Ever Tried Maggi Manchurian, This Quirky Recipe Screams Saucy Indulgence

I am often laughed at when I say, I make excellent Maggi. In my house, there are about three people who swear by instant noodles, yet, everyone comes to me to make them noodles, so I must be doing something right. Sure the process just entails boiling noodles with the masala, yet there are some who get it right, and some who don’t. Either way, it remains one of the most preferred ‘instant’ snacks. 

Maggi is one of the more popular instant noodle brands of India. Besides, standard noodles, people have been using it in chaat, bhel and omelette (that’s right, the lockdown really made us very creative). And now, that we have unearthed the true potential of these noodles, it is tough for us to go back, which is why we are here to talk about a 'Maggi' recipe that impressed us the most recently, the Maggi Manchurian.  

Contrary to popular belief, Manchurian has no connection to China. Going by its name, it is easy to assume that it hails from the Manchuria province by China, but it was apparently conceived by Nelson Wang, a cook at the Cricket Club of India in Mumbai, in the year 1975! He was asked to create something that was not on the menu, and with the items present in his pantry, he rustled up a dish that we know as ‘chicken Manchurian’ today.  It may have a resemblance to Manchu or North-eastern cuisine, but the dish itself is the hallmark of Indo-Chinese cuisine.  

Experimenting With Indo-Chinese Manchurian

Manchurian, are of many kinds, and since it was borne out of an exciting culinary experiment, don’t you think it is fair to keep experimenting? In this Maggi Manchurian recipe, the Manchurian balls are made of Maggi noodles, mixed vegetables, flour, and spices. They are deep-fried in oil and then simmered in a garlicky Manchurian gravy, made with soy sauce, vinegar, and other ‘Indo-Chinese’ elements. It is very easy to make at home and is so delicious that it is advisable to make enough in advance.  

The fried noodles add a whole new character to the Manchurian balls, and with the mix of spices being so eclectic, you can pair this Manchurian with simple, steamed rice too.  

Tips To Keep In Mind

  1. Make sure you do not overcook the Maggi, as the noodles may turn mushy and wreck the dining experience. 
  2. Transfer the Maggi to a bowl, and only when it is cool, mix it with chopped carrots, cabbage, onions, capsicum, chilli sauce and a hint of cornflour. 
  3. Make sure you do not add a lot of cornflour, else the balls may tighten. 
  4. Grease your palms when you are making the Manchurian balls. You can also run it over some crushed Maggi, to give it an extra crunch and bitey quality.  
  5. Fry till it is brown and crisp and dunk it in a saucy gravy and you are done.

Isn’t that easy? Try this quirky recipe and let us know how you liked it.