Spaghetti Balls, Indian Style Spaghetti Balls
by Tarla Dalal

spaghetti balls recipe | Indian style spaghetti balls | cheesy spaghetti balls | with amazing 36 images.

spaghetti balls makes a super starter and it just melts down in the mouth. Eye appealing, perfect sized Indian style spaghetti balls is a cocktail party starter to be served with tomato ketchup.

The Indian style spaghetti balls is super quick and easy to make and the combination of cheese and green peas is supreme. All ingredients for this recipe are easy to get and most are found in the Indian kitchen.

The ingredients used are very basic and Indian style spaghetti balls is super easy to prepare. To make spaghetti balls prepare by boiling and chopping the spaghetti and keeping it aside. Next, also make flour water mixture and keep aside. To proceed making the cheesy spaghetti balls mixture, heat the butter in a broad non-stick pan, add the remaining ¼ cup of plain flour and cook on a medium flame for 1 minute, while stirring continuously. Add the milk, mix well 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. This is a lot like a thick white sauce. Make sure you do not leave it out of your sight as it may tend to burn. Transfer the mixture into a plate and keep aside to cool completely. Once cooled, add the spaghetti, green peas, cheese, chilli flakes and salt and mix well. Divide the mixture into 9 equal portions and shape each portion into a round ball. Dip the balls in the plain flour-water mixture flour and roll it in bread crumbs till they are evenly coated from all the sides. Refrigerate them for at least 15 minutes. Heat the oil in a deep non-stick kadhai, and deep-fry, a few balls at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper. Serve veg spaghetti balls immediately with tomato ketchup.

You are sure to relish the succulent inner and crisp outer of this unique veg spaghetti balls starter. Made of cooked and chopped spaghetti, complemented by green peas, cheese and seasonings, these balls are interestingly held together by white sauce, which mashes well with the other ingredients once it is cooled.

The Spaghetti Balls are rolled in bread crumbs to get a nice crust upon deep-frying. It is essential to serve this snack immediately on preparation because spaghetti, cheese and white sauce tend to get chewy on cooling. If you want your spaghetti balls even crispier use panko bread crumbs. To make them even colourful and add more flavour you an even add chopped vegetables like bell peppers or broccoli to it.

Indian style spaghetti balls have become popular to serve as kitty party snack and a popular finger food. Spaghetti balls has a creamy cheesy texture with a crunch of green peas in it.

Whenever I make Spaghetti balls for party, I prepare it in huge amount make the balls, roll them in bread crumbs and store it in refrigerator. You can fry them whenever you’d want to relish or serve them. Preparing and storing in advance makes it even convenient.

Enjoy spaghetti balls recipe | Indian style spaghetti balls | cheesy spaghetti balls | with detailed step by step photos and video below.

Spaghetti Balls, Indian Style Spaghetti Balls

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Spaghetti Balls, Indian Style Spaghetti Balls recipe - How to make Spaghetti Balls, Indian Style Spaghetti Balls

For Spaghetti Balls
1/2 cup boiled and chopped spaghetti
3/4 cup plain flour (maida)
2 tbsp butter
1 cup milk
1/2 cup boiled and crushed green peas
1/4 cup grated processed cheese
1 tsp dry red chilli flakes (paprika)
salt to taste
bread crumbs for rolling
oil for deep-frying

For Serving With Spaghetti Balls
tomato ketchup

Method
For spaghetti balls

To make spaghetti balls, combine ½ cup plain flour and approx. ¾ cup of water in a bowl and mix well. Keep aside.
Heat the butter in a broad non-stick pan, add the remaining ¼ cup of plain flour and cook on a medium flame for 1 minute, while stirring continuously.
Add the milk, mix well 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.
Transfer the mixture into a plate and keep aside to cool completely.
Once cooled, add the spaghetti, green peas, cheese, chilli flakes and salt and mix well.
Divide the mixture into 9 equal portions and shape each portion into a round ball.
Dip the balls in the plain flour-water mixture flour and roll it in bread crumbs till they are evenly coated from all the sides.
Refrigerate them for at least 15 minutes.
Heat the oil in a deep non-stick kadhai, and deep-fry, a few spaghetti balls at a time on a medium flame till they turn golden brown in colour from all the sides. Drain on an absorbent paper.
Serve the spaghetti balls immediately with tomato ketchup.

