Name: Kurkuri Macaroni Chaat
Prep time: 15 min
Cook time: 15 min
Total time: 60 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1½ cup Macaroni Pasta, boiled al dente and dried completely; 3 tbsp Cornstarch, for a crispy coating; 1½ tsp Chaat Masala, for the tang; 1 tsp Red Chilli Powder, for the spice; 1 small Onion, very finely chopped; 1 small Tomato, seeds removed, finely chopped; 2 tbsp Coriander Leaves, finely chopped; 1 tbsp Lemon Juice, fresh; ½ tsp Salt, to taste; 2 cup Cooking Oil, for deep frying

1 hrtotal

30 min hands-on30 min hands-off

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Easy
Spice: Medium

Add to your week

Method

Take the completely cooled and dry boiled macaroni in a large mixing bowl. Sprinkle the cornstarch over it.
Toss the bowl vigorously so that every individual macaroni tube is coated with a thin, dusty layer of cornstarch. Shake off any excess powder in a sieve.
Heat the cooking oil in a deep kadhai on high heat. The oil needs to be very hot to crisp the pasta immediately.
Drop the dusted macaroni into the hot oil in small batches. Do not overcrowd. Fry for 4-5 minutes, stirring occasionally, until they turn golden brown and sound hollow and crunchy.
4–5 min
Using a slotted spoon, remove the crispy macaroni and drain them on a kitchen paper towel to remove excess oil.
While the fried macaroni is still warm, transfer it to a large bowl. Add the chaat masala, red chilli powder, and a little salt. Toss well so the spices stick to the warm oil.
Just before serving, add the finely chopped onions, tomatoes, and fresh coriander to the bowl.
Squeeze the fresh lemon juice over the top, give it one final quick toss, and serve immediately as a crunchy snack.

How to tell it's done

Extremely crunchy, hollow bites that shatter loudly, coated in a zesty, lip-smacking tang with the freshness of crunchy raw onions.

Getting it right

Tip

You must add the wet ingredients (onion, tomato, lemon juice) strictly right before eating. If it sits for even 5 minutes after mixing, the crispy pasta will become soggy.

What to serve it with

Serve in paper cones for an authentic street-food vibe. Can also be served plain (just tossed in dry spices) as a movie-time munchie.

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Ingredients