Kurkuri Macaroni


  • 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

Steps In Making

  1. 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.
  2. To check if the macaroni is perfectly cooked, cut it with a knife and it will easily cut.
  3. Take a sieve/colander and rinse the excess water and transfer it in a bowl.
  4. 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.
  5. 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.
  6. 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.
  7. Immediately pour the seasoning on the hot fried macaroni and mix well until its perfectly coated with the spices.
  8. Let it cool down completely before storing in an airtight container for upto a month.

Recipe Notes

  • 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.
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