In a vessel, add 180 ml of water and let it boil.
As soon as the water starts to boil, add the tastemaker into the water along with the Maggi noodles. Cook them till they are 75- 80% cooked. Be careful not to cook it all the way through.
Once they are 80% cooked, turn off the heat and set it aside.
Now, once your Maggi is all cooled down, add 1 cup of chopped Capsicum, Cabbage, and onion along with ½ cup of coriander leaves into the Maggi. Stir them well.
Next, add salt (as required), 1½ tbsp of red chili powder, 2 tbsp of Rawa and 2 tbsp of besan into the mixture. Mix them thoroughly using a fork or your hands.
Add 1 tbsp of water into the mixture and mix them for another 30-60 seconds.
Now take a Kadhai, add 300ml of cooking oil and bring it on flame.
Once the oil is hot, drop a small ball sized mixture of Maggi pakora into the oil and cook them on a medium flame for 4-5 minutes.
Stir occasionally. Fry them until the pakora turns golden brown.
Once done, turn off the heat and remove the Maggi pakoras into a plate covered with a paper towel. This way the paper towel will absorb any excess oil of the pakoras.
Serve them hot with tomato ketchup or chili sauce.