Red chilli powder
Heat the oil. Add grated carrot and peas (5 mins)
Add garam masala, amchur red chilli powder and salt. Cook for around 15 minutes.
Set the carrot-peas-masala mixture aside to come at room temperature.
Boil maggi in water. And keep the maggi masala safe with you for some new experiment :)
Spread maggi in a full plate so that it comes down to room temperature.
Mix maggi and the carrot-peas-masala mixture. Taste a bit, and add salt if required.
Take some ghee and rub it in your hands, tikka will be easily formed.
Put oil in a pan and fry the tikka(s).