Daily Recco, September 30: Maggi bhel, for the snack with a tangy desi twist
With work from home becoming the way of life for most of us, the idea of making quick-snacks is the most alluring. And when we say “quick” snacks, what could be quicker than 2-minute-Maggi? However, here we will be telling you how to make a 10-minute-Maggi with a desi twist — as an offbeat, exciting chaat, much like Bhelpuri.
What You’ll Need:
One double packet or two single packets of Maggi noodles
Two tablespoons tomato ketchup
One cup of puffed rice
Two small-sized onions, finely chopped
Two small tomatoes, finely chopped
One medium-sized potato, boiled and mashed (optional)
One small raw mango, finely chopped (optional)
One small packet (60 grams) roasted masala peanuts
A handful (about one tablespoon) of finely chopped coriander
A handful (about one or two tablespoons) of store-bought sev (you can also use bhujia sev or teekha sev)
One green chilly, finely chopped
A pinch (about half a teaspoon) of red chilli powder
A dash (one teaspoon) of lemon juice
A pinch (about half a teaspoon) of chaat masala
How to:
Lightly crush the dry noodles with a rolling pin (or any heavy utensil) and dry roast it in a pan on a medium flame. It should get slightly browned, but don’t let it char. Transfer it a big mixing bowl and let it cool.
While waiting for it to cool, add the Maggi masala (two sachets) to the ketchup and make a paste. You can also add date-tamarind chutney instead of ketchup.
Now add all other ingredients including the masala-ketchup paste, and toss it well. You don’t need to add extra salt as the Maggi masala already has enough of it. You can top it up with more sev for additional crunchiness.
The key is to serve/eat it immediately as letting it sit will make it get soggy.
Feel free to substitute Maggi Masala noodles with the Vegetable Aata noodles or even other brands of instant noodles.
Also read: Daily Recco, September 24: Idlis with a spicy-fried twist