Fiery Jhol Noodles
Serves 1
Directions
- 1Start by dry roasting some soybeans, sesame seeds, along with peanuts.
- 2Let the dry-roasted ingredients cool down and then grind them to form a nutty powder.
- 3Prepare the masala base by adding some oil in a pan.
- 4Sauté ginger, garlic, onion, dried red chilies, green chilies, and tomato until they turn soft.
- 5Add all the dried masalas (Kashmiri chili/red chili powder, turmeric, coriander powder, Maggi Masala, and salt) and cook for 2-3 minutes.
- 6Let the masala cool down and blend it all together with some water to form a fiery broth.
- 7Pour the blended base back into the pan, add some water, and cook for 2 minutes until the gravy comes to a boil.
- 8Add the instant noodles or any noodles of your choice and let it boil until the noodles are cooked.
- 9Add the nutty powder that was prepared earlier and fresh coriander.
- 10Mix well, do a taste test, and add more spices if required.
- 11Serve it warm and garnish with fresh spring onion greens.
Ingredients
- 2 TBSP whole soyabeans
- 1 TSP white sesame seeds
- 2 TBSP peanuts
- 2 TBSP Oil
- 0.5 Inch Ginger
- 7 garlic cloves
- 2 onions
- 4 dried red chillies
- 2 green chillies
- 3 tomatoes
- 0.25 TSP Turmeric
- 0.5 TSP Coriander Powder
- 1 TSP Red Chilli Powder
- 1 Pack Maggi Masala
- to taste Salt
- as needed for blending Water
- 2 Pack Maggi Noodles
- 2 TBSP Fresh Coriander
- fresh spring onion greens
Equipment
fry panblenderpan
Tips
- Ensure cooking happens quickly while preventing food from being burnt by using a non-stick fry pan with a wide and thick base.
- Do a taste test before serving and add more spices if required.
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