
1/3 Cup Grated Carrot
1/3 Cup Finely Chopped Capsicum
1/3 Cup Finely Chopped Onion
5 Tbsp Besan (Chane Ka Atta)
2 Tbsp Rice Flour
Freshly Ground Pepper
Oil For Deep Frying
Make Maggi according to the package instructions making sure it’s not watery, and then keep it aside to cool completely.
Once it has cooled down, add the rest of your ingredients and mix well but gently, you don’t want the noodles to become too mushy.
Heat oil in a deep pan, take a spoonful of mixture in your hand and add it when the oil is hot. Make sure to cook it on slow-medium or medium flame, else the outside will burn and the inside will be undercooked.
Protip: Add some grated cheese to these if you want these pakoras to be super cheesy!
Also, since the Maggi masala already has salt added to it, you don’t need to add more salt to it.
Make sure to serve these hot and fresh! These are best enjoyed during the rains with a cuppa warm chai!
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