Mini Maggi Paratha Cones
A fancy appetizer which is going to blow everyone’s minds and make everyone feel so nostalgic, so you know kids will love it. A flaky crispy paratha cone stuffed with a maggi filling. This is so easy to make you won’t believe it. The paratha cones are made wrapping the paratha around a foil cone and baking it in the oven. A fun Indian fusion inspired recipe that is kid friendly. Also it’s so fun to eat, you know when it’s messy it’s fun and delicious. These are mini cones so perfect for a get together. Make this for movie night, your kids party, game nights, snacks, anything and it’ll be wiped clean!!
Happy Cooking!
Servings: 12 mini cones
Prep Time: 10 mins
Cooking Time: 15 mins
Baking time: 30 mins
Total Time: 1 hour
Ingredients:
3 frozen malabar/Malaysian parathas- I used Kawan paratha
1-2 tbsp milk to brush the parathas
1 tbsp vegetable oil/butter
1 70g packet Masala Maggi
1 cup mixed veggies- I used a mixture of coloured peppers, carrots and peas.
1 tsp Chili flakes
1/2 tsp Oregano
1.5 cups water
1/4 cup shredded Cheese- mozzarella or amul
Directions:
Preheat oven to 420F.
Foil cones- Foil cones- Cut 4-12 PCs ( you can bake in batches and reuse the cones) of foil into a square around the size about 4*4. Fold the square into half forming a triangle. Roll it into a cone shape. Tuck the pointed edges to close the cone and make sure it’s sealed by pressing down.
Let the parathas thaw slightly till soft and malleable. Cut each Paratha in 4 quarters.
Take one paratha quarter and wrap it around the foil cone to form a cone shape. Make sure the bottom tip of the cone is sealed shut so that nothing can get out.
Brush the cones all over the outside with milk and place on a parchment lined tray with the seal side down.
Bake in the oven at 420F for 12-15 mins. Flip the parathas mid way so that it bakes evenly. Bake till it’s cooked though and golden all over.
Maggi- In a pan on medium heat add veg oil/butter.
Add vegetables and cook for 3-5 mins.
Add the spices and Maggi masala packet and cook it for 1-2 mins.
Add water and mix. let it come to a boil.
Add the Maggi in and let it cook, stirring in intervals to help it cook evenly. Cook till the water mostly evaporates. You don’t want a soupy Maggi.
Let the mixture cool for 4-5 mins before filling in the cones to prevent it from getting soggy.
Assemble: Once the parathas are baked let it cool for 2-3 mins. Gently wiggle the foil and take it out. It may seem tight but it will wiggle out. Fill the cones with the slightly cooled Maggi mixture.
Garnish with shredded cheese and its ready!
Serve in serve ware which can have the cones standing or the filling can drop out.
Notes/Tips;
I used a flakier Malaysian paratha but you can use any you like.
Flipping the paratha cones midway helps the cones cook through.
Be careful while taking the foil cones out of the parathas. Wiggling it will take it out but too much force might break the cone.
Do not make the Maggi soupy, it will make the parathas soggy.
You can skip the veggies if you want.
