Directions
Ingredients
- Water – 1lt
- Salt – 1tbsp
- Macaroni pasta – 3 cups
- Oil – for deep frying
For Masala
- Salt – ¾ tsp
- Back salt – 1tsp
- Kashmiri Chilli powder – 1tbsp
- Mint powder – 1tbsp
- Amachur powder – 1 tbsp
- Chaat masala (optional) – 1tsp
Steps
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1
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Bring a pot of salted water to a rolling boil for the pasta, and start heating a pot of frying oil. Meanwhile, make your spice mix by mixing Salt, Black salt, Kashmiri chilli powder, Mint powder, Amchur powder and some Chaat masala (optional). Once the water has come to a boil, add macaroni pasta to it and cook it till it’s al dente. Strain the past very well and add it your frying pot and fry on a med-high flame till it’s crispy. After the macaroni pasta is fried to a crisp - strain out the excess oil and season the fried macaroni |
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2
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Tips and Tricks while cooking PastaAlways bring the water to a rolling boil before adding the pasta to it, and stir it in right after adding. Do not add oil while boiling the pasta since the water won’t let it cling to the pasta, hence it will serve no purpose. You can always find cooking time on the packet of the pasta you’re using.Always cook your pasta to be al dente - which means to have a bite. This ensure the pasta in your end dish is not mushy and limp. |
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3
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Once boiled, you should fry the pasta immediately (for this recipe) to avoid clumping. Once fried, remember to season it within a minute of straining from the oil. It has a shelf life of at least 2-3 months as long as it’s stored in a cool place inside an air-tight container. |
