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14 Innovative Maggi Recipes That Will Transform Your Culinary Adventures

14 Innovative Maggi Recipes That Will Transform Your Culinary Adventures

In India’s vibrant food scene, Maggi is adored by all ages, from kids to grown-ups, due to its irresistible taste. Who said it takes just 2 minutes to cook? It takes 2 minutes, but only if you want to enjoy its simple, plain masala maggi.

Since 1982, Maggi has inspired countless recipes, enjoyed everywhere from street stalls to fancy cafes and restaurants. Despite its basic ingredients, its special mix of spices – such as dried veggies, garlic, ginger, turmeric, coriander, cumin and more – continues to intrigue the taste buds. It always delights. Thanks to social media, we are flooded with tempting Maggi creations, like the recent viral Instagram reels featuring Coriander Lemon Maggi. From classic recipes to new twists, Maggi has something for every taste. Today, I delve into its nostalgic allure with some innovative recipes that you can try.

Hara Bhara

AI Image Hara Bhara Maggi Noodles
AI Image
      • 2 packs of Maggi noodles
      • 1 cup finely chopped spinach
      • 1/2 cup boiled green peas
      • 1/4 cup chopped coriander leaves
      • 1 small onion, finely chopped
      • 1 small tomato, finely chopped
      • 2-3 green chilies, finely chopped
      • 2 cloves of garlic, minced
      • 1/2 teaspoon cumin seeds
      • 1/2 teaspoon turmeric powder
      • 1/2 teaspoon garam masala powder
      • Salt to taste
      • 2 tablespoons oil
  1. Heat oil in a pan on medium heat. Add cumin seeds and let them splutter.
  2. Add minced garlic and chopped green chilies. Sauté for a minute until garlic turns golden brown.
  3. Add chopped onions and sauté until they turn translucent.
  4. Now, add finely chopped spinach and boiled green peas. Cook for 2-3 minutes until spinach wilts.
  5. Add chopped tomatoes and cook until they soften.
  6. Meanwhile, boil Maggi noodles in water according to package instructions. Drain and keep aside.
  7. Once the vegetables are cooked, add Maggi Masala packets, turmeric powder, and garam masala powder. Mix well.
  8. Add the boiled Maggi noodles to the pan and mix everything together until well combined.
  9. Sprinkle chopped coriander leaves on top for garnish and extra flavour.
  10. Serve hot and enjoy your delicious Hara Bhara Maggi Noodles!

Schezwan Maggi Noodles

Schezwan Maggi Noodles
AI Image
  • Two packets of Maggi noodles
  • 2 tablespoons Schezwan sauce
  • 1 small onion, finely chopped
  • 1 small capsicum (bell pepper), finely chopped
  • 1 small carrot, grated
  • 2-3 green chilies, finely chopped
  • 2 cloves of garlic, minced
  • 1-inch piece of ginger, minced
  • 1 tablespoon soy sauce
  • 1 teaspoon vinegar
  • 1 tablespoon tomato ketchup
  • Salt to taste
  • 2 tablespoons oil
  1. Heat oil in a pan on medium heat. Add minced garlic and ginger. Sauté for a minute until fragrant.
  2. Add finely chopped onions and green chilies. Sauté until onions turn translucent.
  3. Add finely chopped capsicum and grated carrot. Cook for 2-3 minutes until vegetables are slightly softened.
  4. Meanwhile, boil Maggi noodles in water according to package instructions. Drain and keep aside.
  5. Once the vegetables are cooked, add Schezwan sauce, soy sauce, vinegar, and tomato ketchup. Mix well.
  6. Add the boiled Maggi noodles to the pan and toss everything together until well combined.
  7. Adjust salt according to taste and mix thoroughly.
  8. Cook for another 2-3 minutes, stirring occasionally, until the noodles are heated through.
  9. Garnish with chopped spring onions or coriander leaves for an extra burst of flavour.
  10. Serve hot and enjoy your delicious Schezwan Maggi Noodles!

