Ingredients:

3 pct Maggi Masala
2pkt Maggi Tastemaker
1 tbsp butter
1 tsp chilli flakes
1 tsp Italian seasoning
½tsp salt
2 tbsp cheese, grated
2 tbsp breadcrumbs
1 egg
1 cup oil, for frying
2 tbsp ketchup (or any other sauce), for serving

Method:

Prepare 2 packets of Maggi normally in a pot, but do not add the Tastemaker packets.

Keep the third packet of Maggi aside.

Strain the noodles, and let them cool down completely. Make sure the noodles are dry.

In the cooled noodles, add the Tastemaker packets, butter, chilli flakes, Italian seasoning, salt, grated cheese, and breadcrumbs.

Mix together to make a dough.

Divide the dough into equal sized balls and make them into any desired shape.

Take the 3rd packet of Maggi and break it apart into tiny pieces to create the outside breading for the pakoras.

Break the egg into a separate bowl and beat it well.

Take one of the pagodas and dip it in the egg wash and make sure it is coated nicely.

Then dip the pagoda into the bowl of crumbled Maggi and ensure it is coated with enough tiny Maggi crumbs.

Heat up oil in a pot, and deep fry the Maggipakodas until golden brown.

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