Maggi Potato Pakora Serves 2-3 Main Ingredients ------------------- Maggi - 140 gm Potato - 200 gm Coriander Leaves - 25 gm Green Chilli - 6 nos Ginger - 1 inch Corn Flour - 1/2 cup Turmeric Powder - 1/2 tsp Salt - as per taste Mustard Oil - for deep frying Methods --------------- Prepare Maggi Noodles: Crushed the Maggi into small pieces. Prepare the Potato Mixture: Peel and grate potatoes. Keep the grated potatoes into cold water and strain it. In a mixing bowl, combine the grated potatoes , chopped green chilies, chopped coriander leaves and grated ginger . Combine Maggi and Potato Mixture: Add the crushed maggi to the potato mixture then add corn flour , turmeric powder and salt. Mix everything thoroughly with the help of water so that the maggi is evenly distributed in the mixture. Form the Pakodas: Take small portions of the mixture and shape them into small balls or patties, as per your preference. Heat Oil for Frying: In a deep frying pan, heat the mustard oil over medium-high heat until it's hot enough for frying. Fry the Pakodas: Carefully slide the shaped pakodas into the hot oil and fry them until they are golden brown and crispy on all sides. Fry in batches if necessary, to avoid overcrowding the pan. Drain Excess Oil: Once fried, remove the pakodas with a slotted spoon and place them on paper towels to drain any excess oil. Serve: Serve the Maggie Potato Pakodas hot with your favorite chutney or sauce.
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Maggi Potato Pakora
Serves 2-3
Main Ingredients
-------------------
Maggi - 140 gm
Potato - 200 gm
Coriander Leaves - 25 gm
Green Chilli - 6 nos
Ginger - 1 inch
Corn Flour - 1/2 cup
Turmeric Powder - 1/2 tsp
Salt - as per taste
Mustard Oil - for deep frying
Methods
---------------
Prepare Maggi Noodles:
Crushed the Maggi into small pieces.
Prepare the Potato Mixture:
Peel and grate potatoes.
Keep the grated potatoes into cold water and strain it.
In a mixing bowl, combine the grated potatoes , chopped green chilies, chopped coriander leaves and grated ginger .
Combine Maggi and Potato Mixture:
Add the crushed maggi to the potato mixture then add corn flour , turmeric powder and salt. Mix everything thoroughly with the help of water so that the maggi is evenly distributed in the mixture.
Form the Pakodas:
Take small portions of the mixture and shape them into small balls or patties, as per your preference.
Heat Oil for Frying:
In a deep frying pan, heat the mustard oil over medium-high heat until it's hot enough for frying.
Fry the Pakodas:
Carefully slide the shaped pakodas into the hot oil and fry them until they are golden brown and crispy on all sides.
Fry in batches if necessary, to avoid overcrowding the pan.
Drain Excess Oil:
Once fried, remove the pakodas with a slotted spoon and place them on paper towels to drain any excess oil.
Serve:
Serve the Maggie Potato Pakodas hot with your favorite chutney or sauce.