PREPARATION

1. In a mixing bowl, add 50 grams all purpose flour, 30 grams corn flour, 1/4 teaspoon salt, 1/4 teaspoon paprika, 1/4 teaspoon black pepper and mix it well.
2. Add 130 milliliters water and mix it well to make a thick batter.
3. Take a mushroom and dip it in the mixture properly.
4. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
5. Drain it on an absorbent paper and keep aside.
6. Heat 2 teaspoons oil in a pan, add 40 grams onion, 100 grams bell pepper and saute for 3 - 5 minutes on medium heat.
7. Remove it from heat and keep aside.
8. Take a pan, add 800 milliliters water, 130 grams maggi noodles and mix it well.
9. Bring it to a boil. Boil for 3 - 5 minutes on medium heat. Remove it from heat.
10. Strain the maggi noodles and keep aside.
11. Heat 1 tablespoon oil in a skillet, add 1 tablespoon ginger, 1 tablespoon garlic and stir fo 2 - 3 minutes.
12. Then, add the sauted veggies and mix it well.
13. Add 1/2 teaspoon salt, 1/4 teaspoon black pepper and stir well.
14. Add 1 teaspoon sugar, 2 teaspoons soy sauce, 2 teaspoons vinegar, 2 tablespoons ketchup, 1 teaspoon red chilli sauce, 1 teaspoon green chilli sauce and mix it well.
15. Cook for 2 - 3 minutes on medium heat.
16. Add 70 milliliters water and stir well.
17. Bring it to a boil. Add 20 grams maggi masala and give it a nice stir.
18. In a bowl, add 1 tablespoon corn flour, 45 milliliters water and mix it well.
19. Pour the mixture into the skillet and mix it well.
20. Now, add the fried mushrooms and mix it again.
21. Cook for 5 - 7 minutes on medium heat.
22. Add boiled maggi noodles, 1 tablespoon spring onions and mix it well.
23. Cook for another 3 - 5 minutes on medium heat.
24. Remove it from heat.
25. Garnish with spring onions.
26. Serve hot.