Veg Masala Maggi is an Indian street food favorite — quick, spicy, and loaded with colorful vegetables. This version is a comforting twist to the basic Maggi noodles, made wholesome with crunchy veggies and masalas.
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Veg Masala Maggi (Vegetarian)
A Little History
Originally developed in Switzerland in the late 19th century by Julius Maggi, Maggi noodles were introduced to India by Nestlé in the early 1980s. What started as a 2-minute snack soon became a college staple, street food marvel, and midnight craving solution. In Indian kitchens, it’s often “upgraded” with regional flavors — onions, tomatoes, and masala are just the beginning.
Ingredients (Serves 4)
Instructions
- Heat oil in a pan. Add ginger, green chili, and chopped onions. Sauté until onions are golden.
- Add tomatoes, cook until soft and mushy.
- Toss in carrots and peas. Cook for 2-3 minutes, then add capsicum.
- Add turmeric, red chili powder, and garam masala. Stir for 30 seconds.
- Pour 4 cups water into the pan. Bring it to a boil.
- Add noodles and the 4 tastemaker sachets. Mix well.
- Cook for 2-3 minutes or until noodles are soft and water is mostly absorbed.
- Garnish with fresh coriander and serve hot.
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