Recipe For Vegetable Maggi Noodle Pakoda

It is possible to use leftover Maggi Noodle or newly prepared ones to make the fusion snack meal known as “Vegetable Maggi Noodle Pakoda.”

One fusion snack dish uses fresh or unused Maggi to make Veg Maggi Noodle Pakoda. The noodles form a delicious crunchy snack when combined with different veggies and spiced with tastemaker and Indian flavours. This snack is especially popular with children and is a great choice for brunch parties.

For picky youngsters who don’t enjoy eating veggies, Veg Maggi Noodle Pakoda makes a great tiffin snack. These crunchy snacks also provide kids with the nutritional benefits of veggies.

Serve it hot with green chutney, your favourite dip, or a basic tomato sauce for dipping. Additionally, masala chai can be used to accompany the Veg Maggi Noodle Pakoda as a teatime snack in the evening.

Other Must Tries:

  • Non-Fried Broccoli Pakoda Recipe
  • Vegetable Dal Pakoda Recipe
  • Pan Fried Onion Pakoda Recipe
Cuisine: Indian
Course: Appetizer
Diet: Vegetarian
Equipments Used: Deep-Fry Pan Hard Anodized


  • 1/2 Pack Noodles
  • 1 Finely Chopped Carrot
  • 1 Finely Chopped Green Bell Pepper (Capsicum)
  • 1/2 Cup Finely Chopped Cabbage
  • 1 Finely Chopped Green Chilli
  • 1 Finely Chopped Onion
  • 1/2 Cup Gram Flour (Besan)
  • 1/2 Teaspoon Salt
  • Oil For Deep Frying

Making Veg Maggi Noodle Pakoda

  1. To begin creating the Vegetable Maggi Noodle Pakoda, pour the noodle packs into a dish and set aside the tastemaker sachet
  2. Add the Noodles to some salted boiling water to start the cooking process. Drain the water once the noodles have been partially cooked and rinse them under cold water to stop further cooking
  3. Add the aforementioned vegetables—carrots, capsicum, and cabbage—along with the gram flour (besan), salt, and Noodles tastemaker masala to a sizable mixing basin, and dry mix everything with a spoon
  4. Once the veggies and boiling noodles are thoroughly combined, add them to the dish and stir until the mixture is thick and sticky (Avoid adding water)
  5. Oil for deep-frying the pakoda is heated in a wok over a medium temperature
  6. Take a tablespoon of the Maggi noodle mixture, gently form it into a pakoda, and carefully put it into the heated oil. The pakoda should be deep-fried till golden. To remove extra oil, gather them on a kitchen towel
  7. Serve the hot vegetarian pakoda with green chutney, your choice of dip, or a basic tomato sauce. It is also a delectable teatime snack that goes well with masala chai

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