MAGGI NOODLES STUFFED BREAD ROLLS
INGREDIENTS
Maggi noodles packet with taste maker
|
1 no single serve
|
Oil
|
1 tbsp + for deep frying
|
Spring onion bulbs sliced
|
2 nos
|
Capsicum thinly sliced or cut in juliennes
|
1 no small
|
Cabbage shredded
|
¼ cup
|
Carrots grated
|
2 tbsp
|
Corn kernels boiled
|
2 tbsp
|
Ginger
|
½ inch piece
|
Garlic
|
2 – 3 cloves
|
Green chilli
|
1 no
|
Chaat masala pdr
|
½ tsp
|
Tomato ketchup OR red chilli sauce
|
1 tbsp
|
Bread slices
|
As needed approx 7 – 8 nos
|
METHOD:
STUFFING
1.
Grind to a coarse paste the ginger, garlic and
green chillies.
2.
Heat oil, add in the prepared paste. Fry it till
it turns a light brown and the raw aroma goes off.
3.
Add in the onions. Sauté them till they turn
soft. Then add in the capsicum, cabbage, corn and carrots (I didn’t add carrots
since I didn’t have but there was no difference in taste).
4.
Stir fry on high heat for a min.
5.
Now break the noodles into 4 pieces and add it to
the pan along with the tastemaker. Also add in half the quantity of water that
you would usually use to make maggi.
6.
Bring it to boil, stir and add in a pinch of
salt, chilli sauce and chaat masala pdr.
7.
Switch off the gas when the water evaporates. Since
you are adding less water it is necessary that you constantly keep on mixing it
around lightly or there may remain uncooked hard portions of the noodles. Also make sure the vegetables are half cooked and they have a bite and crunch.
8.
Also the mix will become dry but still the
noodles will be half cooked. Don’t worry that’s intentional because they will
cook further as you fry the bread rolls.
BREAD ROLLS
9.
In a bowl take around ½ cup water and add in a
pinch of salt in it.
10.
Cut the hard edges of the slice bread.
11.
Sprinkle the bread surface with little water
just enough to moisten it but not make it soggy.
12.
Keep a tbsp of the stuffing on the bread and
shape it back into an oval completely covering the stuffing.
13.
Deep fry them in hot oil till golden brown. Serve
hot with ketchup.
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