Crispy noodle balls

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Preparation Time : 15 minutes

Cooking Time : 4-5 minutes for each batch deep fried

Serving : 4 members


Every year during the holy month of Ramadan I make sure to come up with exciting bite – sized treats that are easy to make and high in taste . Ditching the regular deep fried treats once in a while¬† through out the holy month with fillings and names varying from the regular does work as a sure fire pleaser . Like wise , this was one such treat that I made to finish up the chicken + veggie filling I had made for samosas the previous day . The instant noodles cooked with its taste maker , mixed with this left over filling and spiked with other few ingredients . Then deep fried resulted in a soft , moist inside contrasting with the crispy crunchy outside . The joy in breaking down left overs and taking it to another level by mixing and matching to create new jaw dropping creations is delightful always . All you need to do to hide the left over’s used in a dish is to lift the sinful¬† treat straight to the table confidently and serve with lots of love . That’s my secret mantra and it works always :-)) .


Maggi noodles1 small packet cooked to packet directions and cooled completely
Boiled shredded boneless chicken with salt + pepper powder to taste1/4 cup
Boiled chopped vegetables1/4 cup ( mix of carrot , cabbage and beans )
Red chilli flakesto taste
Corn flour 1 tablespoon
Maida / flour1 tablespoon
Ajinomotoa pinch ( optional )
Spring onion greens 1 teaspoon chopped
Saltto taste
Oil to deep fry


  1. Mix all ingredients together except for oil to deep fry . Roll into lemon size balls gently making sure not to mesh up the noodles .
  2. Heat oil to deep fry . Once the oil is hot ,Drop in 4 noodle balls at a time and fry to a light golden colour and crisp .
  3. Drain and serve hot with a choice of dips .


  1. Vegetarians can avoid the chicken used for a veggie version or substitute with soya chunks or panner .
  2. Can do the same with prawns as well .