Try shilpicorner

  Ingredients To boil the macaroni: 1 cup macaroni 1 litre water 1 tbsp oil 1/2 tsp salt To coat the macaroni: 1 to 1 1/2 tbsp Aararot powder 1 to 1 1/2 tbsp maida For the masala: 1/2 tsp salt 1/2 tsp bhuna jeera (roasted cumin seed powder) 1 tsp amchur  1/2 tsp kala namak  1/2 tsp red chilli powder 1 tsp pudina (mint powder) For frying the macaroni: Vegetable oil as needed Instructions 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 macar...