Maggi Makeovers: 7 Delicious Recipes Beyond Instant Noodles

Maggi noodles have long been a beloved pantry staple in Indian households, known for their quick preparation and delicious flavour. While the classic Maggi recipe holds a special place in our hearts, there's a world of culinary possibilities beyond the usual noodle dish. We present seven mouthwatering Maggi makeovers that will take your taste buds on an exciting journey. Get ready to explore unique flavours, surprising ingredients, and simple methods that will elevate your Maggi experience to a whole new level!

Also Read:Love Maggi? Try These 5 Recipes for Busy Nights

Maggi Pakoras (Fritters)

Ingredients:

• 1 pack of Maggi masala noodles
• 1 cup of besan (gram flour)
• 1/2 cup of finely chopped onions
• 1/4 cup of chopped coriander leaves
• 1 teaspoon of ginger-garlic paste
• 1/2 teaspoon of red chilli powder
• Oil for deep frying
• Salt to taste

Method:

1. Cook the Maggi noodles without the tastemaker, following the package instructions. Drain and keep aside.
2. In a mixing bowl, combine the cooked noodles, besan, onions, coriander leaves, ginger-garlic paste, red chilli powder, and salt.
3. Mix well to form a thick batter.
4. Heat oil in a deep pan for frying.
5. Drop small portions of the batter into the hot oil and fry until golden brown.
6. Remove the fritters from the oil and place them on a paper towel to absorb excess oil.
7. Serve hot with ketchup or chutney.

Maggi Vegetable Pulao

Ingredients:

• 1 pack of Maggi masala noodles
• 1 cup of cooked basmati rice
• 1 small onion, finely chopped
• 1 small carrot, finely chopped
• 1/4 cup of green peas
• 1/4 cup of sweet corn kernels
• 1 teaspoon of oil
• 1 teaspoon of cumin seeds
• 1 teaspoon of garam masala
• Salt to taste
• Chopped coriander leaves for garnish

Method:

1. Cook the Maggi noodles without the tastemaker, following the package instructions. Drain and keep aside.
2. Heat oil in a pan and add cumin seeds. Let them crackle.
3. Add the chopped onions and sauté until golden brown.
4. Add the chopped vegetables and cook until tender.
5. Add the cooked rice and Maggi noodles to the pan, along with the Maggi tastemaker, garam masala, and salt. Mix gently to combine all the flavours.
6. Cook for a few minutes until everything is well heated.
7. Garnish with chopped coriander leaves and serve hot.

Maggi Pizza Toast

Ingredients:

• 1 pack of Maggi masala noodles
• 4 slices of bread
• 1/4 cup of pizza sauce
• 1/2 cup of grated mozzarella cheese
• 1/4 cup of finely chopped bell peppers
• 1/4 cup of sliced black olives
• 1/4 cup of chopped onions
• 1/4 teaspoon of dried oregano
• 1/4 teaspoon of red chilli flakes
• Salt to taste

Method:

1. Cook the Maggi noodles without the tastemaker, following the package instructions. Drain and keep aside.
2. Preheat the oven to 180°C (350°F).
3. Toast the bread slices lightly.
4. Spread pizza sauce evenly on each slice of bread.
5. Top with cooked Maggi noodles, grated mozzarella cheese, bell peppers, black olives, onions, dried oregano, red chilli flakes, and a pinch of salt.
6. Place the prepared toast on a baking tray and bake for 10-12 minutes or until the cheese melts and turns golden brown.
7. Remove from the oven, let them cool for a minute, and serve hot.

Maggi Veggie Pancakes

Ingredients:

• 1 pack of Maggi masala noodles
• 1 cup of grated mixed vegetables (carrots, cabbage, zucchini)
• 1/4 cup of finely chopped onions
• 1/4 cup of besan (gram flour)
• 2 tablespoons of rice flour
• 1/2 teaspoon of red chilli powder
• 1/4 teaspoon of turmeric powder
• Oil for shallow frying
• Salt to taste

Method:

1. Cook the Maggi noodles without the tastemaker, following the package instructions. Drain and keep aside.
2. In a mixing bowl, combine the cooked noodles, grated vegetables, onions, besan, rice flour, red chilli powder, turmeric powder, and salt.
3. Mix well to form a thick batter.
4. Heat oil in a pan for shallow frying.
5. Take a spoonful of the batter and flatten it on the pan to form a pancake.
6. Cook on medium heat until golden brown on both sides.
7. Remove from the pan and place on a paper towel to remove excess oil.
8. Serve hot with ketchup or chutney.

