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This is a simple, easy-to-make, and very delicious crispy and crunchy macaroni pasta snack kids will love (adults will love it, too!). I hope you try it and share your experience in the comments section below.
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To boil the macaroni:
- 1 cup macaroni
- 1 litre water
- 1 tbsp oil
- 1/2 tsp salt
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To coat the macaroni:
- 1 to 1 1/2 tbsp arrowroot powder
- 1 to 1 1/2 tbsp maida (all-purposr flour)
For the masala/spice mixture:
- 1/2 tsp salt
- 1/2 tsp bhuna jeera (roasted cumin seed powder)
- 1 tsp amchur (mango powder)
- 1/2 tsp kala namak (black salt)
- 1/2 tsp red chilli powder
- 1 tsp pudina (mint powder)
For frying the macaroni:
- Vegetable oil as needed
- Add water to a kadhai, then add in the salt and oil. Keep the heat on high, cover with a lid, and let the water come to a rolling boil.
- Add the macaroni and stir a few times. Cook for 5-6 minutes or until the macaroni is about 80% cooked.
- Take it off the heat and strain out the water. Allow the macaroni to cool under running tap water to stop the carryover cooking.
- Let the macaroni remain in the sieve until all the water has drained out and it just remains a bit wet.
- Transfer the macaroni to a large bowl and add the arrowroot and all-purpose flour. Stir until well coated. In case the macaroni is a bit wet and sticky, spread it out on a tray and dry it under a fan for about 15 minutes. Do not add more of the all-purpose flour or arrowroot to dry it; otherwise, the coating will become too thick.
- While the macaroni is drying, add oil to a wok and turn on the heat. When the oil is hot, turn the heat to medium-high, then add some of the coated macaroni. Fry for about 1 minute undisturbed, then stir it and fry until crisp and golden. Fry the rest of the macaroni similarly.
- To the fried macaroni add the salt, roasted jeera powder, amchur powder, kala namak, red chilli powder, and pudina powder. Stir until the spices coat the macaroni.
- Crispy macaroni kurkure is ready to serve.
Crispy Macaroni Kurkure Recipe
© 2020 Rajan Singh Jolly