Cooking Time: 26 Minutes
Preparation Time: 37 Minutes
Total Serves: (6-7 Big MAGGI Bombs)
The Ingredient List
- MAGGI 2-Minute Noodles - 1 Packet
- MAGGI Masala-ae-Magic - ½ Tablespoon
- Chopped Green Beans - ¾ Cup
- Onions - 1, Small (Chopped)
- Green Chili - 1 (Chopped)
- Garlic - ½ Tablespoon (Finely Chopped)
- Vinegar 0 ½ Tablespoon
- Vegetable Oil - 1 Tablespoon
- Bread Crumbs - 7-8 Bread Slices (White or Wheat)
- Maida – 5 Tablespoons
- Water – ½ Cup
- Black Pepper Powder – ¾ Tablespoons
- Salt – A pinch
- Oil - For Frying
- Tomato Ketchup
- Green Coriander Chutney (Optional)
- Onion Rings
The Easy Steps
Aloo Beetroot Mixture:
- Heat 2 tablespoons of oil in a pan. Now add grated ginger ½ tablespoon and 2 chopped chilies. Sauté on a low flame.
- Add grated beetroot ½ cup and cook on medium flame. Stir continuously.
- Now add grated carrot, garam masala powder ½ tablespoon, coriander powder ½ tablespoon, and salt ¾ tablespoon. Cook the mixture until the mixture loses its moisture completely and separates pan.
- Add grated boiled aloo. Cook the mixture and stir continuously for 2 mins. Pressure cooker aloo on a low flame.
- If you have boiled potatoes ready in the refrigerator, then it takes a flat 29 minutes.
- If you think your aloo beetroot mixture has more moisture, then cook for a longer duration. To know whether it is done or not take a little mixture in your hand and try to make a ball, if you can make a nice round ball without sticking the mixture to your hand then the mix is perfectly done.
- Boil MAGGI on a high flame, drain in a colander and rinse under cold running water and drain well. Don’t overcook it.
- Heat 1 tablespoons oil in a Pan. Now add grated garlic ½ tablespoon and 1 finely chopped chili. Sauté on a low flame.
- Add 1 chopped onion and cook.
- Now add chopped green beans and cook. Don’t overcook the veggies. Let the beans be a little crunchy.
- Now add boiled MAGGI, MAGGI Masala, MAGGI Masala-ae-Magic ½ tablespoon, and vinegar ½ tablespoon. Mix well and cook.
Assembling & Making MAGGI Bombs:
- In a small bowl, mix 5 tablespoons maida or all-purpose flour, ½ cup water, black pepper powder ¾ tablespoon, Salt, a pinch. Mix well and make a smooth batter.
- Breadcrumbs – Cut all 4 sides of 8 bread slices and grind the bread to get fine breadcrumbs.
- Grease both hands and now take a portion of the aloo (golf size ball) beetroot mixture and shape it like a ball. Flatten the ball and make a small puri-like shape. Place 2 tablespoons of cooled MAGGI mixture in the center. Bring the sides together and seal it. Give an egg-like shape to the stuffed MAGGI bomb using both hands. Repeat the process with the rest of the mixture.
- Now Coat the MAGGI bomb with the Maida batter first. These bombs are light, so be gentle when coating with the batter. Do not coat too much otherwise the bombs will break. Now coat the coated bomb in breadcrumbs. Now repeat the coating again – Maida and then breadcrumbs. Give your MAGGI Bombs 2 coating to make it crispier. Crumb coat all the bombs this way.
- Keep aside in a fridge to set.
Frying MAGGI Bombs:
- Heat oil for deep frying in a pan or kadai. When the oil becomes hot. Place the MAGGI Bombs gently in the hot oil and fry at medium temperature. Fry one at a time otherwise the bombs may break. Flip a couple of times more and fry till the outer coating becomes crisp and golden brown. If the oil is not hot, bombs may break. Remove with a slotted spoon and drain on paper kitchen towels or tissue paper. Prepare all the Bombs this way.
- Serve MAGGI Bombs hot with tomato ketchup or coriander chutney with some onion rings.