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The Ingredient List

  • MAGGI Nutri-licious Veg Atta Noodles - ½ Portion
  • MAGGI Rich Tomato Ketchup - For Serving
  • Bread - 1, Big (Sided Cutted)
  • Hung Curd - 800 Grams
  • Paneer - 50 grams (Grated)
  • Cheese - 50 grams (Grated)
  • Carrot - 50 Grams (Finely Chopped)
  • Purple Cabbage/Normal Cabbage - 50 Grams (Finely Chopped)
  • Cucumber - 20 Grams (Finely Chopped)
  • Green Capsicum - 30 Grams (Finely Chopped)
  • Beetroot - 1 tablespoon (Grated)
  • Parsley - 20 Grams (10 Grams Chopped + 10 Grams Whole Leaves - For Garnishing)
  • Cornflour/Rice Flour - ½ teaspoon
  • Oregano/Mix Herbs - 1 tablespoon
  • Red Chilli Flakes - 1 tablespoon
  • Salt - To Taste
  • Black Pepper - ½ teaspoon
  • Chipotle/ Thousand Island Dressing - 2 tablespoons
  • Amul Butter - For Roasting
  • Chat Masala - For Sprinkle
  • Green Chutney - For Serving

The Easy Steps


  1. Hung the curd in the cotton cloth and strain extra water from it. (Overnight is preferable)
  2. Simultaneously, boil the half portion of MAGGI Veg Atta Noodles for 5 mins and strain in the strainer.
  3. Chop and grate the vegetables as per the ingredient list.

Preparing the filler:

  1. In one big bowl, mix all the chopped and grated vegetables, then add herbs such as red chilli flakes, black pepper, chopped parsley.
  2. Now add MAGGI Veg Atta Noodles into the mixture.
  3. After mixing all the above, add 2 tablespoons of chipotle or thousand island dressing, and then add hung cured and corn flour.
  4. In the end, add salt as per your taste.
  5. Put the prepared filler in a fridge for 5 mins or you can put it in the freezer for 2 mins.
  6. Cut the bread slices whatever shape you like with the knife and then moist the bread with watery hands and gently flat the bread.
  7. Now put the filler on 1 slice of the bread and cover it with other slice of the bread (seal all sides with the help of water if needed).
  8. Grease the pan with butter (big or medium pan), once the pan is heated put the pocket size filled bread and roast both sides.


  1. In a serving dish, put the baked bread pockets and serve with green chutney, MAGGI Rich Tomato Ketchup, chipotle, or thousand island dressing. Garnish with the whole parsley.