Crisp at the edges and tender through the middle, noodles cutlet recipe | maggi masala noodles cutlet | veg noodles cutlet is a vegetarian Indian snacks made with pack maggi noodles or any noodles, water, and medium potato in about 40 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 30 minutes
  • Total time: 40 minutes
  • Yield: 8 Servings
  • Category: snacks
  • Cuisine: Indian

Ingredients

  • 1 pack maggi noodles or any noodles
  • 4 cups water
  • 2 medium potato (boiled & mashed)
  • 3 tbsp peas (boiled / frozen)
  • 3 tbsp corn (boiled / frozen)
  • 2 tbsp coriander leaves
  • ½ tsp kashmiri red chilli powder / lal mirch powder
  • ½ tsp aamchur / dry mango powder
  • salt to taste
  • 1 pack maggi masala
  • ½ cup bread crumbs

for maida paste:

  • 2 tbsp maida / plain flour / refined flour
  • 2 tbsp corn flour
  • ¼ tsp pepper (crushed)
  • salt to taste
  • ½ cup water

Method

  1. firstly, add in 2 boiled and mashed potato.
  2. further add in 3 tbsp boiled peas,3 tbsp boiled corn and 2 tbsp coriander leaves.
  3. also add in ½ tsp chilli powder, ½ tsp aamchur, salt to taste and 1 pack maggi masala.
  4. mash and mix together. make sure everything is combined well.
  5. now add in boiled noodles.
  6. mix well without mashing noodles.
  7. now prepare maida paste by combining 2 tbsp maida, 2 tbsp corn flour, ¼ tsp crushed pepper, salt to taste and ½ cup water.
  8. mix well to form lump free and flowing consistency batter.
  9. prepare a small ball sized patties greasing hand with oil.
  10. now dip in prepared maida paste and cover batter all sides.
  11. further coat with bread crumbs all sides.
  12. now deep fry or pan fry in hot oil.
  13. fry on medium flame, stirring occasionally till it turns golden brown.
  14. finally, serve maggi masala noodles cutlet with mint dip or tomato sauce.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.