Maggi Noodle Fritters

Maggi Noodle Fritters


  • 2 maggi noodle blocks
  • 500 ml water
  • 2 sachets Tastemaker
  • 1/4 tsp oregano
  • 1/4 tsp chilly flakes
  • 1 tsp full Mayo cheese
  • 80 ml boiled and cooled milk
  • 60 ml maida slurry
  • 4 tbsp crushed Cornflakes
  • 4 tbsp maida flour
  • 2 tbsp gram flour
  • 1.5 tbsp rice flour
  • salt 2 taste
  • 1/2 tsp chilly powder
  • 1/4 tsp oregano
  • 1/4 cumin powder
  • 1/4 tsp ginger garlic powder
  • 2 tbsp semolina
  • water 2 make the batter
  • oil 2 deep fry


STEP 1: COOKING NOODLES : Boil 500 ml water and to it add to sachets of tastemaker, and 2 blocks of Maggi noodles. Cook for 3 mins.

while the noodles are cooking add 1\4 tsp each oregano and chilly flakes.

Once the noodles are cooked add 1 tsp full of Mayo cheese and mix well.

dd 80ml boiled and cooled milk, 60 ml maida slurry and mix well on low heat till it turns thick and creamy. turn off the flame

Transfer this to a plate and spread evenly. Once cooled keep in the freezer for min 4 hrs. Then cut it into bars and keep in freezer till use.

STEP 2: MAKING BATTER : In a mixing bowl, add 4 tbsp crushed cornflakes, 4 tbsp Maida, 2 tbsp gram flour, 1.5 tbsp rice flour, salt to taste, 1/2 tsp chilly powder, 1/4 tsp each oregano, cumin powder and ginger garlic powder, 2 tbsp Semolina. Add little by little water and mix well to form a smooth thick batter. Allow the batter to rest for 10 mins.

STEP 3: MAKING THE FRITTERS : Heat oil till medium hot to deep fry. Once hot let the flame be on high.

Take a bar of the frozen noodle, dip in the batter mix, coat well all around and drop into the oil, one each at a time.

keep turning both sides for the batter to cook and fry well. fry till light golden. Drain well, remove and serve hot.


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