These Maggi Manchurian Balls serve as an anytime flavourful snack incase you got bored with simple Maggi. You can also have this along with gravy, but I recommend the dry snack version as it tastes much better.These Maggi Manchurian Balls serve as an anytime flavourful snack incase you got bored with simple Maggi. You can also have this along with gravy, but I recommend the dry snack version as it tastes much better. Don't worry if you ran out of a few ingredients, just use whatever you have, they will still turn out good. Use red chilli powder if you like your snacks to be spicy. Using semolina to coat adds up little crisp.If you think the mixture isn't binding properly, only then use cornflour, I omitted it seeing that it was binding well already.
Equipment
- frying pan
- mixing bowl
- strainer
Ingredients
- 2 pkt small packets of Maggi
- 2 tsp melted butter
- 1/4 cup ginger+ green chillies+ garlic minced
- 1 tsp crushed black pepper
- 1 tbsp corn flour optional
- 1/2 tsp soya sauce
- 1 tsp lemon juice
- Salt to taste
- 1/2 cup semolina for coating
- 2 cups Oil for frying
- 1/2 cup Cabbage minced
- 1/2 cup Capsicum minced
- 1/2 cup Carrot grated
- 1/2 cup Onion minced
Instructions
- Boil Maggi noodles in 3 cups of water for 2-3 mins, drain excess water. Let it cool.
- Transfer the noodles in a mixing bowl, add butter and Maggi tastemaker then lightly mix.
- Add all above vegetables and spices, mash, mix well keeping a light hand and shape to form small Manchurian balls.
- Now coat roll these balls over semolina to coat well, press and shape lightly using hands.
- Heat oil in a deep pan, fry until golden brown.
- Enjoy as snack along with tomato ketchup or chilli sauce.