Share
The year 2021 brought before us numerous bizarre food trends, and it looks like 2022 will not be lagging far behind in doing the same. In January itself, we are seeing food trends that are more bizarre than interesting. And it looks like netizens are now giving up. We are perturbed too. It cannot get worse when these food trends involve our favourite comfort food. With this note, we have come across a new food trend on the internet and this one involves our beloved Maggi noodles. We know you are already furious with the mention of our go-to food but there’s more to the story.
From ‘Fanta Maggi’ to ‘Rooh Afza Maggi’, 2021 made us roll our eyes on the ever-popping Maggi trends, and 2022 looks no different. The food trend that we have come across today has two of India’s favourite comfort foods - Maggi noodles and paratha. In a video uploaded by a food blogger on Instagram, a street vendor is seen selling a dish called ‘Maggie Paratha’. The video shows a paratha platter with this new variety alongside a curry, boondi raita, green chutney, pickles and chopped onions on the side. The food blogger revealed that the vendor is from Indore, and the new dish is prepared by stuffing a dough ball with cooked Maggi noodles and the paratha is then rolled and cooked again on a tawa with a generous amount of butter.
The video was originally shot and uploaded by food blogger Prashant Vijayvargiya on Instagram. Radio Jockey Rohan has uploaded the video on his Facebook page too. So far, the video has garnered around 58k views, 2,700 likes and hundreds of comments from disgusted netizens.
While a user commented, “Maggie ne kisi ka kya bigara hai jo maggie k piche lg gye ho sb k sb...koi laddoo bnata hai to koi paratha ...banate hue tumlogo k hath nhi kapte hai.. (sic)”, Many others prayed for the soul of Maggi noodles with comments like, “RIP Maggie (sic)” and “After seeing this experiment by chefkandi maggi is in coma … 😂😂😂 (sic)”.
Will you eat this Maggi Paratha, if served? Do let us know what you think about this food trend.
