Discover a new way to enjoy your favorite Maggi noodles with this unique Maggi Cabbage Patra recipe. Combining the traditional flavors of Patra with the beloved taste of Maggi, this snack is perfect for any occasion. Follow this easy, step-by-step guide to create a dish that’s sure to impress.
Ingredients
- 1 pack Maggi noodles
- 4-5 large cabbage leaves
- 1 cup gram flour (besan)
- 1 tablespoon rice flour
- 1 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- 1 teaspoon ginger-garlic paste
- 1 tablespoon tamarind paste
- 1 teaspoon sugar
- Salt to taste
- Water as needed
- Oil for frying
Instructions
- Cook the Maggi
- Prepare the Maggi noodles according to the instructions on the packet. Use only half the tastemaker to keep the flavor balanced. Set aside to cool.
- Prepare the Patra Batter
- In a mixing bowl, combine gram flour, rice flour, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, ginger-garlic paste, tamarind paste, sugar, and salt. Add water gradually to form a thick, smooth batter.
- Prepare the Cabbage Leaves
- Blanch the cabbage leaves in boiling water for 2-3 minutes until they are soft and pliable.Drain and then pat them dry using a kitchen towel.
- Assemble the Patra
- Place a cabbage leaf flat on a clean surface and spread a thin layer of the batter over it.
- Place a small portion of the cooked Maggi noodles on top of the batter.
- Roll the cabbage leaf tightly, starting from one end and rolling towards the other. Secure with a toothpick if needed.
- Steam the Rolls
- Place the rolled cabbage leaves in a steamer and steam for about 15-20 minutes until the batter is cooked through. Remove from the steamer and let it cool.
- Slice and Fry
- Once cooled, slice the steamed rolls into 1-inch thick rounds.
- Heat oil in a frying pan over medium heat. Fry the slices until they are golden brown and crispy on both sides. Drain on paper towels to remove excess oil.
- Serve
- Serve the Maggi Cabbage Patra hot with your favorite chutney or ketchup. Enjoy as a snack or appetizer.
Tips
- Ensure the cabbage leaves are large and intact to make rolling easier.
- Adjust the spices in the batter to suit your taste preferences.
- For a healthier version, you can skip frying and serve the steamed rolls directly.
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FAQs
Can I use other types of leaves instead of cabbage?
Yes, you can use other large, pliable leaves like spinach or collard greens. Ensure they are blanched to make them soft and easy to roll.
How can I make the Maggi Cabbage Patra gluten-free?
To make the recipe gluten-free, use gluten-free Maggi noodles and ensure that the gram flour and rice flour used are certified gluten-free.
Can I skip frying and eat the Patra directly after steaming?
Yes, you can enjoy the Patra directly after steaming for a healthier option. The texture will be softer compared to the fried version.
How do I store leftover Maggi Cabbage Patra?
Store leftover Patra in an airtight container in the refrigerator for up to 2 days. Reheat them in a microwave or steamer before serving.
Can I add other fillings to the Patra?
Absolutely! You can add finely chopped vegetables, grated paneer, or tofu to the filling for added flavor and nutrition. Adjust the seasoning accordingly.