Maggi Potato Triangle Snacks / Crispy Potato Maggi Bites
Maggi Potato Triangle Snacks / Crispy Potato Maggi Bites
Ingredients
For the Potato Base
- 4 potatoes, medium, boiled, peeled, and mashed
- 1/2 teaspoon black pepper powder
- 1 teaspoon salt
- 1/4 teaspoon turmeric
- 1 teaspoon red chili powder
For the Coating Batter
- 1 tablespoon cornflour
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon red chili powder
- 1/4 cup water, as needed, for a thin batter
For the Crispy Coating
- 2 packets instant noodles, noodles only, crushed finely (discard seasoning packets)
For Frying and Serving
- 3 cups vegetable oil, for deep frying
- 1/2 cup ketchup, for serving
Instructions
- 1
Boil the potatoes until they are tender. Peel them and mash thoroughly in a large mixing bowl, ensuring no lumps remain.
⏱️ 15 min
- 2
To the mashed potatoes, add the black pepper powder, 1 teaspoon of salt, turmeric, and 1 teaspoon of red chili powder. Mix everything together very well until the spices are evenly distributed throughout the potato mixture.
⏱️ 5 min
- 3
On a clean surface or cutting board, form the seasoned potato mixture into a thick, cylindrical log, about 2 inches in diameter. Using a sharp knife, carefully cut the log into triangular shapes, each approximately 1-inch thick.
⏱️ 10 min
- 4
In a shallow bowl, whisk together the cornflour, all-purpose flour, 1/4 teaspoon of salt, 1/4 teaspoon of red chili powder, and water. Add water gradually until you achieve a thin, smooth batter with no lumps.
⏱️ 3 min
- 5
Place the finely crushed instant noodles (from 2 packets, discarding the seasoning packets) onto a separate plate or shallow dish, spreading them out evenly.
⏱️ 2 min
- 6
Take each potato triangle and dip it completely into the prepared batter, ensuring it is fully coated. Immediately transfer the battered triangle to the plate with crushed noodles and coat thoroughly, gently pressing so the noodles adhere well to all sides. Set aside and repeat this process for all the potato triangles.
⏱️ 10 min
- 7
Heat the vegetable oil in a deep pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of noodle should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350
- 8
Carefully place a few coated potato triangles into the hot oil, ensuring not to overcrowd the pan. Fry for 3 to 5 minutes, turning occasionally, until they turn golden brown and become crispy on all sides.
⏱️ 5 min
- 9
Remove the fried snacks from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
⏱️ 2 min
- 10
Serve the Maggi Potato Triangle Snacks hot with ketchup or your favorite chutney. (Alternatively, these can be air-fried at 375°F (190°C) for 12-15 minutes, flipping halfway, until golden and crispy).
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Maggi Potato Triangle Snacks / Crispy Potato Maggi Bites
Ingredients
For the Potato Base
- 4 potatoes, medium, boiled, peeled, and mashed
- 1/2 teaspoon black pepper powder
- 1 teaspoon salt
- 1/4 teaspoon turmeric
- 1 teaspoon red chili powder
For the Coating Batter
- 1 tablespoon cornflour
- 1 tablespoon all-purpose flour
- 1/4 teaspoon salt
- 1/4 teaspoon red chili powder
- 1/4 cup water, as needed, for a thin batter
For the Crispy Coating
- 2 packets instant noodles, noodles only, crushed finely (discard seasoning packets)
For Frying and Serving
- 3 cups vegetable oil, for deep frying
- 1/2 cup ketchup, for serving
Instructions
- 1
Boil the potatoes until they are tender. Peel them and mash thoroughly in a large mixing bowl, ensuring no lumps remain.
⏱️ 15 min - 2
To the mashed potatoes, add the black pepper powder, 1 teaspoon of salt, turmeric, and 1 teaspoon of red chili powder. Mix everything together very well until the spices are evenly distributed throughout the potato mixture.
⏱️ 5 min - 3
On a clean surface or cutting board, form the seasoned potato mixture into a thick, cylindrical log, about 2 inches in diameter. Using a sharp knife, carefully cut the log into triangular shapes, each approximately 1-inch thick.
⏱️ 10 min - 4
In a shallow bowl, whisk together the cornflour, all-purpose flour, 1/4 teaspoon of salt, 1/4 teaspoon of red chili powder, and water. Add water gradually until you achieve a thin, smooth batter with no lumps.
⏱️ 3 min - 5
Place the finely crushed instant noodles (from 2 packets, discarding the seasoning packets) onto a separate plate or shallow dish, spreading them out evenly.
⏱️ 2 min - 6
Take each potato triangle and dip it completely into the prepared batter, ensuring it is fully coated. Immediately transfer the battered triangle to the plate with crushed noodles and coat thoroughly, gently pressing so the noodles adhere well to all sides. Set aside and repeat this process for all the potato triangles.
⏱️ 10 min - 7
Heat the vegetable oil in a deep pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). If you don't have a thermometer, a small piece of noodle should sizzle immediately when dropped in.
⏱️ 5 min•🌡️ 350 - 8
Carefully place a few coated potato triangles into the hot oil, ensuring not to overcrowd the pan. Fry for 3 to 5 minutes, turning occasionally, until they turn golden brown and become crispy on all sides.
⏱️ 5 min - 9
Remove the fried snacks from the oil using a slotted spoon and transfer them to a plate lined with paper towels to drain any excess oil.
⏱️ 2 min - 10
Serve the Maggi Potato Triangle Snacks hot with ketchup or your favorite chutney. (Alternatively, these can be air-fried at 375°F (190°C) for 12-15 minutes, flipping halfway, until golden and crispy).
⏱️ 1 min