Maggi Paneer Cocoons | How to make Maggi Paneer Cocoons

By Shyamala Kumar  |  9th Apr 2017  |  
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  • Maggi Paneer Cocoons, How to make Maggi Paneer Cocoons
Maggi Paneer Cocoonsby Shyamala Kumar
  • Prep Time

    30

    mins
  • Cook Time

    5

    mins
  • Serves

    4

    People

22

0





About Maggi Paneer Cocoons Recipe

Indulge your kids with ‘Maggi Paneer Cocoons’, an eye captivating snack, the preparation of which will keep them entertained. It is absolutely simple to make as the recipe calls for just 3 ingredients. Paneer pieces are marinated with maggi tastemaker, wrapped with the noodle strands and are shallow fried. The outcome is a scrumptious snack that has crunchy cocoon kind of outer noodle layer with soft paneer inside. During vacations, engage your kids in wrapping the cocoons and I’m sure they’ll enjoy doing it to the hilt. A perfect choice for birthday parties also.

Maggi Paneer Cocoons is a delicious dish which is liked by people of all age groups. Maggi Paneer Cocoons by Shyamala Kumar has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Maggi Paneer Cocoons at many restaurants and you can also prepare this at home. This authentic and mouthwatering Maggi Paneer Cocoons takes 30 minutes for the preparation and 5 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Maggi Paneer Cocoons is a good option for you. The flavour of Maggi Paneer Cocoons is tempting and you will enjoy each bite of this. Try this Maggi Paneer Cocoons on weekends and impress your family and friends. You can comment and rate the Maggi Paneer Cocoons recipe on the page below.

Maggi Paneer Cocoons

Ingredients to make Maggi Paneer Cocoons

  • masala Maggi- 1 pack
  • cottage cheese/Paneer- 200 gms
  • Cooking oil- 2 tbsp and as required for shallow frying the cocoons

How to make Maggi Paneer Cocoons

  1. Cut paneer into 2 inch pieces lengthwise. Make a paste of maggi taste maker with 2 tbsp of cooking oil.
  2. Smear the taste maker paste over the paneer pieces evenly. Let it marinate for 30 minutes. Keep the leftover paste aside for later use.
  3. Bring 2 cups of water to rolling boil. Switch off the flame. Add maggi noodles to the hot water and keep it covered for 2 minutes.
  4. Do not break or crumble the noodles. Place it as such in the hot water as we need to get lengthy maggi noodle threads to cover the cocoons.
  5. Strain noodles from hot water and give cold water bath immediately. Take care not to break the noodles while doing so.
  6. Let it cool for 5 minutes. Gently separate the noodle strands one by one and place it on a plate.
  7. Wrap the paneer pieces with the noodle strands from one end to other covering the whole paneer piece. Depending upon the thickness of paneer, you may need 2 or 3 noodle strands to wrap up each.
  8. Place the wrapped cocoons on a plate. Brush the remaining masala paste over the cocoons.
  9. Shallow fry the maggi paneer cocoons and take care to roast it on all the sides by gently flipping the pieces. Drain the cocoons on a kitchen towel.
  10. Serve hot with any sauce of your choice.

My Tip:

Do not over boil the noodle strands. If they are over done, wrapping them over paneer will be difficult. Any flavor of maggi noodles can be substituted in this recipe.

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