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 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.

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 all-purpose flour, corn 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.

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.

To the fried macaroni add the salt, roasted jeera powder, amchur powder, kala namak, red chilli powder, and pudina powder, maggi masala magic ½ pouch, Stir until the spices coat the macaroni.

Crispy macaroni kurkure is ready to serve.