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DRY FRUIT MODAK
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Maggi - 2 packets
Onion - 1 (chopped)
Capsicum - 1, medium sized (chopped)
Tomato- 1/2 (chopped) or tomato sauce
Green chilli - according to taste (finely chopped)
Eggs - 2
Dalchini - 1/4th tsp (crushed /powdered)
Coriander powder - 1/4 tsp
Ginger-Garlic paste - 1 tsp
Soya sauce - 1 tsp (optional)
Oil - 3 tbsp
How to Make Indi-Noodles
Break the noodles into small pieces.
Heat oil in a pan, preferably non-stick.
Put dalchini (or garam masala).
Fry the ginger-garlic paste too for some time.
Add onion and fry till it looks glassy and starts browning at the sides.
Add capsicum, green chilli, and after sometime, tomatoes.
Fry till soft.
Empty 3/4th of the tastemaker sachet into the pan.
Add coriander powder and mix with the onions etc.
If you are using eggs, move the mix to one side of the pan.
On the other side, add eggs, some salt and scramble.
When the egg is fried, mix all the contents of the pan.
Add noodles and continue frying till the mixture is homogenous.
Add a little water, enough just to wet the noodles, and sprinkle some tastemaker and stir to spread evenly over all the noodles.
Continue this process adding all the remaining tastemaker and water in instalments.
Use just enough water to bring noodles to the softness you like.
Do not boil the noodles in water.
If you are using tomato sauce, add it now.
Fry for some more time.
Add 1 tsp soya sauce.
Your indi-noodles are ready.
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