Want a twist in your regular Maggi? Then try this delicious and spicy Peri Peri Maggi (vegetarian).
You should also try my 3 Innovative Maggi Recipes if you like to make new variations of Maggi.
About Peri Peri Maggi
Peri Peri Maggi is an interesting twist to your regular Maggi, where your usual recipe is flavored with peri peri spice mix (peri peri masala).
Along with the spice mix, cheese, and heavy cream are added, which makes it rich and creamy.
Peri Peri is a popular spice mix that is prepared with a combination of whole spices, garlic, sugar, and salt. It has garlicky, spicy, lemony, and tangy flavors, making the Maggi irresistible. I often make this version when we get bored of our usual Maggi. It is easy, quick, and tastes so delightful.
Peri Peri Maggi tastes heavenly during monsoons or winters with a hot cup of masala chai or filter coffee.
You can easily double or triple the recipe for a crowd.
Maggi – I used classic Maggi Masala to make this recipe. They are easily available at all Indian grocery stores in different size packs. Amazon also sells Maggi online in the US. You will also need the tastemaker that comes inside the Maggie packets.
Butter – Making this dish in butter gives it a rich flavor. You can totally make it in any cooking of your choice.
Peri-Peri Spice Mix – This spice mix is easily available in any grocery store. You can also order it online.
Veggies – I like to add onions and bell peppers for a nice crunch. You can also add more vegetables, such as broccoli, mushrooms, corn, green beans, baby corn, etc.
Heavy Cream and Cheese – Use shredded cheddar cheese and unsweetened heavy cream. These ingredients make this Maggi dish super creamy and yummy.
You can replace cheddar cheese with processed cheese like Amul or Brittania.
How To Make Peri Peri Maggi
Heat 1 tablespoon unsalted butter in a pan over medium-high heat.
Once the butter is melted, add ½ cup cubed onions and ½ cup mixed bell peppers and saute for 30-40 seconds.
Stir in ¼ cup shredded cheddar cheese, 1 tablespoon peri peri spice mix, and 2 cups of water, and let the water come to a boil.
Add 2 packs of Maggi noodles and the tastemaker that comes along with it, and cook until noodles are tender (3-4 minutes), stirring a few times in between.
Note – If you like dry Maggi, add only 1 and ½ cups of water instead of 2 cups.
Stir in 1 tablespoon unsweetened heavy cream.
Transfer the maggi to the serving bowl. Garnish with fresh parsley and shredded cheese. Serve immediately.
Frequently Asked Questions
I like to make Peri Peri spice mix at home as it is very flavorful, free of artificial flavors and colors, and super economical. Here is how to make it.
2 teaspoon Dried Oregano
1 teaspoon Dried Red Pepper Flakes
1-½ teaspoon Hot Paprika Powder
2 teaspoon Garlic Powder
⅛ teaspoon Ground Cinnamon
⅛ teaspoon Ground Cardamom
½ teaspoon Ground Ginger
½ teaspoon Sugar, powdered
1 teaspoon Black Salt
Salt, to taste
Grind oregano and red pepper flakes into a coarse powder. Now, add the powder to a bowl with all the other ingredients. Mix them properly and store them in an air-tight container in a cool and dry place. Use as required.
Always make the Maggi fresh, as it tastes best when served hot. But if you have leftovers, store them in an air-tight container for about a day.
Reheat it in a pan or microwave until nice and warm. If you feel it has become dry, add a little water and adjust the consistency.
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Peri Peri Maggie Recipe
- 1 tablespoon unsalted butter (or any cooking oil)
- ½ cup cubed onions
- ½ cup cubed mixed bell peppers
- ¼ cup shredded cheddar cheese (you can use Amul or Brittania cheese too)
- 1 tablespoon peri-peri spice mix
- 2 cups water (or 1 and ½ cups if you like drier Maggi)
- 2 packets classic Maggi masala (with tastemaker)
- 1 tablespoon unsweetened heavy cream
- Heat butter in a pan over medium-high heat.
- Once the butter is melted, add onions and bell peppers and saute for 30-40 seconds.
- Stir in cheese, peri peri spice mix, and 2 cups of water, and let the water come to a boil.
- Add Maggi noodles and the tastemaker that comes along with it and cook until noodles are tender (3-4 minutes), stirring a few times in between.
- Note – If you like dry Maggi, then add only 1 and ½ cups of water instead of 2 cups.
- Stir in heavy cream.
- Transfer the Maggi to the serving bowl. Garnish with fresh parsley and shredded cheese. Serve immediately.