PREPARATION

1. Take a pan, add 500 milliliters water, 100 grams green peas, 100 grams sweet corns and mix it well.
2. Bring it to a boil.
3. Boil for 5 - 7 minutes on medium heat.
4. Remove it from heat and drain the veggies. Keep aside.
5. Take a pan, add 1 litre water, 1 teaspoon salt, 1 teaspoon oil and stir well.
6. Add 140 grams maggi noodles and mix it well.
7. Bring it to a boil.
8. Boil for 5 - 7 minutes on medium heat.
9. Remove it from heat and drain the maggi. Keep aside.
10. In a bowl, add 200 grams all purpose flour, 2 tablespoons corn flour, 1 teaspoon salt, 1 teaspoon black pepper and mix it well.
11. Add 150 milliliters water and mix it well to make a thick batter.
12. In a mixing bowl, add 120 grams boiled mashed potatoes, boiled veggies, boiled noodles, 1 teaspoon ginger garlic paste, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon chaat masala, 1 teaspoon maggi masala, 1 teaspoon garam masala, 2 teaspoons processed cheese, 2 teaspoons gram flour, 1 teaspoon green chili, 1 teaspoon coriander and mix all the ingredients well.
13. Take some mixture in your hands and shape it into a tikki.
14. Dip it in all purpose flour mixture and the roll it in maggi noodles.
15. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
16. Drain it on an absorbent paper and keep aside.
17. In a blender, add 30 grams mint, 15 grams coriander, 1 teaspoon ginger, 6 - 8 garlic cloves, 4 green chili, 110 grams yogurt, 1 teaspoon cumin powder, 1 teaspoon rock salt, 1 teaspoon dry mango powder, 1 teaspoon chaat masala, 2 teaspoons lemon juice and blend it into a paste.
18. Serve with prepared maggi tikki.