Maggi Samosa Recipe – Vegan

It is impossible to talk about food nostalgia without mentioning the most inseparable part of our lives Maggi, which is not just another instant noodle rather it is that one food that revives the good-old memories. This interesting fusion recipe will take your love for snacks up by a notch. No wonder, both Maggi and Samosa are the most loved dishes in India.

Till now, we have all been relishing both the things separately but have your ever thought about the amazing “jugalbandi” of Maggi and Samosa. Yes, it is possible, with Maggi noodles stuffed inside the Samosa along with other ground Indian spices making a deadly combination of Maggi Samosa. It tastes best when served with tamarind chutney or mint chutney.

So, try this recipe today and relish with your loved ones

How to make Maggi Samosa

Step 1 – Cook the maggi

In a large bowl, pour all purpose flour, salt, carom seeds and sprinkle water. Prepare a massive hard dough ball out of it. Set aside for sometime. Now in a separate utensil, cook maggi noodles. Once cooked, keep it on the side and allow it to cool.

Step 2 – Make the samosas and add the stuffing

Now, take a large kadai, pour oil to it and heat it on medium flame. Meanwhile, make small round shaped dough balls out the huge ball. Cut it in the center and make cones from the pieces using few drops of water to seal the corners. Stuff the maggi and press the corners. Repeat for the rest of the balls.

Step 3 – Deep fry and serve hot!

Dip these samosas into the kadai and deep fry them. Once they turn golden brown, take them out of the oil and place on a tissue paper layer to drain out the excess oil. Serve hot with chutneys.

Ingredients of Maggi Samosa

• 3 Servings
• 1 1/2 cup maggi noodles
• 1 teaspoon carom seeds
• water as required
• 2 cup all purpose flour
• 1 cup vegetable oil
• salt as required