I was amazed at the taste and texture of this noodles bhel it is one of a kind tea time snack. I got to taste this noodles bhel at maggi masalas of india launch party. Chef Zaheer khan prepared a healthy version of this bhel by just using cooked noodles.
I have cooked and deep fried the noodles and also prepared a sauce when combined with the fried noodles it was tangy crunchy and literally left us salivating for more...
Maggi recently launched the #maggimasalasofindia range with four varieties of flavors Amritsari Achari, Super Chennai, Bengali Jaal and Mumbaiya Chataka. Maggi launch party Blog link.
I liked all the flavors, these whole wheat noodles are chewy, spice blend is perfect not too hot, its definitely worth a try. All four noodles are vegetarian its whole wheat noodles and limited edition.
Bengali Jhaal Masala Noodles contains Panch Phoran which is a mix of 5 different spices widely used in every Bengali's kitchen to season many dishes specially fish curries and mutton curry.
Price of each Pack: Rs.20/- for 73g
Available across all local stores, groceries and online stores in India.
Also visit www.maggi.in for more information.
2 Packets Maggi Bengali Jaal Noodles
1/2 Cup Cucumber Chopped
1/2 Cup Tomato Chopped
1/2 Cup Onion Chopped
3 Tbsp Corn Flour
1 Cup Mixture/Farsan
3 Chilies Chopped
3 Sprigs Curry Leaves
Fist Full Coriander Leaves Chopped
Oil For Frying
Salt as per taste
First Step is to peel, wash and chop all the veggies as fine as possible.
Follow the package directions and cook the noodles remove the masala packet and reserve.
Once the noodles has cooked drain the excess hot water pour cold water to stop the noodles from cooking drain excess water in the colander and reserve in a mixing bowl.
Sprinkle corn flour on the noodles little at a time mix well. I used 2 tbsp corn flour to coat the noodles.
Heat a pan with oil for frying. Once the oil reaches smoking point gently drop one layer of noodles and fry on medium flame. If the noodles is clumpy spread the noodles in one layer using the spatula and fry gently.
Flip the noodles every 2 minutes and fry until golden brown in colour drain excess oil and reserve in a plate.
To prepare the sauce heat a pan with 1 tbsp oil use mustard or sesame oil. Fry the chilies and curry leaves once the curry leave splutter add the noodles masala and fry for a minute.
Gradually add 1/4 cup water and bring to boil. Mix 1 tbsp corn flour with 2 tbsp water and add to the sauce. Add salt if needed and stir the sauce will thicken remove from flame allow to cool completely.
Crumble the noodles add to room temperature sauce add chopped cucumber, tomato, coriander and onion mix well top with farsan and lime juice...Serve...Enjoy 😉