Ingredients:
1 packet instant noodles (like Maggi or any brand)
1 tsp noodle masala (from the packet)
1 small onion (finely chopped)
1 green chili (finely chopped, optional)
¼ cup grated carrot or finely chopped veggies (optional)
2 tbsp coriander leaves (finely chopped)
3 tbsp all-purpose flour (maida) or gram flour (besan)
1 tbsp cornflour (optional – for extra crispiness)
Salt to taste
Water as needed
Oil for deep frying
Instructions:
- Cook the noodles:
Boil noodles with just a little less water than usual so they stay slightly dry.
Add the tastemaker/masala from the packet.
Mix well and let cool slightly.
- Prepare the mixture:
In a mixing bowl, add cooked noodles, chopped onion, green chili, veggies, coriander, flour(s), and salt.
Mix everything well. Add a few teaspoons of water if needed to bind.
The mixture should be thick enough to hold shape.
- Shape the fritters:
Take small portions and form rough balls or spoonful-sized clusters.
- Fry:
Heat oil in a deep pan on medium flame.
Drop the noodle balls carefully into the oil.
Fry until golden brown and crisp on all sides.
Remove and drain on paper towels.
- Serve:
Serve hot with ketchup, chili sauce, or garlic chutney.
🔥 Tips:
You can use leftover cooked noodles too.
Add grated cheese for a cheesy version.
For a healthier version, air fry or bake at 180°C (350°F) for 15–20 minutes until golden.
Would you like me to give you a baked version of this recipe (no deep frying)?