Name: Indo-Chinese Modaks recipe by hema khanna at BetterButter
Prep time: 30 min
Cook time: 8 min
Total time: 38 min
Yield: 4
Ingredients: Boiled Potatoes, 3; Sago pearls, 3/4 bowl; Chings Schezwan Noodles, 1 noodle cake; Salt to taste; Red chilli powder, 3/4tsp; Dry mango powder, 1/2tsp; Garam masala, 3/4tsp; Oil for frying; Warm water as required

ABOUT Indo-Chinese Modaks RECIPE

This is a complete fusion of Indian flavours with Chinese flavours. Very scrumptious modaks are made of potatoes, sago pearls and Indian masalas with a fusion stuffing of chinese noodles in them.

Ingredients Serving: 4

Boiled Potatoes, 3
Sago pearls, 3/4 bowl
Chings Schezwan Noodles, 1 noodle cake
Salt to taste
Red chilli powder, 3/4tsp
Dry mango powder, 1/2tsp
Garam masala, 3/4tsp
Oil for frying
Warm water as required

Instructions

TAKE 3/4 BOWL OF SAGO PEARLS.
SOAK AND STIR IN WARM WATER.
DRAIN WATER. ADD WARM WATER AGAIN. SOAK SAGO PEARLS FOR 20 MINUTES. COVER & KEEP ASIDE.
DRAIN THE EXCESS WATER. SAGO PEARLS SHOULD BE SOFT. KEEP ASIDE.
ADD 1 PACK OF TASTEMAKER TO BOILING WATER.
ADD 1 NOODLE CAKE OF CHINGS SCHEZWAN NOODLES.
MIX WELL AND LET COOK UNTIL NOODLES ARE SOFT.
TAKE 3 BOILED AND PEELED POTATOES. MASH THEM.
ADD SAGO PEARLS TO THE MASHED POTATOES.
ADD SALT, 3/4TSP RED CHILLI POWDER, 1/2TSP DRY MANGO POWDER AND 3/4TSP GARAM MASALA.
MIX WELL.
TAKE A PORTION OF MASHED POTATOES MIX. PUT THE NOODLES IN ITS CENTER.
SHAPE IT LIKE A MODAK.
WITH THE HELP OF A FORK, DRAW LINES ON ALL SIDES.
REFRIGERATE PREPARED MODAKS FOR 5-6 MINUTES.
DEEP-FRY MODAKS UNTIL GOLDEN BROWN.
DRAIN ON A PAPER NAPKIN. SERVE HOT.

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