Macaroni Bhel-Macaroni Chaat Recipe
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 3-4
  • 1 Cup=100 gms Macaroni Pasta
  • ½ Cup=125 gms Peanuts
  • 1 Large=120 gms Onions-finely chopped
  • 1 Large=90 gms Tomatoes- finely chopped
  • ½ Cup sprouted Moong-steamed
  • ¼th Cup fresh Coriander Leaves-chopped
  • Cooking Oil
  • 2 tbsp Schezwan Chutney
  • 1 Green Chilies-finely chopped
  • 2 tbsp Tomato ketchup
  • Salt
  • ½ tsp Sugar
  1. To start with, we will boil the Pasta. Boil 5 Cups water in a large Pan. While boiling Pasta, ratio of 1:5 must be followed. For 1 Cup Pasta, we need 5 Cups Water
  2. When water begins to boil, add 2 tsp Salt. Adding Salt ensures that Pasta does not taste bland. Now, add 1 tbsp Cooking Oil. This ensures that Pasta does not stick to each other. Cover the Pan and let the water boil. When water begins to boil, add Pasta into boiling water. We will cook pasta completely in the boiling water
  3. We have cooked Pasta for about 12 mins on medium-high heat. Remove from water and spread in a plate. Spread in a large plate-so that Pasta does not stick to each other
  4. Meanwhile, in another pan, heat Oil for frying. When Oil becomes hot, put Peanuts and fry on medium heat. Keep stirring to fry Peanuts from all sides. Fry until Peanuts become golden brown in color. We have fried Peanuts for about 3 mins. Remove from Pan
  5. Now, we will fry the boiled pasta in batches. Pasta has a tendency to stick with each other in the Oil. Separate with a spoon. Fry on low-medium heat. Fry Pasta for 4 mins. Remove from Oil
  6. Our fried pasta and fried peanuts are ready. Ensure you do not use it immediately. Allow to cool down for 10 mins. This ensures that Pasta and Peanuts remain crunchy in Bhel. If you use it immediately, it becomes soft and soggy
  7. Take a large bowl. Put Pasta and Peanuts. Add steamed Moong. Add chopped Onions, Tomatoes, chopped Green Chilies, chopped Coriander Leaves and mix well. Now add Schezwan Chutney and Tomato Ketchup. Add Sugar and Salt to taste and mix well.
  8. Now, cover the bowl with a lid and shake well
Recipe by Kali Mirch - by Smita at