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# Maggi Pakoda Recipe
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| **Prep time** | 10 min |
| **Cook time** | 20 min |
| **Total time** | 30 min |
| **Serves** | 15 pakoda |
## Ingredients
### for maggi:
* ¾ cup water
* 1 pack maggi tastemaker
* 1 pack maggi
### for pakoda:
* 1 cup cabbage *(shredded)*
* 1 carrot *(julienne)*
* 1 onion *(sliced)*
* ½ capsicum *(sliced)*
* 2 tbsp spring onion *(chopped)*
* ½ tsp ginger garlic paste
* 1 chilli *(finely chopped)*
* ½ tsp kashmiri red chilli powder
* ½ tsp chaat masala
* ¼ tsp ajwain / carom seeds
* ½ tsp salt
* ¾ cup besan / gram flour
* ¼ cup corn flour
* 2 tbsp rice flour
* oil for frying
## Instructions
1. in a large mixing bowl take, 1 cup cabbage, 1 carrot, 1 onion, ½ capsicum and 2 tbsp spring onion.
2. also add ½ tsp ginger garlic paste, 1 chilli, ½ tsp chilli powder, ½ tsp chaat masala, ¼ tsp ajwain and ½ tsp salt.
3. further add ¾ cup besan and ¼ cup corn flour.
4. squeeze and mix until a thick mixture is formed.
5. now add in prepared maggi.
6. mix gently without breaking them.
7. pinch a small ball sized mixture and drop in hot oil.
8. stir occasionally, frying on medium flame until the pakoda turns golden and crisp.
9. finally, enjoy maggi pakoda recipe with tomato sauce or green chutney.
## Step-by-step
firstly, in tawa heat ¾ cup water and stir in 1 pack maggi tastemaker.
once the water comes to a boil break 1 pack maggi.
stir and cook until maggi softens and water evaporates.
do not overcook the noodles. keep aside.
in a large mixing bowl take, 1 cup cabbage, 1 carrot, 1 onion, ½ capsicum and 2 tbsp spring onion.
also add ½ tsp ginger garlic paste, 1 chilli, ½ tsp chilli powder, ½ tsp chaat masala, ¼ tsp ajwain and ½ tsp salt.
further, add ¾ cup besan and ¼ cup corn flour.
squeeze and mix until a thick mixture is formed. do not add any extra water as vegetables do contain moisture.
now add in prepared maggi and 2 tbsp rice flour.
mix gently without breaking them.
pinch a small ball sized mixture and drop in hot oil.
stir occasionally, frying on medium flame until the pakoda turns golden and crisp.
drain off the pakoda over a kitchen towel to absorb excess oil.
finally, enjoy **maggi pakoda recipe** with [tomato sauce](/recipes/tomato-sauce-recipe-tomato-ketchup) or [green chutney](/recipes/green-chutney-recipe-hari-chutney).
## Video
## Notes
* firstly, add vegetables of your choice to make pakoda more nutritious.
* additionally, adding corn flour and rice flour makes pakoda crispier.
* also, fry on low to medium flame to make pakode more crispy.
* finally, **maggi pakoda recipe** tastes great when served hot and crispy.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/maggi-pakoda-recipe-maggi-ke-pakode/](https://hebbarskitchen.com/maggi-pakoda-recipe-maggi-ke-pakode/)
