Preparation Time:10 minutes
Cooking Time:10 minutes


  • 2 maggi (along with taste maker)
  • 2 cups water
  • 2-3  tablespoon nanak ghee
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 4 clove garlic minced
  • A couple of pinches of hing/ asafoetida
  • ½ teaspoon kashmiri lal mirch
  • 1 green chili slit (Optional)
  • 10 - 12 curry leaves
  • Cilantro freshly chopped


Add 2 cups of water to a deep saucepan, bring it to a rolling boil

Break in your maggi and cook for a minute, use a fork to gently release the bundle of noodles.

Add in the two packs of tastemaker and continue to cook it for another minute, taking care not to over cook it.

Tip the noodles into a wide serving bowl.

In a small frying pan, heat ghee to medium heat. Add mustard seeds, when it pops add-in cumin, garlic asafoetida, kashmiri lal mirch, green chilli and curry leaves and sauté until everything is fragrant for about 30 seconds.

Take the tadka off the heat and add it to the bowl of noodles. Toss till everything is well combined.

Garnish with freshly chopped cilantro and serve.

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