What’s the latest hot-selling food item on the streets of Ahmedabad?
Well, it’s certainly not the Dhokla and not even Fafda & Jalebi. It’s the Maggi Bhajiya (Maggi na Bhajiya, as called in the local language Gujarati).
Started by a street food seller, the Maggi noodles and bhajiya combination has been attracting a lot of eyeballs these days. And, the foodies like me are certainly not hesitating to try this unique cuisine for the first time.
Although this innovative dish is now trying to set a new trend around the region, it’s possible to make it at home as well. You don’t have to visit Ahmedabad streets to taste these fritters!
This Maggi pakoda requires your typical Gujarati ingredient that you’d find in most of the delicacies i.e. gram flour or besan. Apart from this, there is no special ingredient in its recipe.
Still, I have given a slight twist to it by adding the onions in the batter mix, which isn’t included in the authentic Maggi bhajiya recipe. Just like Kanda Bhaji, it will help bring that extra crunchy texture to the dish.
You may skip the onions completely if you want. Anyway, let’s take a look at the recipe below.
Total Time – 20 minutes
Serves – 3-4 people
- Maggi Noodles – 70 gm packet
- Onions – 2, medium sized, cut into juliennes
- Cumin Powder – 1/2 teaspoon
- Turmeric Powder – 1 teaspoon
- Red Chilli Powder – 2 teaspoon
- Dry Mango Powder/Amchur Powder – 1/2 teaspoon (Optional)
- Gram Flour/Besan – 5-6 tablespoon
- Eating Soda – 1/4 teaspoon (Optional)
- Coriander Leaves – 1 tablespoon, finely chopped
- Oil for deep frying
- Water for boiling
- Salt to taste
For Noodles Making:
1. Heat water in a pot on medium-high flame.
2. When the water starts to heat up, add the Maggi noodles and its tastemaker masala in it.
3. Cook the noodles for 2 minutes and take them out in a bowl to cool down.
Note – Please make sure that there is no gravy in the noodle. Keep them dry as much as possible.
For Deep Frying The Fritters:
1. Prepare oil in a wok on medium flame.
2. On the other side, get a clean bowl and add the gram flour, red chilli powder, cumin powder, turmeric powder, dry mango powder, eating soda, chopped onions and salt.
3. Mix these ingredients together and prepare thick batter.
4. Add the boiled Maggi noodles into this batter and mix again.
5. Use this mixture to prepare the bhajiya balls. Deep fry them till golden brown.
6. Garnish with freshly chopped coriander leaves.
Generally, the vendors serve these bhajiyas with spicy raw Papaya chutney and fried green chillies. The regular mint chutney or schezwan sauce also goes well with them.
Quick Fix Tips –
If the batter becomes thin (as onions start to leave its juices after some time), use spoon to put the pakodas in hot oil.
In case you want perfect-shaped fritters, add some more gram flour or breadcrumbs in such thin batter. It will help absorb excess water.
Variations for Maggi Bhajiya
It’s an amazing dish in itself, and you don’t really feel like twisting it further. However, my experimental mind doesn’t want me to stop here.
So, I am going to share these two variations with you all. I hope you like them.
Vegetable Bhajiya –
If you want to try the aforementioned recipe with some other vegetables, I’d suggest you to go ahead with Capsicum and Bhajji Chillies/ Bhavnagri Chillies. Both these green veggies taste amazing in the form of Maggi fritters.
For this variation, you should cut the veggies into juliennes. Also, cut them into small pieces, as it makes the frying job a little bit easier.
The rest of preparation method is exactly same. So, follow it accordingly.
Spiral Bhajiya –
This is my small innovative touch to this unique recipe. And here’s how you can make it –
Caution – The spiral bhajiya making process is not as simple as it appears. Please read the entire process multiple times and perform it under expert’s supervision. I would strictly not recommend this method to amateur chefs.
Steps to follow –
- Keep the noodles & gram flour batter ready in two separate bowls. Heat some oil in a wok.
- Now, get a fork. Roll some noodles on it from the noodles’ bowl.
- Once you get good amount of noodles on your fork, dip it into the batter.
- If the batter is coated well, hold front part of same fork in hot oil for few seconds until the pakoda becomes little crisp.
- Use knife or spoon to gently push the stuck pakoda in oil.
- Follow the same process for remaining batches and fry till golden brown.
I don’t know whether this new type of fritters’ trend will last for long period, but that doesn’t mean you should stop relishing them. As the world is getting closer each day, I feel this is just a beginning of fusion cuisines.
And, as the Chef Sanjeev Kapoor said in one of his shows, we shouldn’t be very surprised if something like Noodle Biryani gets more famous than our tradition biryani in the years to come.
On this note, I think I should end this post here now. Do let me know if you have any suggestions or questions regarding this recipe. And, don’t forget to share it with you friends and family.