INGREDIENTS
Masala Maggi Bread Pockets
Servings - 2 - 3
INGREDIENTS
Oil - 2 tablespoons
Onions - 70 grams
Green chili - 1 tablespoon
Green peas - 70 grams
Bell pepper - 260 grams
Salt - 1/2 teaspoon
Red chili - 1/2 teaspoon
Maggi noodles - 170 grams
Water - 300 milliliters
Maggi masala - 1 1/2 tablespoons
Coriander - 2 tablespoons
All purpose flour - 20 grams
Corn flour - 1 tablespoon
Water - 70 milliliters
Bread slices
All purpose flour - 150 grams
Salt - 1/2 teaspoon
Black pepper - 1/4 teaspoon
Water - 380 milliliters
Bread crumbs - for coating
Oil - for frying
PREPARATION
1. Heat 2 tablespoons oil in a skillet, add 70 grams onions and fry till translucent or until it turns golden brown in color.
2. Add 1 tablespoon green chili and stir well.
3. Then, add 70 grams green peas and mix it well.
4. Cook for 3 - 5 minutes on medium heat.
5. Now, add 260 grams bell pepper and mix it well.
6. Cook for 5 - 7 minutes on medium heat.
7. Add 170 grams maggi noodles and mix it well.
8. Then, add 300 milliliters water and mix it again.
9. Cover it with lid and cook for 2 - 3 minutes on medium heat.
10. Open the lid and give it a nice stir.
11. Add 1 1/2 tablespoons maggi masala and mix it well.
12. Again cover it with lid and cook for another 2 - 3 minutes on medium heat.
13. Open the lid and give it a nice stir.
14. Add 2 tablespoons coriander and mix it well.
15. Remove it from heat and keep aside.
16. In a bowl, add 20 grams all purpose flour, 1 tablespoon corn flour, 70 milliliters water and mix it well to make a thick batter. Keep aside.
17. Take a bread slice and cut it’s edges.
18. Flatten the bread with the help of a rolling pin.
19. Now, place some maggi on top of it.
20. Apply the all purpose flour paste on the edges.
21. Now, seal the edges properly.
22. In a bowl, add 150 grams all purpose flour, 1/2 teaspoon salt, 1/4 teaspoon black pepper and mix it well.
23. Add 380 milliliters water and mix it well to make a thick batter.
24. Dip the bread pocket in it and the roll it in bread crumbs properly.
25. Heat sufficient oil in a pan and deep fry these until golden brown and crispy.
26. Drain it on an absorbent paper.
27. Serve hot with ketchup.
Creamy Cuppa Maggi
Servings - 2 - 3
INGREDIENTS
Butter - 50 grams
All purpose flour - 50 grams
Milk - 300 milliliters
Salt - 1/2 teaspoon
Oregano - 1/2 teaspoon
Chilli flakes - 1/2 teaspoon
Bell pepper - 200 grams
Tomato - 100 grams
Carrots - 100 grams
Sweet corns - 70 grams
Water - 700 milliliters
Maggi noodles - 180 grams
Oregano - 1/2 teaspoon
Chilli flakes - 1/2 teaspoon
Ketchup - 60 grams
Maggi masala - 2 tablespoons
Mozzarella cheese