• Maggi Puff

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INGREDIENTS


Maggi Puff

 

Servings - 7

 

INGREDIENTS

All purpose flour - 200 grams

Salt - 1/2 teaspoon

Baking powder - 1 teaspoon

Oil - 45 milliliters

Water - 80 milliliters

Oil - 1 tablespoon

Onions - 40 grams

Green chili - 1 teaspoon

Bell pepper - 80 grams

Carrots - 40 grams

Boiled sweet corns - 35 grans

Salt - 1/4 teaspoon

Red chili - 1/4 teaspoon

Black pepper - 1/4 teaspoon

Maggi noodles - 120 grams

Water - 300 milliliters

Maggi masala - 20 grams

Oregano - 1/2 teaspoon

Ketchup - 1 tablespoon

Green chilli sauce - 1 tablespoon

Vinegar - 1 teaspoon

Water - for brushing

Oil - for frying

 

PREPARATION

  1. In a mixing bowl, add 200 grams all purpose flour, 1/2 teaspoon salt, 1 teaspoon baking powder, 45 milliliters oil and mix it well.
  2. Add 80 milliliters water and knead it into a smooth soft dough.
  3. Rest the dough for 1 hour.
  4. Heat 1 tablespoon oil in a pan, add 40 grams onions, 1 teaspoon green chili and fry till translucent or until it turns golden brown in color.
  5. Then, add 80 grams bell pepper, 40 grams carrots and mix it well.
  6. Cook for 3 - 5 minutes on medium heat.
  7. Add 35 grams boiled sweet corns and mix it well.
  8. Add 1/4 teaspoon salt, 1/4 teaspoon red chili and mix it well.
  9. Now, add 120 grams maggi noodles, 300 milliliters water and mix it well.
  10. Cover it with lid and cook for about 5 minutes on medium heat.
  11. Open the lid and give it a nice stir.
  12. Add 20 grams maggi masala, 1/2 teaspoon oregano and mix it well.
  13. Add 1 tablespoon ketchup, 1 tablespoon green chilli sauce, 1 teaspoon vinegar and mix it well.
  14. Cook for 2 - 3 minutes on medium heat.
  15. Remove it from heat and keep aside.
  16. Take a ball from dough and flatten it with the help of a rolling pin.
  17. Cut out it’s sides to make a square.
  18. Add the prepared maggi on it and brush the sides with water.
  19. Fold the dough and seal the edges properly.
  20. Make a pattern on the sides with the help of a fork.
  21. Heat sufficient oil in a heavy skillet and deep fry these until golden brown and crispy.
  22. Drain it on an absorbent paper.
  23. Serve hot.