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Photo of Maggi Mixture by Neeru Srikanth at BetterButter

Maggi Mixture

Neeru Srikanth
10 minutes
Prep Time
20 minutes
Cook Time
2 People
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ABOUT Maggi Mixture RECIPE

How many of us like to eat Maggi even before its cooked? If you ask me, I would say a big 'YES'. I like mainly because of its crispness and taste. How about making a mixture out of it? This recipe is a baked version of mixture. Raw Maggi when baked with little ghee gives a very good aroma. The baked maggi is then mixed with roasted peanuts & roasted gram. The dish gets more tastier when we fry the Maggie taste maker in ghee and mix them with the baked crispy noodles.

Recipe Tags

  • Maggi
  • Veg
  • Easy
  • Kids Recipes
  • Fusion
  • Snacks

Ingredients Serving: 2

  1. Maggie noodles with taste maker - 2 pieces
  2. peanuts – ¼ cup
  3. Roasted Gram – ¼ cup
  4. curry leaves – few
  5. ghee – 4 tsp


  1. Empty the noodles packet and keep the taste maker sachet aside.
  2. Take an oven safe pan and brush with 1 spoon ghee. Preferably wrap the oven safe pan with an aluminum foil so that it is easy to take the final baked noodles.
  3. Crush the noodles into smaller pieces.
  4. Add ½ tsp ghee and mix it well with the crushed noodles. Spread the noodles across the pan.
  5. Pre-heat oven at 180 degrees Celsius. This would approximately take 5 minutes.
  6. Place the oven safe pan which has the noodles into the oven.
  7. Let this get baked. It would take 10 minutes. You would start getting a nice aroma.
  8. In parallel, we can start preparing the remaining ingredients. Start with dry roasting of peanuts. Once it is cool, remove the skin and keep it aside.
  9. Slightly dry roast the roasted gram in very low flame. Be cautious while roasting this as it would turn black very fast.
  10. The noodles would be baked by this time in the oven. Take them out and place them in a bowl.
  11. Add peanuts & roasted gram to the baked noodles and mix them with a dry spoon.
  12. Take a frying pan and start the tempering. Add remaining ghee (2 ½ tsp) and curry leaves first.
  13. Once the curry leaves turn crisp, add the Maggie taste maker mix. Make sure the small vegetables inside the taste maker are cooked while roasting them in ghee.Transfer it to the noodles mix.
  14. Mix well with a dry spoon. Allow it to cool a bit before it is stored in an airtight jar.

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Manvi Chauhan
Manvi Chauhan   Apr-06-2017

Brilliant concept! The image is spectacular dear...

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