Mushroom Maggi

Mushroom Maggi Noodles
AI Image
  • 2 packs of Maggi instant noodles
  • 200g mushrooms, sliced
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 green chili, finely chopped (optional)
  • 1 small capsicum (bell pepper), diced
  • 1 tomato, finely chopped
  • 2 tablespoons tomato ketchup
  • 1 tablespoon soy sauce
  • 1/2 teaspoon chili flakes (adjust to taste)
  • 1/2 teaspoon black pepper powder
  • Salt to taste
  • 2 tablespoons oil
  • Chopped coriander leaves for garnish (optional)
  1. Heat oil in a pan on medium heat. Add minced garlic and sauté for a minute until fragrant.
  2. Add chopped onions and green chili (if using). Sauté until onions turn translucent.
  3. Add sliced mushrooms to the pan and cook until they release their moisture and turn golden brown.
  4. Add diced capsicum and chopped tomatoes. Cook for 2-3 minutes until vegetables are slightly softened.
  5. Meanwhile, boil Maggi noodles in water according to package instructions. Drain and keep aside.
  6. Once the vegetables are cooked, add Maggi Masala packets, tomato ketchup, soy sauce, chili flakes, black pepper powder, and salt. Mix well.
  7. Add the boiled Maggi noodles to the pan and toss everything together until well combined.
  8. Cook for another 2-3 minutes, stirring occasionally, until the noodles are heated through and coated with the sauce.
  9. Garnish with chopped coriander leaves, if desired.
  10. Serve hot and enjoy your delicious Mushroom Maggi Noodles!

BBQ Paneer

BBQ Paneer Maggi Noodles
AI Image
  • A pair of Maggi noodle packs
  • 200g paneer (Indian cottage cheese), diced
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 small capsicum (bell pepper), diced
  • 1 tomato, finely chopped
  • 2 tablespoons barbecue sauce
  • 1 tablespoon tomato ketchup
  • 1 tablespoon soy sauce
  • 1/2 teaspoon chili flakes (adjust to taste)
  • 1/2 teaspoon black pepper powder
  • Salt to taste
  • 2 tablespoons oil
  • Chopped coriander leaves for garnish (optional)
  1. Heat oil in a pan on medium heat. Add minced garlic and sauté for a minute until fragrant.
  2. Add chopped onions to the pan and sauté until they turn translucent.
  3. Add diced capsicum and chopped tomatoes. Cook for 2-3 minutes until vegetables are slightly softened.
  4. Meanwhile, boil Maggi noodles in water according to package instructions. Drain and keep aside.
  5. Once the vegetables are cooked, add diced paneer to the pan and cook until it turns golden brown.
  6. Add barbecue sauce, tomato ketchup, soy sauce, chili flakes, black pepper powder, and salt. Mix well.
  7. Add the boiled Maggi noodles to the pan and toss everything together until well combined.
  8. Cook for another 2-3 minutes, stirring occasionally, until the noodles are heated through and coated with the sauce.
  9. Garnish with chopped coriander leaves, if desired.
  10. Serve hot and enjoy your delicious BBQ Paneer Maggi Noodles!

Spicy Tadka Masala

Spicy Tadka Masala Maggi Noodles
AI Image
  • 2 packs of Maggi noodles
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 small tomato, finely chopped
  • 1 green chili, finely chopped
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • 1/2 teaspoon garam masala powder
  • Salt to taste
  • 2 tablespoons oil
  • Chopped coriander leaves for garnish (optional)
  1. Heat oil in a pan on medium heat. Add mustard seeds and cumin seeds. Let them splutter.
  2. Add minced garlic and chopped green chili. Sauté for a minute until garlic turns golden brown.
  3. Add chopped onions and sauté until they turn translucent.
  4. Add chopped tomatoes and cook until they soften.
  5. Meanwhile, boil Maggi noodles in water according to package instructions. Drain and keep aside.
  6. Once the tomatoes are cooked, add Maggi Masala packets, turmeric powder, red chili powder, and garam masala powder. Mix well.
  7. Add the boiled Maggi noodles to the pan and toss everything together until well combined.
  8. Adjust salt according to taste and mix thoroughly.
  9. Cook for another 2-3 minutes, stirring occasionally, until the noodles are heated through and infused with the flavours.
  10. Garnish with chopped coriander leaves, if desired.
  11. Serve hot and enjoy your delicious Spicy Tadka Masala Maggi Noodles!

