MUSSOORIE, UTTARAKHAND: Maggi, the beloved instant noodle snack, has been a staple comfort food for millions across the world. But in the Himalayan regions of India, there’s a distinct variation of Maggi that has captured the attention and taste buds of food lovers everywhere: Pahad Wali Maggi (Mountain Maggi).
You may have wondered, why does this version of Maggi taste so different from the one you make at home? The answer lies in the unique ingredients, cooking methods, and, of course, the environment in which it is prepared.
The secret behind its flavor has long been a mystery, but now, the owner of a popular Maggi point in Mussoorie has finally revealed the special recipe to CelebStarNews.
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The secret to pahad wali Maggi revealed
According to the owner, the allure of “Pahad Wali Maggi” isn’t just in the noodles, but in the careful selection of ingredients and the method of cooking, which brings out the flavors in a way that’s distinct from the regular packet of Maggi we all know.
What sets this Maggi apart is its simple yet flavorful preparation, infused with locally sourced ingredients and a cooking style that only a true hill-station chef could perfect.
“People often ask what makes pahad wali maggi different,” says the owner, “It’s not just the altitude or the weather – it’s all about the fresh, natural ingredients and the traditional way we cook it.”
While Maggi’s tastemaker is a staple in the recipe, the magic truly lies in the homemade masala mix that the owner uses.
Although the exact composition of the masala remains a closely guarded secret, the owner dropped a hint to CelebStarNews, “I can’t reveal all the ingredients, but if you’re looking to recreate the magic at home, I suggest you try Maggi Masala-E-Magic. It’s a great alternative that mimics the flavors of our secret blend.”
He added, “But what truly elevates this dish is the quality of the vegetables and water used. The vegetables, sourced from local markets of Uttarakhand, Himachal Pradesh and Jammu and Kashmir are fresh and organic, lending an earthy taste to the dish.”
“And most importantly, the water used for boiling the noodles is sourced directly from the pristine mountain springs, which gives the broth an unparalleled purity and richness,” the owner went on to say.
How is ‘pahad wali Maggi’ cooked?
You might not have access to mountain water or a wood-fired stove, but you can still replicate the unique taste of Pahad Wali Maggi in your own kitchen with a few simple steps:
Ingredients:
- 1 packet of Maggi noodles
- 2 cups of fresh water
- 1 tablespoon of oil
- 1 small onion, finely chopped
- 1-2 tomatoes, chopped
- 1 green chili, chopped
- A handful of fresh coriander leaves
- 1/2 teaspoon ginger-garlic paste
- 1/2 teaspoon red chili powder
- 1/4 teaspoon turmeric powder
- 1 packet of masala-e-magic
- 1-2 tablespoons of fresh vegetables (carrot, peas, etc.)
- Maggi tastemaker or any seasoning of your choice
Instructions:
- Prepare the Broth: In a pot, heat 1 tablespoon of oil over medium heat. Add the finely chopped onion, sautéing until it turns golden brown. Add the ginger-garlic paste and sauté for another minute.
- Add Vegetables and Spices: Add the tomatoes, green chili, and vegetables (if using). Stir and cook for 2-3 minutes. Now, add the masala-e-magic and tastemaker found inside Maggi packet. Cook the mixture for a couple of minutes to allow the spices to release their aroma.
- Cook the Maggi: Pour in the 2 cups of water and bring it to a boil. Add the Maggi noodles and cook according to the instructions on the packet, usually 2-3 minutes. Stir gently to ensure the noodles absorb all the flavors.
- Garnish: Once the noodles are cooked and the broth thickens, sprinkle some fresh coriander leaves on top for added flavor.
- Serve: Your Pahad Wali Maggi is ready to be served! Enjoy it hot, preferably with a scenic view to make it even more authentic.
