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In a mortar, combine the finely chopped garlic, chili flakes, oregano, granulated sugar, and red chili powder. Using a pestle, crush and mix these ingredients well to form a coarse masala paste. Set aside.

In a large pan or skillet, melt the butter over medium heat.

Add the chopped green chili, onion, bell pepper, and tomato to the pan. Sauté for a few minutes until the vegetables are slightly softened.

Stir in the Maggi Masala packet and the prepared masala paste from Step 1 into the cooked vegetables. Cook for 2-3 minutes, stirring constantly, to allow the flavors to meld.

Add the boiled Maggi noodles to the pan with the tadka mixture. Using tongs, mix thoroughly until the noodles are well coated with the masala and vegetables.

Garnish generously with fresh chopped cilantro and serve hot.


In a mortar, combine the finely chopped garlic, chili flakes, oregano, granulated sugar, and red chili powder. Using a pestle, crush and mix these ingredients well to form a coarse masala paste. Set aside.

In a large pan or skillet, melt the butter over medium heat.

Add the chopped green chili, onion, bell pepper, and tomato to the pan. Sauté for a few minutes until the vegetables are slightly softened.

Stir in the Maggi Masala packet and the prepared masala paste from Step 1 into the cooked vegetables. Cook for 2-3 minutes, stirring constantly, to allow the flavors to meld.

Add the boiled Maggi noodles to the pan with the tadka mixture. Using tongs, mix thoroughly until the noodles are well coated with the masala and vegetables.

Garnish generously with fresh chopped cilantro and serve hot.
