Sorry, you need to enable JavaScript to visit this website.

Cooking Time: 45 Minutes
Preparation Time: 10 Minutes
Total Serves: 2

The Ingredient List

For Desi Noodles:

  • MAGGI 2-Minute Masala Noodles - 2 Packets
  • Potato - 1, Medium Size
  • Onion - 1, Medium Size
  • Ginger - ½ Inches
  • Green Chilli - 2
  • Turmeric Powder - ½ Teaspoon
  • Salt - To Taste
  • Mustard Oil - 2 Regular Spoon

For Videsi Curry:

  • MAGGI 2-Minute Masala Noodles - 1 Packet
  • MAGGI Masala-ae-Magic - 1 Sachet
  • MAGGI Hot & Sweet Sauce Tomato Chilli Sauce - ½ Cup
  • Spring Onion - 4-5 Leaves
  • Spring Garlic - 4-5 Leaves
  • Corn Flour - 3 Regular Spoons
  • Refined Oil - 1 Full Cup (For Deep Frying) + 2 Regular Spoon Oil (For Gravy)
  • Onion - 1, Medium Size
  • Garlic Cloves - 5
  • Ginger - ½ Inches
  • Capsicum - 1, Medium Size
  • Green Chilli - 2
  • Kashmiri Mirch Powder - 1 Spoon
  • Black Pepper Powder - ½ Spoon
  • Soya Sauce - ¼ Cup
  • Salt - To Taste
  • Vinegar - ½ Spoon
  • Sugar – ¼ Spoon 

The Easy Steps

The Desi Noodles:

  1. Boil 2 packets of MAGGI Masala Noodles without pouring the MAGGI Masala in it for 2 mins. Immediately wash the Noodles with cold water after the boiling is done.
  2. Cut the potato into small pieces (as shown in the image) and fry them in 1 spoon of oil and keep it aside.
  3. Chop the onion, ginger and chillies. Then heat another spoon of oil and pour the onion and sauté it a little, then pour the ginger & chilli into it and fry them. Put ½ teaspoon of turmeric powder into it.
  4. Pour the cold-boiled Noodles into it along with the MAGGI Masala & the fried potatoes and fry them all together for 2 mins on high flame.

The Videsi Curry:

  1. Finely chop the spring onion & spring garlic.
  2. Boil 1 packet of MAGGI Masala Noodles for 2-3 mins without the MAGGI Masala and mash them a bit with your hand and mix them with the chopped spring garlic and onion and add 1 packet of MAGGI Masala-ae-Magic and mix them well. Give them the shape of balls.
  3. Heat 1 cup oil and deep fry the balls until golden brown.
  4. Then chop the garlic & ginger and cut the onions & capsicum into little big pieces. Chop the chillies and spring onions as well.
  5. Heat the pan with 2 spoons of oil and add the chopped garlic and fry till golden brown. Add the chopped ginger and sauté it for ½ mins. Add the cut onions and sauté again for ½ mins and add the capsicums along with soya sauce, tomato sauce, kashmiri chilli powder and after frying it a little bit, add water (1 ½ cups) or vegetable stalk to it and bring it to the simmer in high heat for 1 min.
  6. Add 1 spoon of corn flour in a small bowl of 2 spoons of water and pour the mixture into the curry.
  7. Add the Noodle-balls to it following by black pepper powder. Put some chopped spring onion on top of the curry.