Method
Boil maggi noodles with a teaspoon of oil but without the masala for 3 minutes. ( I blanched the vegetables also with the noodles, you can avoid blanching vegetables. It will give a crunch to cutlets.)
Mash potatoes and add onions, garlic, green chillies and all the spices along with the Maggi tastemaker masala and mix them thoroughly.
Now add the boiled noodles in the mixture. Do not overdo the mixing otherwise the noodles will get mushy and loose their texture.
Make cutlets of desired shape from the the mixture. Make sure that the cutlets are not very thick otherwise they will take more time in cooking. Spread a drop of oil on your palm while making the cutlets if the mixture is sticking on your plam.
Pan fry with little bit of oil till golden brown.
Serve hot with chutney and tomato ketchup.
Mash potatoes and add onions, garlic, green chillies and all the spices along with the Maggi tastemaker masala and mix them thoroughly.
Now add the boiled noodles in the mixture. Do not overdo the mixing otherwise the noodles will get mushy and loose their texture.
Make cutlets of desired shape from the the mixture. Make sure that the cutlets are not very thick otherwise they will take more time in cooking. Spread a drop of oil on your palm while making the cutlets if the mixture is sticking on your plam.
Pan fry with little bit of oil till golden brown.
Serve hot with chutney and tomato ketchup.
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