Savour noodles with a twist

Noodles Bhajji


Noodles, Masala flavour - 1 pack, broken into bits

Gram flour - 150 g

Water 2 and ¼ cups

Coriander leaves - 1 cup, chopped

Mint leaves - 1/2 cup, chopped

Palak leaves - 1/2 cup

Bombay onion - 1 no, chopped

Roasted cumin powder - 1/4 tsp

Red chilli powder - 1/4 tsp

Asafoetida - a pinch

Salt - To taste

Oil - 1 cup, to deep fry


First prepare the noodles. Boil the broken noodles in 1 and 1/2 cups water, sprinkling the masala powder. When the noodles are almost dry, remove from flame. In a bowl, combine the gram flour with 3/4 cup water and salt to make a thick dripping batter. Tip in the chopped coriander, mint and palak leaves and the asafoetida, cumin and chilli powders. Stir in the noodles. Use a spoon to drop small portions of the batter into sizzling oil. Deep fry until golden brown and crisp. Serve hot.

Noodles Bhel Puri


Raw noodles - 1 pack, broken into small bits

Potato – 1, boiled and cubed

Onion - 1, chopped

Sev - 1 cup

Papdi - 1 cup, coarsely crushed

Puffed rice - 1 cup

Sweet chilli sauce - 4 tbsp

Noodles masala tastemaker - 1 packet

Dates syrup - 2 tbsp

Roasted peanuts - 1/2 cup

Coriander leaves - 1/4 cup, chopped


Dry roast the noodle bits in a wok, stirring, until golden. Reserve. In a bowl, combine the potato cubes, peanuts, chopped onion, with the sev (1/2 cup), crushed papdi and puffed rice. In a small dish, combine the sweet chilli sauce, dates syrup and the masala powder. Add the crispy noodles. Pour the masala sauce and toss gently in a bowl. Serve immediately, garnished with a sprinkling of sev and coriander leaves.

American Chopsuey


Noodles: 2 packets

Onion – 1, sliced thinly

Cabbage - 2 cups, shredded

Carrot - 1 cup, julienned

Pineapple - 1 cup, chopped

Green chilli - 1, slit

Corn flour - 1 cup, dissolved in approximately 2 cups water

Capsicum - 1 cup, julienned

Tomato ketchup - 1 cup

Orange food colour - 1 tsp

Sugar -3 tbsp

Salt - To taste

Refined oil - 2 cups, to deep-fry


Break the noodles into finger-sized sticks. Boil the noodles in hot water and a spoon of refined oil. Drain the water. Deep fry, carefully, the noodles in sizzling oil for approximately 15 - 20 minutes, turning both sides, till the noodles turn crispy and golden. Drain the noodles and reserve. Once cool, slightly break the stiff noodles into pieces. In a pan, heat oil. Saute onion and green chillies until roasted.

Add the carrot, cabbage, pineapple. Sauté for 3 - 4 minutes. In a pan, combine the ketchup, liquid corn flour, orange food colour, capsicum, sugar and salt. When this forms into a thick sauce, add the sautéed vegetables. Stir well. Spoon into a platter. Sprinkle a layer of fried, crispy noodles. Serve hot.

Honey Noodles Served with Ice Cream


Noodles - 1 packet

Refined oil - 1 cup

Sugar - 2 tbsp

Water - 1 tbsp

Honey - 4 tbsp

Vanilla ice cream scoops - As desired


Boil the noodles in water with added oil (2 tsp). Drain and dry the noodles of all excess moisture. Deep fry (taking care that neither the noodles nor the oil splatter), until the noodles are crisp. In a pan, melt the sugar, add the water and stir in the honey. Pour the honey sauce over the fried noodles and serve this hot and cold delight immediately with scoops of ice cream.

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