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 macaroni is a bit wet and sticky, spread it out on a tray and dry it under a fan for about 15 minutes. Do not add more of the all-purpose flour or arrowroot to dry it; otherwise, the coating will become too thick

While the macaroni is drying, add oil to a wok and turn on the heat. When the oil is hot, turn the heat to medium-high, then add some of the coated macaroni. Fry for about 1 minute undisturbed, then stir it and fry until crisp and golden. Fry the rest of the macaroni similarly.

To the fried macaroni add the salt, roasted jeera powder, amchur powder, kala namak, red chilli powder, and pudina powder. Stir until the spices coat the macaroni.

Crispy macaroni kurkure is ready to serve.