Ingredients:
2 packets MAGGI Noodles (chicken)
3 teaspoons green chillies (chopped)
1/3 cup white cabbage (chopped)
1/3 cup onions (chopped)
1/3 cup green capsicum pepper (chopped)
1/3 cup spring onions (chopped)
1 teaspoon chili powder (dried and ground)
1 teaspoon soy sauce
1 teaspoon vinegar
1 teaspoon salt
1 cup cottage cheese (plain, cut in small cubes)
2 cups besan
2 cups water
2 cups oil
Method:
- Boil MAGGI Noodles in 3 cups of water for 2 minutes. Add tastemakers and keep it aside.
- When cool, mix with green chillies, cabbage, onions, capsicum pepper, spring onions, dried chili powder, soy sauce, vinegar, salt and cottage cheese cubes.
- Mix besan, a pinch of salt and water to form a smooth, thick batter.
- Add to the noodle mixture and mix well.
- Heat oil in a wok.
- Shape the mixture into small pakoras and deep fry till golden brown.