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Maggi masala noodles is a popular brand of instant noodles produced by Nestlé under the Maggi brand name. These noodles are widely available in India and other countries and are known for their unique and flavorful masala (spice) seasoning.

The noodles are made from wheat flour, refined palm oil, and water, and are pre-cooked and dehydrated before being packaged. The masala seasoning is included in a separate sachet, which can be added to the noodles after they are cooked.

To prepare Maggi masala noodles, the noodles are typically boiled in water for 2-3 minutes and then drained. The masala seasoning is then added to the noodles, along with other ingredients such as vegetables or eggs, to create a quick and easy meal.

While Maggi masala noodles are a convenient and tasty option for a quick meal, they are not considered to be the healthiest choice due to their high sodium and refined carbohydrate content. It is recommended to consume them in moderation as part of a balanced diet.

Overall, Maggi masala noodles are a popular and convenient option for a quick and tasty meal, but should be consumed in moderation as part of a healthy diet.

Chtapti or Ghugni is a popular and flavorful street food snack Bangladesh and state of West Bengal and other parts of Eastern India. It is made from dried yellow peas (dried white peas) that are cooked and then sautéed with various spices, resulting in a delicious and spicy dish.

Here's a basic recipe for making Ghugni:

Ingredients:

1. Dried Yellow Peas: 1 cup (soaked overnight or for several hours)
2. Onion: 1 large, finely chopped
3. Tomato: 1 medium, finely chopped
4. Ginger: 1 tablespoon, grated
5. Garlic: 2-3 cloves, minced
6. Green Chilies: 2-3, finely chopped (adjust according to spice preference)
7. Turmeric Powder: 1/2 teaspoon
8. Red Chili Powder: 1/2 teaspoon (adjust to taste)
9. Cumin Powder: 1 teaspoon
10. Coriander Powder: 1 teaspoon
11. Garam Masala: 1/2 teaspoon
12. Mustard Oil: 2-3 tablespoons
13. Salt: to taste
14. Fresh Coriander Leaves: for garnish
15. Tamarind Pulp: 1-2 tablespoons (optional, for tanginess)

Instructions:

1. Soak Peas: Soak the dried yellow peas in water overnight or for at least 6-8 hours. Drain the water.

2. Cook Peas: In a pressure cooker, cook the soaked peas with enough water and a pinch of salt until they are soft and cooked through. Drain any excess water.

3. Sauté Aromatics: In a pan, heat mustard oil. Add grated ginger, minced garlic, and chopped green chilies. Sauté until the raw aroma disappears.

4. Add Onions: Add finely chopped onions and cook until they become golden brown.

5. Add Tomatoes: Add chopped tomatoes and cook until they are soft and the oil starts to separate.

6. Add Spices: Add turmeric powder, red chili powder, cumin powder, coriander powder, and garam masala. Mix well.

7. Add Cooked Peas: Add the cooked yellow peas to the pan. Mix thoroughly so that the peas are well-coated with the spices.

8. Adjust Seasoning: Add salt to taste. If you like it tangy, you can add tamarind pulp at this stage.

9. Simmer: Let the mixture simmer for a few minutes until the flavors meld together.

10. Garnish and Serve: Garnish with fresh coriander leaves and serve hot. Ghugni is often enjoyed as a snack on its own or with bread, puris, or as a topping on savory snacks.

Chatpati or Ghugni is a popular street food during festivals and celebrations and is loved for its spicy and savory taste.