Maggie is mostly everyone’s comforting food. It’s warm, quick, and effortless, a dish that never fails to lift your mood. But what is if you can give it a new twist with spicy peanut butter and crispy paneer katsu, a combination of flavours and textures to try as a midnight snack.
The star of this dish is the rich, nutty sauce made with peanut butter, soy sauce, and Maggi masala, adding layers of umami with a spicy kick. A splash of fresh cream makes the noodles luxuriously silky, while crispy paneer katsu brings in the perfect crunch. The best part about this dish is you don’t need fancy ingredients, just pantry staples and a little creativity.
Recipe:
For sauce mix: 2 tbsp peanut butter, 1 tbsp soy sauce, 2 Maggi masala packets, ½ tbsp Schezwan ketchup, 1 tbsp red chilli powder
For Maggi: ½ cup fresh cream, 1 tsp oil, 1 tsp garlic (chopped), 1 tsp ginger (grated)
For paneer katsu: paneer slices, ½ cup maida (all-purpose flour), breadcrumbs (for coating), water (to make a slurry), oil (for shallow frying)
First prepare your sauce, mix peanut butter, soy sauce, Maggi masala, Schezwan ketchup, and red chilli powder into a smooth paste. Boil the Maggi until 70% cooked, drain, and set aside. Heat some oil in a pan to saute garlic and ginger, then stir in the sauce. Toss in the noodles, add cream, and let everything meld into a rich, flavorful mix.
Once your maggie is ready slice paneer into small pieces, dip them in a maida slurry, coat them with breadcrumbs, and shallow fry until golden and crispy. To serve, plate the Maggi, top with paneer katsu, drizzle with chilli oil, and garnish with spring onions.
It could be a weekend treat or a late-night craving, this fusion twist on Maggi is a must-try. One bite, and you’ll never look at instant noodles the same way again!
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