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1 packet - small elbow shaped macaroni
1.5 cups - channa dal
1/2 cup - rice flour
2 tbsp - chilli powder
1 tsp - salt
1/2 cup - onion (optional)
Oil for deep frying
How to Make Macaroni Pakoda
First boil the macaroni in a small bowl with a little water.
Allow it to cook in the microwave for 3 to 4 minutes till it is al dente. Drain.
Now add channa dal, rice flour, salt, chilli powder, and onion to it and mix all together till it forms a coarse dough.
Try not to add water; you can wet your hands in the cooked macaroni water, which is a little thick because of the carb content in the macaroni.
Taste test the dough for salt and chilli.
Pour oil in a deep kadai and let it become hot, and when it is very hot, reduce the heat of the stove, and start putting small balls of dough.
You can put 5 to 6 balls and start frying.
When it turns colour and becomes light brown, you can take it out and place it on a paper towel, so that the excess oil is absorbed.
The same way finish the remaining dough and serve it with tomato ketchup or mint or coriander chutney.
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