Smokey Tandoori Maggi MasalaVeg
Elevate your instant noodles with this Tandoori Maggi Masala recipe! This Indian-style dish infuses smoky, restaurant-quality flavors into your favorite snack. Sautéed with fresh onions, capsicum, boiled peas, and aromatic spices like red chili and garam masala, each bite is perfectly balanced. The secret lies in the dhungar (smoking) technique using hot coal and ghee, which imparts a signature tandoori aroma. Simple, delicious, and incredibly satisfying—a must-try twist for your next meal.
Ingredients
70 g Maggie
2 tsp Oil
1 medium Onion (sliced)
1 tsp Ginger-Garlic Paste
1 small Green Capsicum (chopped)
1 tsp Red Chilli Powder
1 tsp Chaat Masala
1 tsp Garam masala Powder (Hot Spices)
2 tbsp Boiled Peas
1 cup Water
1 tsp Lemon Juice
1 tbsp Butter
2 tbsp Mint Leaves
to taste Salt
Instructions
1
Heat oil in a pan over medium-high heat. Add the sliced onions and sauté until they are translucent.
2
Stir in the ginger-garlic paste and cook for a minute until fragrant.
3
Add the chopped capsicum and boiled peas to the pan, stirring well for a few minutes.
4
Mix in the red chilli powder, chaat masala, and garam masala.
5
Add the Maggi tastemaker from the packet and incorporate it into the vegetable mixture.
6
Pour in the water and bring it to a boil. Add the Maggi noodles and cook until the water is absorbed and the noodles reach your preferred consistency.
7
Stir in the lemon juice, butter, and chopped mint leaves.
8
Give everything a final mix to combine the flavors.
9
Place a small bowl or piece of foil in the center of the pan.
10
Heat a piece of coal until red hot, place it in the small bowl, and drizzle a little oil or ghee over it.
11
Quickly cover the pan with a lid to trap the smoke inside, allowing it to infuse the noodles for a minute or two.
12
Carefully remove the bowl of coal and serve the Smokey Tandoori Maggi hot.
Nutrition Facts
1 servings per recipe
