We all enjoy Italian style food, and pasta is first dish that comes to our mind when we talk about Spaghetti. I am going to give some desi tadka to spaghetti and turn this Italian special to IndoItaly dish, which we will call “Desi Spaghetti Balls”.


Boiled and chopped spaghetti – 1/2 cup
Plain flour (maida) – 3/4 cup
Butter – 2Tbsp
Milk – 1 cup
Green peas  – 1/4 cup (Frozen)
Grated carrot – 1/4 cup
Corn kernels – 1/4 cup (Frozen)
Coriander leaves – 1 Tbsp chopped
Kashmiri Red Chilli Powder – 1 tsp
Salt to taste
Black Pepper to taste
Chat Masala – 1/2 tsp
Bread crumbs for rolling
Oil for deep-frying


Preparation Method:


  1. Heat the butter in a non-stick pan, add ¼ cup of plain flour and cook on a medium flame for 1 minute, while stirring continuously.
  2. Add the milk, mix well. Add salt and pepper to taste and cook on a medium flame for 2 to 3 minutes, or till the mixture leaves the sides of the pan, while stirring continuously using a whisk.
  3. Transfer the mixture into a plate and cool completely.
  4. Once cooled, add the spaghetti, green peas, grated carrot , corn kernels, red chilli powder, chat masala, salt ( Don’t forget we have also added salt in the flour mixture), coriander leaves and mix well.
  5. Divide the mixture into equal portions and shape each portion into a round ball.
  6. Combine ½ cup plain flour and approximately ¾ cup of water in a bowl and mix well. Keep aside.
  7. Dip the balls in the plain flour-water mixture and roll it in bread crumbs till they are evenly coated from all the sides.
  8. Refrigerate them for at least  10-15 minutes.
  9. Heat the oil in a kadhai, and deep-fry, on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
  10. Serve Hot with tomato ketchup.