Garlic Maggi With Ghost Chilli And Bamboo Shoot Recipe
Ghost chillies and fermented bamboo shoot are ingredients very intrinsic to several Northeast Indian cuisines, and Maggi itself is a treat very intrinsic to all Indian kitchens – especially among kids, in hostels, and as late-night stir-ups. Combine the heat and the pungency of the former to the unbeatable flavour of the instant noodles with garlic, and you have yourself quite an exotic and fiercely HOT dish served up in all of five minutes!
Maggi Masala – 1 pack
Ghost chilli – 1/5th of one (diced)
Fermented bamboo shoot – 1 tsp
Garlic – 2 small cloves (diced)
Salt – as per taste
Oil – 1 tbsp
Water – 1 cup
Spring onion – for garnishing (chopped)
- Boil Maggi in water and mix with Tastemaker as usual in a pan
- Heat oil in a separate pan and sauté the garlic, bamboo shoot, and chilli with salt
- Once Maggi is done, throw it in with the sautéed vegetables and stir for a minute
- Serve on plate, garnish with chopped spring onions, and serve hot. Literally.
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