Only Maggi Allowed! 😬 Crazy Cooking Challenge 🍜🔥

Ingredients

• 4 pieces Maggi Noodles (2‑minute packets) (standard flavor, discard the seasoning packet for the crispy version)
• 1/2 cup All‑Purpose Flour (sifted)
• 1/4 cup Cornstarch (helps create extra crunch)
• 1/2 cup Cold Water (ice‑cold for batter)
• 2 cups Vegetable Oil (for deep‑frying, high smoke point)
• 1/2 tsp Red Chili Powder (adjust to heat preference)
• 1/2 tsp Chaat Masala (adds tangy Indian flavor)
• to taste Salt
• 1 tbsp Fresh Lemon Juice (for finishing both dishes)
• 2 tbsp Fresh Cilantro (Coriander Leaves) (chopped, garnish)
• 1 small Onion (finely chopped)
• 1/2 cup Green Capsicum (Bell Pepper) (diced)
• 1/2 cup Cabbage (shredded)
• 1/2 cup Tomato (diced)
• 1/4 cup Sev (Indian crunchy chickpea noodles) (for topping Maggi Thuppa)
• 2 tbsp Roasted Peanuts (coarsely crushed)
• 2 tbsp Mayonnaise (optional, can use vegan mayo)
• 1 tbsp Tomato Ketchup
• 1/2 tsp Mustard Seeds (tempering)
• 8 Curry Leaves (optional, for authentic flavor)
• 1/4 tsp Turmeric Powder
• 1/2 tsp Red Chili Flakes (for extra heat)

Instructions

1. Boil Noodles (Half‑Cook for Crispy)

   Bring a large pot of water to a boil. Add 2 packets of Maggi noodles and cook for 1½ minutes (half of the usual 2‑minute time).

   Time: PT3M

   Temperature: boiling

2. Drain and Cool Noodles

   Drain the noodles in a colander and rinse under cold running water for 30 seconds. Spread on a clean kitchen towel to dry completely.

   Time: PT3M

3. Prepare Crispy Batter

   In a mixing bowl combine ½ cup all‑purpose flour, ¼ cup cornstarch, ½ tsp salt, ½ tsp red chili powder, and ½ tsp chaat masala. Whisk in ½ cup ice‑cold water until a smooth, slightly thick batter forms.

   Time: PT4M

4. Coat Noodles

   Toss the cooled noodles gently in the batter, ensuring each strand is evenly coated. Let rest for 1 minute so the batter adheres.

   Time: PT2M

5. Heat Oil for Deep‑Frying

   Pour 2 cups vegetable oil into a deep frying pan. Heat to 180°C (350°F). Use a thermometer or test with a small batter drop – it should sizzle and rise quickly.

   Time: PT5M

   Temperature: 180°C

6. Fry Crispy Maggi

   Using a slotted spoon, gently lower a batch of coated noodles into the hot oil. Fry for 2‑3 minutes, turning once, until golden and crisp. Remove with the slotted spoon and drain on paper towels.

   Time: PT5M

   Temperature: 180°C

7. Season Crispy Maggi

   Transfer the fried noodles to a serving bowl. Sprinkle with a pinch of chaat masala, a drizzle of lemon juice, and chopped cilantro. Toss lightly.

   Time: PT2M

8. Boil Noodles for Thuppa

   In the same pot, bring fresh water to a boil. Add the remaining 2 packets of Maggi noodles and cook for the full 2 minutes. Drain and set aside.

   Time: PT3M

   Temperature: boiling

9. Prep Veggies

   While noodles are cooking, finely chop onion, dice capsicum, shred cabbage, and dice tomato. Set aside in separate bowls.

   Time: PT5M

10. Temper Spices

    Heat 2 tbsp oil in a skillet over medium heat. Add ½ tsp mustard seeds and wait until they pop, then add 8 curry leaves, ¼ tsp turmeric, and ½ tsp red chili flakes. Stir for 10 seconds.

    Time: PT2M

    Temperature: medium

11. Sauté Vegetables

    Add chopped onion, capsicum, and cabbage to the skillet. Sauté for 3 minutes until slightly softened but still crunchy.

    Time: PT3M

    Temperature: medium

12. Combine Noodles and Veggies

    Add the boiled Maggi noodles to the skillet. Toss with the vegetables, then add diced tomato, 1 tsp chaat masala, salt to taste, and 1 tbsp lemon juice. Cook for another 2 minutes, stirring constantly.

    Time: PT2M

    Temperature: medium

13. Add Sauces

    Remove from heat. Transfer to a large mixing bowl and stir in 2 tbsp mayonnaise and 1 tbsp ketchup until evenly coated.

    Time: PT1M

14. Finish with Crunchy Toppings

    Top the Maggi Thuppa with ¼ cup sev, 2 tbsp crushed roasted peanuts, and a final squeeze of lemon. Garnish with remaining cilantro.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

8 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g