Preparation Time: 15 minutes

Cooking Time: 15 minutes

Serves: 3

Ingredients

2 cup boiled maggie noodles(any noodles)

1 cup besan(gram flour/chickpeas flour)

½ cup boiled peas

½ cup finely chopped boiled carrots

½ cup finely chopped capsicum/green bell pepper

½ cup grated cheese

2 teaspoon red chilly powder

½ teaspoon turmeric powder

1 teaspoon lemon juice

¼ teaspoon of asafoetida

Salt

Oil for frying

 

Method

Take a pan and cook Maggie noodles as per the instructions on the packet. Add peas, carrots, capsicum, salt, 1 teaspoon red chilly powder. See that noodles are dry otherwise it will be difficult to make the balls. Switch off the gas stove. Add grated cheese and mix it well.

Take besan in a bowl. Add salt, 1 teaspoon red chilly powder, turmeric powder, lemon juice, asafoetida, water and make thin batter to deep all the balls before frying.

Now wet your hands and take about two spoons of noodles and make a small ball. Make all the balls like this.

Take a frying pan and heat oil for frying. The pan should be half filled with oil. To check whether the oil is ready or not, put a drop of batter into the oil. If it comes immediately up then it is ready otherwise wait for sometime. Deep the balls in besan batter and deep fry 4-5 at a time.  Fry all the balls in batches.

Serve it hot with tomato ketchup and green chutney.