Nutrient values per ball

Energy	190 cal
Protein	4 g
Carbohydrates	14.5 g
Fiber	0.9 g
Fat	12.3 g
Cholesterol	0 mg
Vitamin A	209.8 mcg
Vitamin B1	0.1 mg
Vitamin B2	0 mg
Vitamin B3	0.5 mg
Vitamin C	1.2 mg
Folic Acid	2.6 mcg
Calcium	69.5 mg
Iron	0.7 mg
Magnesium	0 mg
Phosphorus	0 mg
Sodium	28.1 mg
Potassium	45 mg
Zinc	0.1 mg

Spaghetti Balls (Kids Recipe) Video by Tarla Dalal

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Preparation for spaghetti ball

To boil the spaghetti perfectly for spaghetti balls, boil enough water in a large pan. If you use a small pan, the spaghetti will clump together on boiling
Cover the pan with a lid to make the water boil faster.
Add 1 tsp of oil. This is added so the spaghetti when cooked doesn’t stick to each other.
Once the water boils vigorously, add salt. The salt will season the spaghetti as they cook, which will give you flavorful pasta. Also, the water when tasted should taste like seawater for them to season perfectly.

Add the spaghetti to the boiling water and stir once.
Cook uncovered, stirring occasionally and gently until the pasta is tender. Cooking times may vary with the size and the thickness of the pasta. They may require 10 to 12 minutes. Refer to the package instructions to understand the exact cooking time.
After 5 to 7 minutes, remove one string out of the water and keep it aside to cool a little. Break it with a fork to check if it's still hard in the centre or if it's cooked as you like.
Cook till al-dente. It took us 8-9 minutes on medium flame to boil spaghetti perfectly.
Immediately drain the cooked spaghetti into a sieve or colander.

Transfer to a bowl of cold water or refresh under running water to prevent overcooking.
Drain again and keep aside to cool.
Once cooled, place the spaghetti on the chopping board and chop them.

For flour-water mixture

To make a coating flour-water mixture, in a bowl take ½ cup of plain flour. Generally, eggs are used for coating but, this being a vegetarian recipe we will use flour.
Add approx. ¾ cup of water.

Mix well and keep aside.

Spaghetti balls mixture

To prepare spaghetti balls mixture, heat the butter in a broad non-stick pan.
Add the remaining ¼ cup of plain flour. Generally, the ratio of butter:flour:milk is 1:1:10 to get a perfect consistency thin white sauce but since we need to make spaghetti balls from these cheese balls, we will add more maida as a thickening agent.
Mix well and cook on a medium flame for 1 minute, while stirring continuously.
Add milk when the flour turns frothy.

Mix well 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.
Transfer the mixture into a plate and keep aside to cool completely.
Once cooled, add the spaghetti.
Add green peas. Other crunchy vegetables like capsicum, corn, broccoli, spring onions, bell pepper can also be used.
Add cheese. You can use a mix of parmesan, mozzarella, ricotta, cheddar to make spaghetti balls more cheesy.

Add chilli flakes. If making for kids, replace chilli flakes with chilli powder or black pepper powder so, they don’t get that spicy bite.
Add salt. Be careful, as our boiled spaghetti and cheese already contains salt.
Mix well and mixture to prepare spaghetti balls is ready.

How to make spaghetti balls

Divide the spaghetti balls mixture into 9 equal portions. Shape each portion into a round balls.
Dip a spaghetti ball in the plain flour-water mixture flour.

Roll it in bread crumbs till it is evenly coated from all the sides. Instead of bread crumbs, you can make use of panko crumbs or crushed cornflakes to coat the noodle balls.
Follow the same procedure to coat the remaining 8 spaghetti balls.
Refrigerate them for at least 15 minutes.
For frying spaghetti balls, heat the oil in a deep non-stick kadhai, and carefully drop a few spaghetti balls at a time in it.
Deep-fry on a medium flame till they turn golden brown in color.

Rotate and cook evenly till golden brown from all the sides. Drain spaghetti balls on an absorbent paper.
Serve spaghetti balls immediately with tomato ketchup.