Maggi Manchurian
Maggi Manchurian is a fun and flavorful twist on classic Manchurian, made using the popular instant noodles, Maggi. This fusion snack combines the soft, spiced Maggi noodles formed into crispy balls, tossed in a tangy, spicy Indo-Chinese gravy. It’s a quick, exciting, and satisfying dish that’s perfect as a snack, appetizer, or even a light meal.
Table of Contents
What is Maggi Manchurian?
Maggi Manchurian is a creative Indo-Chinese fusion dish where boiled Maggi noodles are combined with finely chopped vegetables, spices, and sauces, shaped into balls, and fried until crisp. These crispy noodle balls are then tossed in a savory, tangy, and mildly spicy gravy, making it a unique snack or appetizer. Unlike the regular Manchurian, the use of Maggi noodles adds a soft, chewy inside with a crunchy outside, giving it a fun texture and flavor twist.
Main Ingredient of Maggi Manchurian:
For Maggi Manchurian Balls:
Boiled Maggi – 2 packets
Carrot, onion, capsicum – finely chopped
Ginger, garlic, green chillies – finely chopped
Black pepper powder – 1 tsp
Soy sauce – 1 Tbsp
Vinegar – 1 Tbsp
Schezwan chutney – 2 tsp
Maggi masala – from 2 packets
Maida (all-purpose flour) – 1/4 cup
Cornflour – 1/3 cup
Dried Maggi – for coating
Oil – for frying
For Gravy:
Oil – 1–2 Tbsp
Ginger, garlic, green chillies – 1 tsp each, finely chopped
Onion, capsicum, tomato – chopped
Schezwan chutney – 2 tsp
Red chilli sauce – 1 tsp
Tomato ketchup – 1 tsp
Soy sauce – 1 Tbsp
Vinegar – 1 Tbsp
Cornflour slurry – 1 Tbsp cornflour + water as required
What Is So Special About Maggi Manchurian?
Maggi Manchurian stands out because it turns everyday instant noodles into a fun, crispy, and flavorful snack. The combination of soft, spiced noodle balls with a tangy, saucy Indo-Chinese gravy gives it a unique texture—crispy on the outside, soft and chewy inside. Its fusion of flavors and quick preparation makes it perfect for a party appetizer, snack, or an exciting meal for kids and adults alike.
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Quick and Easy Maggi Manchurian:
Maggi Manchurian is fast to make because it uses pre-cooked Maggi noodles and simple chopped veggies, saving time on prep. The noodle balls can be shaped and fried quickly, and the gravy comes together in just a few minutes with basic sauces and spices. With minimal ingredients and one-pan cooking for the gravy, you can enjoy this delicious, restaurant-style Indo-Chinese snack at home in under 30 minutes.
Meyer Select Stainless Steel Sautepan 24cm
How to make
1. Prepare the Maggi Balls:
Boil 2 packets of Maggi noodles as per instructions, but without the tastemaker. Drain and let them cool slightly.
In a bowl, combine the boiled Maggi with finely chopped carrot, onion, capsicum, ginger, garlic, green chillies, black pepper, soy sauce, vinegar, Schezwan chutney, Maggi masala, maida, and cornflour.
Mix thoroughly to form a sticky mixture that can hold shape.
Shape the mixture into small balls.
Coat each ball lightly with dried Maggi noodles for extra crispiness.
2. Fry the Maggi Balls:
Heat oil in a frypan or kadhai on low-medium flame.
Fry the Maggi balls gently and slowly until golden brown and crisp. Remove and drain excess oil on kitchen paper.
3. Prepare the Gravy:
In the same frypan, heat 1–2 Tbsp oil.
Saute 1 tsp each of ginger, garlic, and green chillies for a minute until fragrant.
Add chopped onion, capsicum, and tomato, and cook for 2–3 minutes until slightly soft.
Mix in 2 tsp Schezwan chutney, 1 tsp red chilli sauce, 1 tsp tomato ketchup, 1 Tbsp soy sauce, and 1 Tbsp vinegar. Cook for 1–2 minutes.
Add cornflour slurry (1 Tbsp cornflour + water as needed) and stir until the gravy thickens.
4. Combine Balls with Gravy:
Add the fried Maggi balls into the gravy.
Toss gently on high flame for 2–3 minutes so the balls absorb the flavors but remain crisp.
5. Serve:
Serve hot directly from the frypan or transfer to a serving dish.
Optional: Garnish with spring onions or sesame seeds for extra flavor and presentation
Expert Tips
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Boil Maggi just right: Slightly undercook the noodles so they hold shape when forming balls.
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Keep veggies crunchy: Chop them finely and sauté briefly to retain texture.
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Fry on low-medium flame: This ensures the Maggi balls become crispy outside, soft inside without burning.
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Use dried Maggi for coating: Adds extra crunch and prevents the balls from sticking.
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Toss gently in gravy: High flame is fine, but stir carefully to keep the balls intact.
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Adjust spice levels: Add extra Schezwan or chilli sauce if you like it spicier.
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Serve immediately: Maggi Manchurian tastes best fresh; leaving it too long may make the balls soggy.
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