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Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Steam the Maggi noodles until they are cooked but not overdone.
Make the masala mix with chopped onions, green chillies, chopped curry leaves, podi masala, and the Maggi masala.
Heat ghee and add black mustard seeds until they start to pop, then pour the hot tadka over the masala mix.
Add the steamed noodles to the masala mix and combine everything well.
Serve garnished with curry leaves, coriander, and a pinch of podi masala on top.
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Steaming the noodles instead of boiling keeps them from overcooking and gives a better texture.
Why steam the noodles instead of boiling?
Steaming prevents the noodles from overcooking, resulting in a better texture.
Can I use any other type of noodles?
While Maggi noodles are recommended, you can experiment with other instant noodles.
What is podi masala?
Podi masala is a spice mix commonly used in South Indian cuisine, adding a unique flavor to the dish.
Is the garnish necessary?
The garnish adds freshness and enhances the presentation, but it's optional.
I’m Parichay, a food creator, recipe developer and the person behind Bhukkad in Town. For me, food has always been more than just a recipe. I grew up around Nepal and later made Chandigarh home, so a lot of the way I cook comes from memories, places I’ve travelled to, food I’ve eaten and the people I’ve shared it with. My cooking moves between comforting Indian food, regional recipes, street-food nostalgia and the occasional experiment that starts with, “What if we did this instead?” I love understanding why a dish tastes the way it does, simplifying it for a home kitchen, and then telling the story that made me want to cook it in the first place. Because eventually, the recipe tells you how to make the food. The story tells you why you might want to.
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