INGREDIENTS: (serves 8)
Maggie Masala: 1 pkt
Spinach: 2 cups chopped
Besan: 1 cup + water 2 cups
Onions: 1 medium chopped
spices: salt, garam masala, red chillies
green chillies: 1-2 chopped
Maggie Masala: 1 pkt
Spinach: 2 cups chopped
Besan: 1 cup + water 2 cups
Onions: 1 medium chopped
spices: salt, garam masala, red chillies
green chillies: 1-2 chopped
METHOD:
Cook 1 pkt of Maggie Noodle Masala as per the instructions given, using the masala pkt given. Make it little liquidy, instead of dry. Keep it aside to cool.
Make thick smooth batter with 1 cup besan (chick pea flour) & water in a big mixing bowl. Add the cooked maggie into the Besan mixture. Chop fresh spinach, & 1 medium onion, some ginger (optional), & green chilli chopped; add them all to the noodles.
Add spices: little red chillie pd, salt to taste, & some garam masala. Mix everything together. Taste a little to see if spices are enough according to your taste.
Add spices: little red chillie pd, salt to taste, & some garam masala. Mix everything together. Taste a little to see if spices are enough according to your taste.
Heat some oil in a karahi. Pick up blobs with your fingers or spoonfuls of the mixture (without any shape) and gently put them in hot oil few at a time. Stir slowly with a spatula.
Brown the pakoras on all sides and drain them on paper napkin to remove excess oil. The pakoras are nutritious and ready to eat with ketchup or chutney.