Cook the noodles with masala taste maker as per the instructions on the pack, the consistency should be very thick, almost semi dry.
Add prepared noodles, potatoes, salt, cashews, cumin powder, garlic, garam masala, chilli flakes, tastemaker, cheese, ginger powder, coriander leaves and carrot in a mixing bowl and mix well
Now take a big lemon size mixture and roll it in the shape of a kebab.
Repeat the procedure to make more kebabs, and coat them all with bread crumbs
Add a teaspoon of olive oil to a non-stick pan and place the kababs one by one and shallow fry on medium flame.
Keep turning them from time to time until golden brown in colour and crisp.
Serve crispy hot Maggi masala kababs with green mint coriander chutney or tomato ketchup
My tip
Do not overdo the mixing otherwise the noodles will get mushy.