Mayonnaise Maggi Noodles

Mayonnaise Maggi Noodles
AI Image
  • 2 packages of Maggi noodles
  • 4 tablespoons mayonnaise
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 small capsicum (bell pepper), finely chopped
  • 1 small carrot, grated
  • 1/4 cup sweet corn kernels (boiled)
  • 2 tablespoons tomato ketchup
  • 1 tablespoon soy sauce
  • 1/2 teaspoon chili flakes (adjust to taste)
  • Salt to taste
  • 2 tablespoons oil
  • Chopped coriander leaves for garnish (optional)
  1. Heat oil in a pan on medium heat. Add minced garlic and sauté for a minute until fragrant.
  2. Add chopped onions and sauté until they turn translucent.
  3. Add chopped capsicum and grated carrot. Cook for 2-3 minutes until vegetables are slightly softened.
  4. Meanwhile, boil Maggi noodles in water according to package instructions. Drain and keep aside.
  5. Once the vegetables are cooked, add boiled sweet corn kernels to the pan. Mix well.
  6. Add tomato ketchup, soy sauce, chili flakes, and salt. Mix until well combined.
  7. Lower the heat and add mayonnaise to the pan. Stir continuously until the vegetables are coated with mayonnaise.
  8. Add the boiled Maggi noodles to the pan and toss everything together until well combined.
  9. Cook for another 2-3 minutes, stirring occasionally, until the noodles are heated through and coated with the sauce.
  10. Garnish with chopped coriander leaves, if desired.
  11. Serve hot and enjoy your creamy and flavourful Mayonnaise Maggi Noodles!

Korean Chilli Garlic

Korean Chilli Garlic Maggi Noodles
AI Image
  • 2 packs of Maggi noodles
  • 4 cloves of garlic, minced
  • 2 tablespoons Korean chili paste (Gochujang)
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon sugar
  • 1 small carrot, julienned
  • 1 small onion, thinly sliced
  • 2-3 green onions, chopped
  • 1 tablespoon vegetable oil
  • Salt to taste
  • Sesame seeds for garnish (optional)
  1. Heat vegetable oil in a pan over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.
  2. Add thinly sliced onions and julienned carrots to the pan. Cook until the vegetables are slightly softened, about 2-3 minutes.
  3. Meanwhile, boil Maggi noodles in water according to package instructions. Drain and keep aside.
  4. In a small bowl, mix together Korean chili paste (Gochujang), soy sauce, sesame oil, rice vinegar, and sugar to make the sauce.
  5. Once the vegetables are cooked, add the sauce mixture to the pan. Stir well to combine.
  6. Add the boiled Maggi noodles to the pan and toss everything together until the noodles are well coated with the sauce.
  7. Cook for another 2-3 minutes, stirring occasionally, until the noodles are heated through.
  8. Adjust salt according to taste.
  9. Garnish with chopped green onions and sesame seeds, if desired.
  10. Serve hot and enjoy your flavourful Korean Chilli Garlic Maggi Noodles!

Manchurian

Manchurian Maggi Noodles
AI Image
  • Two Maggi noodle packs
  • 1 small onion, finely chopped
  • 1 small capsicum (bell pepper), finely chopped
  • 1 small carrot, finely chopped
  • 1/4 cup cabbage, finely chopped
  • 2 cloves of garlic, minced
  • 1-inch piece of ginger, minced
  • 2-3 green chilies, finely chopped
  • 2 tablespoons cornflour
  • 2 tablespoons all-purpose flour (maida)
  • 1/2 teaspoon black pepper powder
  • 1/2 teaspoon soy sauce
  • 1 tablespoon tomato ketchup
  • 1 tablespoon chili sauce
  • 1 tablespoon vinegar
  • 1/2 teaspoon sugar
  • Salt to taste
  • 2 tablespoons oil
  • Chopped spring onions for garnish (optional)
  1. Boil Maggi noodles in water according to package instructions. Drain and keep aside.
  2. In a bowl, mix together cornflour, all-purpose flour, black pepper powder, and salt. Add a little water to make a thick batter.
  3. Dip the boiled Maggi noodles in the batter, ensuring they are well coated.
  4. Heat oil in a pan for shallow frying. Once the oil is hot, add the coated Maggi noodles in batches and fry until crispy and golden brown. Drain on paper towels and keep aside.
  5. In another pan, heat oil and add minced garlic, ginger, and chopped green chilies. Sauté for a minute until fragrant.
  6. Add finely chopped onions and sauté until they turn translucent.
  7. Add finely chopped capsicum, carrots, and cabbage. Cook for 2-3 minutes until the vegetables are slightly softened.
  8. In a small bowl, mix together soy sauce, tomato ketchup, chili sauce, vinegar, sugar, and a little water to make the sauce.
  9. Pour the sauce over the cooked vegetables and mix well.
  10. Add the fried Maggi noodles to the pan and toss everything together until well coated with the sauce.
  11. Cook for another 2-3 minutes, stirring occasionally, until the noodles are heated through.
  12. Garnish with chopped spring onions, if desired.
  13. Serve hot and enjoy your delicious Manchurian Maggi Noodles!

