Spaghetti Noodles Cutlets


Cooked Spaghetti Noodles – 2 cups

Carrots, finely chopped & boiled  – 1 small

Green peas, boiled – 1/2 cup

Sweet corn, boiled – 1/4 cup

Ginger-garlic paste – 1 tsp

Besan powder/gram flour – 2 tsbp

Roasted cumin powder – 1 tsp

Red chilli flakes – 1 tsp

Garam masala – 1 tsp

Turmeric powder – 1/4 tsp

Milk – 2 tbsp

Mozzarella/cheddar cheese, grated – 1/2 cup

Breadcrumbs – for coating

Oil – to shallow fry

Salt – to taste



Method: Cook the Spaghetti according to the package instructions. Drain water and place it under running cold water to remove the starch. Add a tbsp of oil to the noodles to prevent it sticking from each other. In a bowl add boiled corns, carrots, and green peas and mash it well. Add noodles to the mixture and mash it well again. Add grated cheese, gram flour, roasted cumin powder, salt, chili flakes, ginger-garlic paste, garam masala, 2 tbsp milk, salt, & turmeric powder to the noodles mixture and mix it well. Do a taste check. Take breadcrumbs in a plate. Divide the mixture into equal portions and shape into balls and press lightly using the palm of your hand to make cutlets. Coat each cutlet evenly with breadcrumbs. Heat 3 tbsp oil in pan and shallow fry the cutlets making sure they do not break. Cooking them turning sides, till they turn golden brown on both sides. Drain on paper towels. Serve hot with ketchup.


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