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Indo-Chinese Modaks

Dec-11-2017
Hema Khanna
30 minutes
Prep Time
8 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Indo-Chinese Modaks RECIPE

This is a complete fusion of Indian flavours with Chinese flavours. Very scrumptious modaks are made of potatoes, sago pearls and Indian masalas with a fusion stuffing of chinese noodles in them.

Recipe Tags

  • Veg
  • Easy
  • Others
  • Indian
  • Frying
  • Basic recipe
  • Side Dishes
  • Appetizers
  • Egg Free

Ingredients Serving: 4

  1. Boiled Potatoes, 3
  2. sago pearls, 3/4 bowl
  3. Chings Schezwan Noodles, 1 noodle cake
  4. salt to taste
  5. Red chilli powder, 3/4tsp
  6. Dry mango powder, 1/2tsp
  7. Garam masala, 3/4tsp
  8. oil for frying
  9. Warm water as required

Instructions

  1. TAKE 3/4 BOWL OF SAGO PEARLS.
  2. SOAK AND STIR IN WARM WATER.
  3. DRAIN WATER. ADD WARM WATER AGAIN. SOAK SAGO PEARLS FOR 20 MINUTES. COVER & KEEP ASIDE.
  4. DRAIN THE EXCESS WATER. SAGO PEARLS SHOULD BE SOFT. KEEP ASIDE.
  5. ADD 1 PACK OF TASTEMAKER TO BOILING WATER.
  6. ADD 1 NOODLE CAKE OF CHINGS SCHEZWAN NOODLES.
  7. MIX WELL AND LET COOK UNTIL NOODLES ARE SOFT.
  8. TAKE 3 BOILED AND PEELED POTATOES. MASH THEM.
  9. ADD SAGO PEARLS TO THE MASHED POTATOES.
  10. ADD SALT, 3/4TSP RED CHILLI POWDER, 1/2TSP DRY MANGO POWDER AND 3/4TSP GARAM MASALA.
  11. MIX WELL.
  12. TAKE A PORTION OF MASHED POTATOES MIX. PUT THE NOODLES IN ITS CENTER.
  13. SHAPE IT LIKE A MODAK.
  14. WITH THE HELP OF A FORK, DRAW LINES ON ALL SIDES.
  15. REFRIGERATE PREPARED MODAKS FOR 5-6 MINUTES.
  16. DEEP-FRY MODAKS UNTIL GOLDEN BROWN.
  17. DRAIN ON A PAPER NAPKIN. SERVE HOT.

Reviews (1)  

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Hema Mallik
Dec-12-2017
Hema Mallik   Dec-12-2017

Nice one.

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