Recipe by
Total Time:
15-30 minutes
Serves: 2
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Saute Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try Potato and Corn Rolls, Palazthappam, Avocado Toast , 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.