Maggi Bhajiya is a fusion snack. Maggi originated in the west and bhajiya in the east. I mean two different items combined to give a unique food item. Put it differently, and we are integrating an age-old traditional nashta with a western product.
Authentic bhajiya, aka fritters, are made using potato, onion, capsicum, spinach, tomato, purple yam, brinjal, etc. I can keep counting, and the list will go on. Not only this but Indian states have their regional variety of bhajiyas. In short, bhajiya is undoubtedly a widely popular snack. The same applies to Maggi.
This 2-minute magic snack has revolutionised not only the food industry but also people’s eating habits. It is hard to imagine places where Maggi doesn’t fit. I mean school lunch boxes, evening snacks, street food menus, quick recipes, and much more. You name it, and Maggi will amaze you with its taste.
With this in mind, let’s see what magic this fantastic combo creates.
If you ask me about the texture and the look of Maggi bhajiya, then I would say they resemble onion fritters. The colour and shape of these fritters are similar to that of pyaz ka bhajiya. It is because onion bhajiya has long strands of finely chopped onions in a circular shape. On the other hand, Maggi comes in noodle shape. Hence, this Maggi bhajiya’s more or less mimic the shape of onion fritters.
The taste is unmatched. You get flavours of various vegetables like cabbage, carrot, capsicum, and spring onion along with the regular onion. All these items integrate their unique flavours with ground spices and powdered masalas. All in all, the taste is extraordinary.
The tips below will help save both your time and energy. Read them before you begin.
Cheese is one option to enhance the taste. I have done it earlier. If you browse my cheesy potato balls, you will find how I inserted small cheese cubes. In short, there are two methods. First, insert small cheese cubes into the fritters before frying. This way, you get a burst of cheese when you eat them.
Second, grate cheese directly into the mixture and mix properly. Of course, you will have to grate the cheese before frying. Even this will integrate a cheesy flavour into the Maggi bhajiya.
All in all, cheese can be an excellent option. But, above all, if it is mozzarella cheese, you will get cheese threads when you break the bhajiya. Yes, like the ones you get in the pizza.
The faqs below are just like extra shots. They will help you solve common queries.
You can, but not here. We can make bhajiya by coating the mixture in Maggi noodles. However, this recipe demands cooking the Maggi and then frying it later.
It depends on your taste. If you skip them, you will experience a significant difference in taste. Additionally, ignoring vegetables won’t serve a greater purpose. Hence, keep them.
No, not at all. They are mild in taste. This recipe has a perfect balance of ground spices and powdered masalas. However, you can always modify the spices as per the taste.
Fritters, aka bhajiya, are not something you can store for a longer time. They are quick snacks and must be consumed as soon as possible. However, once they start cooling down, they become hard and eventually stale over time. Therefore, the shelf life is short.
You can store them in the fridge, but they will become hard. Further, if you want to eat them, you will have to fry them again, modifying the taste, texture and aroma. Hence, storing them in the fridge is not advisable.
Add freshly chopped coriander if spring onion is not available. Fresh coriander will serve the purpose.
Rice flour in this recipe is there for a reason. It mixes with the gram flour and helps to bind all the ingredients together. Not using rice flour will make a loose batter. Hence, please don’t skip it.
You can add curd, but it must not contain water. Excess water can ruin the batter, making it runny. Further, it will be tough for you to fry bhajiyas made from loose batter. Hence, use hung curd if possible.