MAGGI Pockets Recipe by Rashmi Kumari

Cooking Time: 30 Minutes
Preparation Time: 15 Minutes
Total Serves: 3

The Ingredient List

• MAGGI noodles - ½ packet
• Onion - ½ small sized
• Red capsicum - 2 tablespoons
• Yellow capsicum - 2 tablespoons
• Green capsicum - 2 tablespoons
• Garlic - 3 cloves
• Ginger - ¼ inch
• Soya sauce - ½ teaspoon
• White vinegar - ½ teaspoon
• Sesame oil - ½ teaspoon
• MAGGI tomato ketchup - ½ teaspoon
• Oyster sauce - ½ teaspoon
• Grated mozzarella cheese - 10 tablespoons
• Oil for making noodles - 1 tablespoon
• Oil for frying - 250 ml
• Salt - ¼ teaspoon or as per taste
• Jowar flour - ¾ cup
• Whole wheat flour - ¾ cup
• Refined flour - 1/3 cup
• Ghee or oil - 5 tablespoons

The Easy Steps

1. Cook ½ packet of MAGGI noodles in 250 ml of boiling water. Once cooked rinse the excess water using strainer
2. Cut red, yellow and green capsicum and onion into small cubes
3. Finely chop garlic and ginger
4. Heat a pan and add 1 tablespoon of peanut oil (refined oil) to it.
5. Add garlic and ginger and saute for cooking.
6. Add onion and capsicum to it and saute for another 1 min.
7. Once done add soya sauce, tomato ketchup, sesame oil, vinegar and oyster sauce to it.
8. Mix well and add cooked MAGGI noodles to it.
9. Toss on high flame for cooking.
10. Once done keep aside and cool down for a while.
11. For dough: in a mixing bowl add jowar, whole wheat and refined flour, followed by salt and mix well.
12. Add ghee and mix well.
13. Add lukewarm water to make a soft dough.
14. Keep the dough to rest for cooking
15. Flatten the dough using rolling pin, should be slightly thick.
16. Cut rectangles.
17. Place one rectangle, add 1 tablespoon of noodles followed by 1 tablespoon of cheese, seal it with another rectangle using fork.
18. Once all pockets are prepared, fry it in medium hot oil until golden in color
19. Serve with tomato ketchup.