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Cooking Time: 10 Minutes
Preparation Time: 20 Minutes
Total Serves: 2

The Ingredient List

  • MAGGI 2-Minute Noodles – 1 Packet
  • MAGGI Masala – ae – Magic or MAGGI Tastemaker – 1 sachet
  • MAGGI Rich Tomato Ketchup – ½ Cup
  • Onion– 2 Tablespoons (Finely chopped)
  • Onion– 1 Large (Roughly diced)
  • Spring Onions – 1 Tablespoon (Finely Chopped)
  • Capsicum– 1 Large (Roughly diced)
  • Refined Flour – 1 Tablespoon
  • Rice Flour – 1 Tablespoon
  • Cashew Nuts – 5
  • Dry Red chillies – 5 (Cut into small pieces)
  • Schezwan Chutney – 4 Tablespoons
  • Green chilli (finely chopped) – 2
  • 10-12 Garlic Clove (Chopped)
  • Soya Sauce – 1 Teaspoon
  • Vinegar – 1 Teaspoon
  • Black Pepper Powder – ½ Teaspoon
  • Water – ¾th Cup
  • Salt – ¼th Teaspoon
  • Sesame Seeds
  • Kashmiri Red Chilli Powder – 1 Teaspoon
  • Red Food colour – A pinch (Optional)
  • Refined Oil

The Easy Steps

Preparation:

  1. Heat ¾th Cup of Water and boil MAGGI without the tastemaker for 5 Mins on medium flame.
  2. Remove it from heat and allow it to cool down a bit.
  3. Transfer it in a mixing bowl and then add Onions, spring onions, 2 Tablespoon Schezwan Chutney, Refined flour, Rice Flour, MAGGI Tastemaker, Sprinkle a little water and mix well.
  4. Apply water in your palm and then take some miture in your hands and shape it into a ball.
  5. Heat 1 Cup Oil in a heavy skillet and deep fry or shallow fry them until golden brown and Crispy.
  6. Drain it in a strainer so that it remaiFtns crispy for long time.

Preparation of Hungama sauce:

  1. Heat 2 Tablespoon Refined oil, then add Chopped Garlic, Dry Red chillies cut into small pieces and Cashew Nuts.
  2. Fry in Medium to High flame for 3-4 Minutes or until golden brown.
  3. Add MAGGI Rich Tomato Ketchup, cook the sauce on high flame for cooking.
  4. Switch off the flame and let the mixture cool down.
  5. Transfer the mixture in a mixer grinder jar and add ¼ th Cup water to grind it into a paste.
  6. Heat 1 Tablespoon Refined Oil in a Pan.
  7. Add Roughly diced Onion and Capsicum and fry for 2 Minutes on High Flame.
  8. Keep aside a little fried Onions and capsicum aside for garnishing.
  9. Add the Hungama Sauce in the pan and cook the sauce with the vegetables for cooking on High flame.
  10. Add 1 Teaspoon Kashmiri Red chilli powder for colour.
  11. Add ½ Cup Water and stir well.
  12. Add 1 Tablespoon Schezwan Sauce, 1 Teaspoon Soya Sauce, 1 Teaspoon Vinegar , ½ Teaspoon black pepper powder and ¼ Teaspoon Salt.
  13. Add a pinch of Red food colour (Optional).
  14. Garnish MAGGI – E – Hungama with fried onions and Capsicum.
  15. Sprinkle some Schezwan Chutney on top of the MAGGI balls.
  16. Sprinkle some Sesame seeds and Fried Cashew Nuts, Green chillies and Spring Onions.