Maggi Noodle Cutlet Recipe – Easy Indian Street Food Snack

Last Updated on 4 months by Neha Deshmukh

Maggi Noodle Cutlet Recipe – Easy Indian Street Food Snack

Introduction

Okay, let’s be real – who doesn’t love Maggi noodles? It’s the ultimate comfort food, right? But what if I told you we could take that love to a whole new level? I first stumbled upon this Maggi noodle cutlet recipe years ago, trying to use up leftover noodles, and it quickly became a family favorite. It’s the perfect snack, appetizer, or even a light meal – super easy, incredibly flavorful, and totally addictive! Get ready to transform your instant noodles into crispy, spicy, and utterly delicious cutlets.

Why You’ll Love This Recipe

This Maggi noodle cutlet recipe is a winner for so many reasons. It’s quick – ready in under 20 minutes! It’s a fantastic way to use up leftover Maggi, reducing food waste. And honestly, the combination of textures – crispy outside, soft inside, and that little kick of spice – is just chef’s kiss. Plus, it’s a fun and unique twist on a classic Indian street food.

Ingredients

Here’s what you’ll need to whip up these amazing Maggi noodle cutlets:

• 1 small packet Maggi noodles
• 2 tbsp cooked carrot, grated
• 2 tbsp cooked green peas
• 2 tbsp cooked beans, chopped
• 1 finely chopped big onion
• 1 finely chopped green chili
• 2 tsp maida (all-purpose flour)
• 0.5 tsp garam masala powder
• 0.25 tsp chaat masala
• 2 tbsp chopped coriander leaves
• Salt to taste
• 1 pinch amchur powder
• 0.25 tsp red chili powder
• 1 tbsp cooking oil

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

• Maggi Noodles – The Base of Flavor: I prefer using the classic Masala Maggi for that familiar taste, but you can experiment with other flavors too! Just skip the tastemaker – we’re building our own flavor profile here.
• Maida (All-Purpose Flour) – Binding Agent & Texture: Maida helps bind everything together and gives the cutlets a lovely, slightly chewy texture. About 50g of maida should do the trick.
• Garam Masala & Chaat Masala – The Spice Blend: These are the heart and soul of Indian flavor! Garam masala adds warmth, while chaat masala brings a tangy, savory kick.
• Amchur Powder – Tangy Twist: Amchur, or dried mango powder, adds a delightful tanginess that balances the spices beautifully. If you can’t find it, a squeeze of lemon juice works in a pinch.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, cook the Maggi noodles in water, without the tastemaker. Drain well and set aside. You want them fairly dry.
2. If you’re not using pre-cooked veggies, quickly sauté grated carrots and peas in a little oil until they’re tender-crisp.
3. Now, in a large bowl, combine the cooked noodles, cooked vegetables, chopped onion, green chili, maida, garam masala, chaat masala, coriander leaves, salt, amchur powder, and red chili powder.
4. Get your hands in there and mix everything really well! You’re aiming for a dough-like consistency. If it’s too wet, add a little more maida, a teaspoon at a time.
5. Shape the mixture into small, round or oval patties. They should be about 1-inch thick.
6. Heat the oil on a dosa pan (or a flat griddle) over medium heat.
7. Carefully place the patties onto the hot oil and cook for about 3-4 minutes per side, or until they’re golden brown and crispy. Covering the pan briefly helps them cook through evenly.
8. Remove the cutlets and place them on a paper towel-lined plate to drain any excess oil.

Expert Tips

A few little secrets to make your Maggi noodle cutlets perfect:

• Achieving the Perfect Crispy Texture: Don’t overcrowd the pan! Cooking in batches ensures the oil temperature stays consistent, resulting in super crispy cutlets.
• Troubleshooting a Sticky Dough: If your dough is too sticky, don’t panic! Just add a little more maida, a teaspoon at a time, until it reaches the right consistency.
• Spice Level Adjustment: Feel free to adjust the amount of green chili and red chili powder to suit your taste.

Variations

Want to get creative? Here are a few fun variations:

• Vegan Maggi Noodle Cutlet: Ensure your Maggi noodles are vegan-friendly (some contain egg).
• Gluten-Free Maggi Noodle Cutlet (Alternative Binders): Substitute the maida with rice flour or chickpea flour (besan). You might need to adjust the amount of liquid slightly.
• Spice Level – Mild, Medium, Hot: Adjust the amount of green chilies and red chili powder to your preference. My family loves a good kick, so I usually go for medium-hot!
• Festival Adaptations (Snack for Diwali, Holi etc.): These cutlets are a fantastic addition to any festive spread.

Serving Suggestions

Serve these Maggi noodle cutlets hot and fresh with your favorite dipping sauce! Tomato ketchup is a classic, but mint-coriander chutney or sweet tamarind chutney are also amazing choices. They’re also delicious with a side of sliced onions and a squeeze of lemon juice.

Storage Instructions

Leftover cutlets can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a pan or air fryer to restore their crispiness.

FAQs

Got questions? I’ve got answers!

• Can I use whole wheat flour instead of maida? You can, but the texture will be slightly different – a bit denser.
• How can I make these cutlets ahead of time? You can prepare the mixture and shape the patties ahead of time. Store them covered in the refrigerator for up to 24 hours before frying.
• What is amchur powder and can I substitute it? Amchur is dried mango powder, adding a tangy flavor. Lemon juice is a good substitute.
• Can I add other vegetables to the cutlet mixture? Absolutely! Finely chopped potatoes, peas, or even spinach would be delicious additions.
• How do I prevent the cutlets from breaking while frying? Make sure the mixture is well-bound and the oil isn’t too hot. Gently flip the cutlets to avoid breaking them.