Vegetable Maggi Cutlets
by Tarla Dalal
The crunchy texture of this cutlet is sure to catch your fancy. A mixture of noodles and grated veggies seasoned with red chilli flakes, is cooked on a griddle till it gets scrumptiously crisp.
Together with tomato ketchup, these Vegetable Maggi Cutlets make a snack you can’t resist. Cook the cutlets on a slow flame, otherwise you will get the raw taste of corn flour.
A scrumptious Starters / Snacks that is sure to win everybody’s hearts.
Vegetable Maggi Cutlets recipe - How to make Vegetable Maggi Cutlets
Preparation Time: Cooking Time: Total Time:
Makes 5 cutlets
1 packet (70 gms) maggi noodles
1/4 cup grated carrot
1/4 cup grated cabbage
2 1/2 tbsp cornflour
1 tsp dry red chilli flakes (paprika)
salt to taste
oil for greasing and cooking
For Serving
tomato ketchup
- Method
- Boil 1 cup of water in a broad non-stick pan, add the maggi noodles and the masala, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
- Transfer the cooked maggi noodles into a plate and allow it to cool completely.
- Once cooled, add all the remaining ingredients and mix well.
- Divide the mixture into 5 equal portions and roll each portion into a cutlet.
- Heat the oil in a non-stick tava (griddle) and cook the cutlets on a slow flame till they turn golden brown in colour from both the sides.
- Serve immediately with tomato ketchup.
| Energy | 134 cal |
| Protein | 2.1 g |
| Carbohydrates | 15 g |
| Fiber | 1 g |
| Fat | 7.3 g |
| Cholesterol | 0 mg |
| Vitamin A | 133.2 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0.1 mg |
| Vitamin B3 | 0.8 mg |
| Vitamin C | 5.1 mg |
| Folic Acid | 19.3 mcg |
| Calcium | 42.8 mg |
| Iron | 0.6 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 181.9 mg |
| Potassium | 27.4 mg |
| Zinc | 0.2 mg |
It was an amazing recipe! I always wanted to try something new and this gave me the perfect idea! I love Maggi and this was the perfect twist to it! Thank you!