Vegetable Omlet Maggi

Vegetable Omlet Maggi Noodles
AI Image
  • 2 packs of Maggi noodles
  • 4 eggs
  • 1 small onion, finely chopped
  • 1 small tomato, finely chopped
  • 1 small capsicum (bell pepper), finely chopped
  • 1/4 cup grated carrot
  • 2-3 green chilies, finely chopped
  • 2 tablespoons chopped coriander leaves
  • Salt to taste
  • 2 tablespoons oil
  1. Boil Maggi noodles in water according to package instructions. Drain and keep aside.
  2. In a bowl, beat the eggs well with salt and chopped coriander leaves.
  3. Heat oil in a non-stick pan over medium heat.
  4. Add finely chopped onions and sauté until they turn translucent.
  5. Add chopped tomatoes, capsicum, grated carrot, and green chilies. Cook for 2-3 minutes until the vegetables are slightly softened.
  6. Add the boiled Maggi noodles to the pan and toss everything together until well combined.
  7. Spread the noodles and vegetables evenly in the pan.
  8. Pour the beaten eggs over the noodles and vegetables, covering them completely.
  9. Cook on low heat until the bottom of the omelet is set and golden brown.
  10. Carefully flip the omelet using a spatula and cook the other side until golden brown and cooked through.
  11. Once cooked, transfer the omelet to a serving plate.
  12. Cut into slices or wedges and serve hot with ketchup or your favourite sauce.
  13. Enjoy your delicious Vegetable Omelet Maggi Noodles!

Italian-Inspired Maggi

Italian-Inspired Maggi Noodles
AI Image
  • 2 packs of Maggi noodles
  • 2 tablespoons olive oil
  • 2 cloves of garlic, minced
  • 1 small onion, finely chopped
  • 1 small tomato, finely chopped
  • 1/4 cup sliced mushrooms
  • 1/4 cup sliced black olives
  • 1 teaspoon dried Italian herbs (basil, oregano, thyme)
  • Salt and black pepper to taste
  • Grated Parmesan cheese for garnish (optional)
  1. Boil Maggi noodles in water according to package instructions. Drain and keep aside.
  2. Heat olive oil in a pan over medium heat.
  3. Add minced garlic and sauté for a minute until fragrant.
  4. Add finely chopped onions and cook until translucent.
  5. Add sliced mushrooms and cook until they release their moisture and start to brown.
  6. Stir in chopped tomatoes and cook until softened.
  7. Add sliced black olives and dried Italian herbs. Mix well.
  8. Season with salt and black pepper according to taste.
  9. Add the boiled Maggi noodles to the pan and toss everything together until well combined.
  10. Cook for another 2-3 minutes until the noodles are heated through and infused with the flavours.
  11. Serve hot, garnished with grated Parmesan cheese if desired.
  12. Enjoy your authentic Italian-inspired Maggi Noodles!

Spicy Peanut Masala Maggi

Spicy Peanut Masala Maggi Noodles
AI Image
  • 2 packs of Maggi noodles
  • 2 tablespoons peanut butter
  • 2 tablespoons oil
  • 2 cloves of garlic, minced
  • 1 small onion, finely chopped
  • 1 small tomato, finely chopped
  • 1 green chili, finely chopped
  • 1/4 cup roasted peanuts, crushed
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Chopped coriander leaves for garnish (optional)
  1. Boil Maggi noodles in water according to package instructions. Drain and keep aside.
  2. Heat oil in a pan over medium heat.
  3. Add minced garlic and sauté for a minute until fragrant.
  4. Add finely chopped onions and cook until translucent.
  5. Stir in chopped tomatoes and green chili. Cook until tomatoes are soft.
  6. Add turmeric powder, red chili powder, and salt. Mix well.
  7. Add peanut butter to the pan and mix until well combined with the spices.
  8. Add the boiled Maggi noodles to the pan and toss everything together until noodles are coated with the peanut masala.
  9. Sprinkle crushed roasted peanuts over the noodles and mix.
  10. Cook for another 2-3 minutes until the noodles are heated through and flavours are well blended.
  11. Garnish with chopped coriander leaves, if desired.
  12. Serve hot and enjoy your Spicy Peanut Masala Maggi Noodles!

