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Potato and Corn Rolls
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1 cup - Large Elbow Macaroni (uncooked)
1 tbsp - Tomato Sauce
1 tsp - Jeera (Cumin) Powder
1 tsp - Garam Masala
1 tsp - Dhaniya (Coriander) Powder
1/2 tsp - Salt (as per taste)
2 tsp - Vegetable Oil
How to Make Macaroni Chaat
Boil the macaroni in 2 cups of water on high flame for about 10 minutes.
Keep stirring from time to time to prevent it from sticking to the bottom of the pan.
Add more water if needed.
Macaroni would expand a little and would be very soft.
Drain it properly.
Take a pan and pour two tsp of oil and heat it a little.
Add drained macaroni to it.
Use a spoon to evenly spread the oil to the macaroni.
After a minute, add tomato sauce. Stir well.
Add jeera powder, garam masala, dhaniya powder and salt.
Stir well for a couple of more minutes.
The oil would have dried up by now.
If not, you can use kitchen towel to dry up excess oil.
The Macaroni Chaat is ready now.
It is best served hot.
You can also squeeze in a lime for taste.
You can try using macaroni of your choice.
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