Take water in a kadai, drizzle vegetable oil over the water, about 1 tsp, add 1tsp salt, stir it well and let the water come to a boil. Now add 1 ½ cup of macaroni to the boiling water and cover the lid. Let the macaroni cook for 7 to 8 minutes on medium flame. After the due time, remove the lid, carefully pick a macaroni with the help of a fork, see if it has cooked and is not hard to chew. Then turn off the flame. Strain the macaroni from the Kadai and transfer it to a bowl of cold water, to stop further cooking.
Now strain the macaroni out of the cold water and spread it across on a plate, add the cornflour on top, along with a pinch of turmeric powder, a pinch of red chilli powder and a little salt. Use a spoon to mix the ingredients well, giving the macaroni a nice coating, and prepare the frying process.
To Prepare the Masala
Take a separate bowl, add 1tbsp of red chilli powder, 1tbsp black salt and 1tbsp chaat masala. Mix all the spices well and let it rest. We shall use it at the end of the recipe.
Take a wok, add enough vegetable oil to deep fry the macaroni. Once the oil is hot enough to fry, use a spoon to add the macaroni to the oil. Fry them until golden brown, but in batches. Never try to fry all the macaroni together, then it will stick with one another. Always try to fry them in batches of two or three depending on the quantity.
While the macaroni is frying, it will make a crackling sound, it’s when you know you are doing it right.
Once the macaroni turns golden brown, strain them well and put it on a separate bowl. Now sprinkle the chaat masala you had already prepared earlier over the fried macaroni, and mix it well. Your Murmurey Macaroni is ready to be served.
You can store it in an airtight container and enjoy it for over a week or 10 days before you make the next batch.