Maggie Cutlets: Yummy Monsoon Delight
Everyone loves “Maggie” and these Maggie cutlets is a delightful combination of noodles and veggies.
1 packet boiled Maggi with its masala
Boil potato – 1 big
Oats powder – 2 tbsp
Finely chopped onions – 1
Finely chopped carrot – 1
Finely chopped chili – 2
Finely chopped coriander leaves – 1/4 cup
Roasted peanuts – 2 tbsp
Rusk crumbs* – 1/4 cup
Amchur powder – 1/4 tsp
Chaat masala – 1/2 tsp
Roasted cumin seeds – 1/2 tsp
Juice of one lemon
Salt to taste
- Mix all above ingredients except rusk powder. Make a dough and let it rest for 10 minutes.
- Spread rusk crumbs on a plate.Take some lemon size portion and make cutlets.
- Roll up cutlets into rusk crumbs and let it rest for 5 minutes.
- Heat little oil in pan and place cutlets in a pan. Fry till both sides are golden brown and crisp.
- Serve hot with chutney.
Grind tea rusk into a fine powder.
Instead rusk you can use bread crumbs: Grind bread into a fine powder.
Categories: Snack Recipes