- 2 cups dry macaroni
- salt 1 teaspoon
- 2 tablespoons corn flour
- 2 tablespoons rice flour
- 1 teaspoon cumin/jeera powder
- 1 tablespoon dry mango/amchoor powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon kashmiri red chilli powder
- salt to taste
- oil for frying
Note– Please read recipe notes in the end.
Main Equipment Used
- Tefal Non-Stick set of 5: https://amzn.to/2Y7mZuX
- Induction cooktop – I use Morphy Richards 1600 Watt Cooktop. You can find it on Amazon here: https://amzn.to/2Jkn4px
Steps In Making
- In a pan add water and bring it to a boil. Now add salt and macaroni and boil it on a medium flame for around 7-8 minutes or until soft.
- To check if the macaroni is perfectly cooked, cut it with a knife and it will easily cut.
- Take a sieve/colander and rinse the excess water and transfer it in a bowl.
- Immediately add add rice flour and corn flour and mix well. Make sure the macaroni is not dry else corn flour and rice flour wont stick to it.
- In a kadai add oil and bring it to medium hot. Now add macaroni and fry for 4-5 minutes or until it gets a nice light golden colour. Once done transfer it in a bowl.
- To make the seasoning in a bowl add cumin powder, amchoor powder, ginger powder, onion powder, kashmiri red chilli powder and salt and mix well.
- Immediately pour the seasoning on the hot fried macaroni and mix well until its perfectly coated with the spices.
- Let it cool down completely before storing in an airtight container for upto a month.
- After boiling the macaroni immediately drain it and add rice flour and corn flour. Because if it becomes dry then the flour wont stick to it.
- After the macaroni is fried immediately put the seasoning and mix well. If it turns cold then the masala’s wont stick to it.