South Indian Styled

AI Image
  • 2 packs of Maggi noodles
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon urad dal (black gram lentils)
  • 1 teaspoon chana dal (split chickpeas)
  • 2-3 dried red chilies
  • 1 small onion, finely chopped
  • 1 small tomato, finely chopped
  • 1 green chili, slit lengthwise
  • 1/4 cup chopped mixed vegetables (carrot, beans, peas)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Chopped coriander leaves for garnish (optional)
  1. Boil Maggi noodles in water according to package instructions. Drain and keep aside.
  2. Heat oil in a pan over medium heat.
  3. Add mustard seeds and let them splutter.
  4. Add urad dal, chana dal, and dried red chilies. Sauté until dals turn golden brown.
  5. Add finely chopped onions and sauté until they turn translucent.
  6. Stir in chopped tomatoes and green chili. Cook until tomatoes are soft.
  7. Add chopped mixed vegetables and cook until they are tender.
  8. Add turmeric powder, red chili powder, and salt. Mix well.
  9. Add the boiled Maggi noodles to the pan and toss everything together until noodles are coated with the spices and vegetables.
  10. Cook for another 2-3 minutes until the noodles are heated through and flavours are well blended.
  11. Garnish with chopped coriander leaves, if desired.
  12. Serve hot and enjoy your South Indian Styled Maggi Noodles!

Cheesey Maggi

Cheesy Maggi Noodles
Photo Credit: Maggi Website
  • 2 packs of whole wheat Maggi noodles
  • 2 cups mixed vegetables (carrots, bell peppers, peas, corn)
  • 1 small onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 cup low-fat milk
  • 1/2 cup grated low-fat cheese
  • 1 tablespoon olive oil
  • 1 teaspoon dried Italian herbs (basil, oregano, thyme)
  • Salt and black pepper to taste
  1. Boil Maggi noodles in water according to package instructions. Drain and keep aside.
  2. In a pan, heat olive oil over medium heat. Add minced garlic and chopped onions. Sauté until onions turn translucent.
  3. Add mixed vegetables to the pan and cook until they are tender.
  4. Stir in dried Italian herbs and cooked Maggi noodles. Mix well.
  5. Pour low-fat milk into the pan and let it simmer for a few minutes.
  6. Add grated low-fat cheese to the pan and stir until it melts and forms a creamy sauce.
  7. Season with salt and black pepper according to taste.
  8. Cook for another 2-3 minutes until the sauce thickens and coats the noodles.
  9. Serve hot and enjoy your healthy yet Cheesy Maggi Noodles!

Maharashtrian Styled

Maharashtrian Styled Maggi Noodles
Photo Credit: VegeCravings
  • 2 packs of Maggi noodles
  • 2 tablespoons oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1/2 teaspoon asafoetida (hing)
  • 2-3 dried red chilies
  • 1 small onion, finely chopped
  • 1 small tomato, finely chopped
  • 1 green chili, finely chopped
  • 1/4 cup grated coconut
  • 1/4 cup chopped fresh coriander leaves
  • 1 tablespoon lemon juice
  • Salt to taste
  • 1 teaspoon Goda Masala

Instructions:

  1. Boil Maggi noodles in water according to package instructions. Drain and keep aside.
  2. Heat oil in a pan over medium heat.
  3. Add mustard seeds and cumin seeds. Let them splutter.
  4. Add asafoetida and dried red chilies. Sauté for a few seconds.
  5. Add finely chopped onions and sauté until they turn translucent.
  6. Stir in chopped tomatoes and green chili. Cook until tomatoes are soft.
  7. Add grated coconut, chopped coriander leaves, and Goda Masala. Mix well.
  8. Add the boiled Maggi noodles to the pan and toss everything together until noodles are coated with the spices and coconut mixture.
  9. Add lemon juice and salt according to taste. Mix well.
  10. Cook for another 2-3 minutes until the noodles are heated through and flavours are well blended.
  11. Serve hot and enjoy your Maharashtrian Styled Maggi Noodles!
 

Feel free to adjust the spice levels according to your taste preferences. Enjoy your flavourful Maggi noodles! Also, let us know in the comments if you find your favourite recipe or have other cool recipes to share. We’d love to hear about them!

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