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.
Then transfer it to a large bowl and add 1 tablespoon of olive oil.
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.
Using a spatula, mix until everything is well combined.
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.
Cilantro Sour Cream Dip/Chutney
Place all ingredients listed under "cilantro sour cream dip" into a blender and blend until smooth. Serve the masala pasta chips with the dip!
If you pre-heat your air fryer for 3 to 4 minutes, these get done even quickly. I pre-heated my air fryer at 400 for 4 minutes and these got done in 7 to 8 minutes.
These can burn quickly, so keep an eye and shake 2-3 times while the chips are in the air fryer. I did burn a batch while trying these pasta chips.
The cooking time in air fryer will change depending on the shape of pasta you are using. Smaller varieties will cook in less amount of time.
Cook your pasta al-dente. It should be firm, because it will cook some more in the air fryer as well.
The seasonings can be changed to taste and preference. If you don't want Indian spices, replace them with oregano, garlic powder.
Addition of cheese will be great here. Pepper jack n parmesan will go well.