Crispy Macaroni Namkeen - Spicy & Crunchy Tea-Time Snack

In a small bowl, combine Kashmiri chilli powder, amchur powder, chilli flakes, salt, chat masala powder, black salt, and mint powder. Mix well and set aside.

In a large pot, bring water to a boil. Add salt and the macaroni.

Cook the macaroni until it's 90% done (al dente), about 6–8 minutes. Stir occasionally to prevent sticking.

Drain the macaroni and rinse under cold water to stop further cooking. Let it rest for 5-6 minutes to dry slightly.

Transfer the drained macaroni to a mixing bowl. Add cornflour and rice flour. Toss well until the macaroni is evenly coated.

Heat oil in a deep pan or wok over medium-high heat.

To check if the oil is ready, drop a piece of macaroni into it. If it sizzles and rises immediately, the oil is hot enough.

Fry the macaroni in small batches, stirring occasionally for even cooking.

Fry until golden brown and crispy, about 12–15 minutes per batch.

Remove using a slotted spoon and drain excess oil on paper towels.

While the macaroni is still warm, transfer it to a large bowl.

Sprinkle the prepared spice mix evenly over the macaroni and toss gently to coat every piece.

Allow the seasoned macaroni to cool completely before transferring it to an airtight container.

Enjoy as a crunchy tea-time snack, or serve it at parties for a crowd-pleasing treat!