Maggi Paneer Pakoda Recipe
Today I bring you recipe which I learned from my mother in-law. A recipe with a twist yet very simple and can be easily prepared with ingredients found in every Indian kitchen. Maggi is one of the very popular instant noodles, every one favorite and comfort dish. So, with the twist we are going to make Maggi and Paneer Pakoda today.
These crispy and crunchy pakodas taste great with a cup of tea or can be served as appetizer too. Try out this recipe and serve hot. Hope you will like this recipe as much as my family does. Enjoy!!!
Click here for Green Chutney/Mint-Coriander Chutney recipe.
Step by Step Instructions with Photos
- Boil 1.5 cup of water to prepare Maggi noodles. I have used ¾ cup of water for each packet. Crush Maggi lightly. Once water is boiled, add crushed Maggi noodle. Cover and cook almost for 1 and half minutes or to al dente. Remove the lid and let it cool down. Don’t overcook the Maggi or it will turn mushy. This noodle should not be very soupy also.
- Next dice paneer in small pieces, chop onion and bell pepper almost same size of paneer. Finley chop green chilies. You can skip green chilies if making for kids.
- Now in a mixing bowl add boiled Maggie, chopped paneer, onion, bell pepper, green chilies, Maggie masala, red chili powder and salt. Give it a gentle mix.
- Next add in besan. Add besan in batches to avoid lumps and to incorporate everything very well. Everything should come together at this point. Adjust spices as per your taste. Mixture is ready.
- Heat enough oil in frying pan. Once oil is hot turn flame to medium and add pakora shape ball in hot oil. Pakora can be round, flat or shapeless.
- Stir occasionally, frying on medium flame until they turn golden brown. Drain Maggi Paneer Pakora on kitchen paper towel. Sprinkle chaat masala which is totally optional.
- Crispy crunchy Maggi Paneer pakoras are ready to serve. Serve hot with tomato sauce or green chutney.
Recipe Card
Maggi is one of the very popular instant noodles, every one favorite and comfort dish. So, with the twist we are going to make Maggi and Paneer Pakoda today. These crispy and crunchy pakodas taste great with a cup of tea or can be served as appetizer too.
- 2 Packet 2 Minutes Maggi Noodles
- 1 cup Paneer/cottage cheese (diced)
- 1 cup Onion (chopped)
- 2/3 cup Green bell pepper (chopped)
- 2 Green chilies (finely chopped)
- ½ cup Besan/Chickpea flour
- 1 Tsp. Red chili powder
- ¼ cup Salt to taste (diced)
- Chat Masala (Optional)
- Oil (for frying)
Boil 1.5 cup of water to prepare Maggi noodles. I have used ¾ cup of water for each packet. Crush Maggi lightly. Once water is boiled, add crushed Maggi noodle. Cover and cook almost for 1 and half minutes or to al dente. Remove the lid and let it cool down. Don’t overcook the Maggi or it will turn mushy. This noodle should not be very soupy also.
Next dice paneer in small pieces, chop onion and bell pepper almost same size of paneer. Finley chop green chilies. You can skip green chilies if making for kids.
Now in a mixing bowl add boiled Maggie, chopped paneer, onion, bell pepper, green chilies, Maggie masala, red chili powder and salt. Give it a gentle mix.
Next add in besan. Add besan in batches to avoid lumps and to incorporate everything very well. Everything should come together at this point. Adjust spices as per your taste. Mixture is ready.
Heat enough oil in frying pan. Once oil is hot turn flame to medium and add pakora shape ball in hot oil. Pakora can be round, flat or shapeless.
Stir occasionally, frying on medium flame until they turn golden brown. Drain Maggi Paneer Pakora on kitchen paper towel. Sprinkle chaat masala which is totally optional.
Crispy crunchy Maggi Paneer pakoras are ready to serve. Serve hot with tomato sauce or green chutney.
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