PREPARATION

1. Take a pan, add 550 milliliters water, 170 grams maggi noodles and stir well.

2. Bring it to a boil.

3. Add 20 grams maggi masala and mix it well.

4. Cook for 5 - 7 minutes on medium heat or until the maggi is cooked.

5. Remove it from heat and allow it to cool.

6. Transfer this into a mixing bowl, add 80 grams carrots, 60 grams bell pepper, 80 grams cabbage, 1/2 teaspoon salt, 1/2 teaspoon black pepper powder, 35 grams corn flour and mix all the ingredients well.

7. Take some mixture in your hands and shape it into a ball.

8. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.

9. Drain it on an absorbent paper and keep aside.

10. Heat 30 milliliters oil in a skillet, add 2 teaspoons ginger, 2 teaspoons garlic, 1 1/2 teaspoons green chili, 35 grams spring onions and stir for 2 - 3 minutes on medium heat.

11. Then, add 45 grams onions and fry till translucent.

12. Now, add 120 grams bell pepper and mix it well.

13. Cook for 5 - 7 minutes on medium heat.

14. Add 2 tablespoons ketchup, 1 teaspoon soy sauce, 2 tablespoons red chili sauce and mix it well.

15. Add 1/4 teaspoon black pepper powder, 1/4 teaspoon salt, 1 teaspoon sugar and mix it again.

16. In a bowl, add 2 tablespoons corn flour, 45 milliliters water and mix it well.

17. Pour the mixture into the skillet and mix it well.

18. Cook for 3 - 5 minutes on medium heat.

19. Now, add the fried maggi balls and mix it well.

20. Cook for another 3 - 5 minutes on medium heat.

21. Garnish with spring onions.

22. Serve hot.