There is some deep comfort about a bowl of Maggi at night. It is hot, quick and satisfactory – a dish that never fails to lift your mood. But what if you can take this humble favorite and give it a gap? Spicy peanut butter with crispy cheese Katsu enter the maggi, a fusion of taste and texture that turns your midnight breakfast into a restaurant -able food.
The star of this dish is a rich, walnut chutney made with peanut butter, soy sauce and maggi masala, which combines the layers of Umami with spicy kicks. A splash of fresh cream makes the noodles luxurious, while the crispy cheese Katsu brings into the right crunch. The best part? You do not need fancy material, simply pantry staples and some creativity. Here the recipe is courtesy of the lid of NID.
You need material
For sauce mix: 2 tablespoons peanut butter, 1 tbsp soy sauce, 2 Maggi masala packet, schbpp schezwan ketchup, 1 tbsp red chili powder
For Maggi: ½ cup fresh cream, 1 teaspoon oil, 1 teaspoon garlic (chopped), 1 teaspoon ginger (tight)
For Paneer Katsu: Paneer slices, ½ cup maida (all-pest flour), breadcrumb (for coating), water (to make a solution), oil (for shallow frying)
Here’s how to make it
Start by preparing the sauce – Mix peanut butter, soy sauce, maggi masala, shezwan ketchup, and red chili powder in a smooth paste. Boil the Maggi 70% cooked, drain, and until set to one side. In a pan, heat the oil, heat garlic and ginger, then shake in the sauce. Toss in noodles, add cream, and let everything melt in a rich, delicious mixture.
For Paneer Katsu, slices the cheese in pieces, immerse them in a maida slurry, coat them with breadcrumbs, and frying shallow until golden and crisp. To serve, Maggi’s plate, top with cheese murmun, drizzle with chili oil, and garnish with spring onion.
Result? A dish that is bhogi, comfortable and full of bold flavor. Whether it is weekend or late night craving, this fusion twist on Maggi is an attempt. A bite, and you will not see the immediate noodles again!
