Masala Pasta Chips

4 standard portions

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Ingredients

• 8 oz rigatoni pasta
• 1 tablespoon olive oil (15 ml)
• 1/2 teaspoon coriander powder
• 1/2 teaspoon kashmiri red chili powder (this chili powder isn't hot)
• 1/4 teaspoon garam masala
• 1/4 teaspoon turmeric powder
• 1 teaspoon kasuri methi (crushed, dried fenugreek leaves)
• 1/4 teaspoon salt (or to taste)
• 1/8 teaspoon black pepper powder
• chaat masala (to sprinkle)
• 1/2 cup sour cream
• 1 large bunch cilantro
• 10-12 mint leaves (optional)
• 2 garlic cloves
• 1/2 inch ginger
• 1/2 jalapeño (or add more for spicier chutney)
• 4-5 almonds (optional, for thicker texture)
• 1/4 teaspoon cumin powder
• 1/2 teaspoon salt (or to taste)
• 1/4 teaspoon black pepper

Method

1. Bring a pot of water to boil. Once water starts boiling, add the pasta and boil according to instructions on the package. I boiled 12 to 13 minutes for rigatoni pasta.Once the pasta is cooked al-dente, remove pot from heat and drain the pasta using a strainer.
2. Then transfer it to a large bowl and add 1 tablespoon of olive oil.
3. Then add the spices- 1/2 teaspoon coriander powder, 1/2 teaspoon kashmiri red chili powder, 1/4 teaspoon turmeric, 1/4 teaspoon garam masala and 1 teaspoon crushed kasuri methi. Also add 1/4 teaspoon salt and 1/8 teaspoon black pepper.
4. Using a spatula, mix until everything is well combined.
5. Transfer to an air fryer in a single layer. I had to air fry in 2 batches. Air fry at 400 F degrees for 10 minutes until they are crispy and browned. Remember to shake twice in between so that there's even cooking. Transfer to serving plate.
6. Place all ingredients listed under "cilantro sour cream dip" into a blender and blend until smooth. Serve the masala pasta chips with the dip!