Maggi Stuffed Paratha

Ingredients:

• 1 pack of Maggi masala noodles
• 2 cups of whole wheat flour
• Water for kneading the dough
• Oil for cooking parathas
• Salt to taste

Method:

1. Cook the Maggi noodles without the tastemaker, following the package instructions. Drain and keep aside.
2. In a mixing bowl, combine the whole wheat flour, salt, and water. Knead to form a smooth dough.
3. Divide the dough into small portions and roll them into circles.
4. Place a portion of cooked Maggi noodles in the centre of one rolled dough circle and cover it with another rolled dough circle. Press the edges to seal.
5. Roll the stuffed dough again into a slightly thicker paratha.
6. Heat a griddle or tawa and cook the paratha on both sides, adding oil as needed, until golden brown.
7. Serve hot with yoghurt or pickle.

Maggi Masala Omelette

Ingredients:

• 1 pack of Maggi masala noodles
• 2 eggs
• 1 small onion, finely chopped
• 1 small tomato, finely chopped
• 1 green chilli, finely chopped
• 2 tablespoons of chopped coriander leaves
• Salt and pepper to taste
• Oil or butter for cooking

Method:

1. Cook the Maggi noodles without the tastemaker, following the package instructions. Drain and keep aside.
2. In a bowl, whisk the eggs until well beaten.
3. Add the cooked Maggi noodles, chopped onion, tomato, green chilli, coriander leaves, salt, and pepper to the bowl. Mix well to combine.
4. Heat oil or butter in a frying pan or skillet.
5. Pour the egg and Maggi mixture into the pan and spread it evenly.
6. Cook on medium heat until the bottom is set and golden brown.
7. Flip the omelette carefully and cook the other side until cooked through.
8. Transfer to a plate and cut into slices.
9. Serve hot as a tasty and filling breakfast or snack.

Maggi Chinese Bhel

Ingredients:

1. 1 pack of Maggi masala noodles
2. 1 cup of fried noodles (store-bought or homemade)
3. 1 small onion, finely chopped
4. 1 small capsicum, finely chopped
5. 1/4 cup of shredded cabbage
6. 1/4 cup of grated carrots
7. 2 tablespoons of Schezwan sauce
8. 2 tablespoons of tomato ketchup
9. 1 tablespoon of soy sauce
10. 1 tablespoon of vinegar
11. 1 tablespoon of oil
12. Salt to taste
13. Chopped coriander leaves for garnish
14. Chopped spring onions for garnish

Method:

1. Cook the Maggi noodles without the tastemaker, following the package instructions. Drain and keep aside.
2. Heat oil in a pan over medium heat.
3. Add the chopped onions and sauté until they turn translucent.
4. Add the chopped capsicum, shredded cabbage, and grated carrots. Cook for 2-3 minutes until the vegetables are slightly tender.
5. Add the cooked Maggi noodles to the pan and mix well with the vegetables.
6. In a small bowl, mix Schezwan sauce, tomato ketchup, soy sauce, vinegar, and salt.
7. Pour the sauce mixture over the Maggi noodles and toss everything together until well-coated.
8. Cook for an additional 2-3 minutes, ensuring the noodles are heated through.
9. Remove from heat and let the mixture cool slightly.
10. In a serving bowl, layer the fried noodles at the bottom.
11. Spoon the Maggi noodle mixture on top of the fried noodles.
12. Garnish with chopped coriander leaves and spring onions.
13. Serve the Maggi Chinese Bhel immediately as a delicious and flavorful snack.

Maggi noodles offer endless opportunities for culinary creativity, going beyond traditional noodle soup. These delightful Maggi makeovers bring a burst of flavour and excitement to your plate. From crispy pakoras to cheesy toast and flavorful pulao, these recipes showcase the versatility of Maggi. So, next time you reach for that pack of instant noodles, don't be afraid to experiment and create your own delicious Maggi makeover. Enjoy the journey of flavours and happy cooking!