Together with tomato ketchup, these Vegetable Maggi Cutlets make a snack you can’t resist. Cook the cutlets on a slow flame, otherwise you will get the raw taste of corn flour.
Ingredients1 packet (70 gms) maggi noodles
1/4 cup grated carrot
1/4 cup grated cabbage
2 1/2 tbsp cornflour
1 tsp dry red chilli flakes (paprika)
salt to taste
oil for greasing and cooking
Method* Boil 1 cup of water in a broad non-stick pan, add the maggi noodles and the masala, mix well and cook on a medium flame for 6 minutes, while stirring occasionally.
* Transfer the cooked maggi noodles into a plate and allow it to cool completely.
* Once cooled, add all the remaining ingredients and mix well.
* Divide the mixture into 5 equal portions and roll each portion into a cutlet.
* Heat the oil in a non-stick tava (griddle) and cook the cutlets on a slow flame till they turn golden brown in colour from both the sides.
* Serve immediately with tomato ketchup.