Whole wheat spaghetti boiled 1 ½ cups,
Processed cheese grated ½ cup,
Refined flour (maida) 2 tablespoon,
Baking powder 1 teaspoon,
Salt to taste,
Crushed black peppercorns to taste,
Dried mixed herbs 2 tablespoon,
Parsley finely chopped 1 tsp + fo,
Onion finely chopped 2 tablespoon,
Oil 1 tbsp + f,
Onion finely chopped 1 small,
Celery finely chopped 1 teaspoon,
Garlic finely chopped 1 teaspoon,
Tomato puree 2 tablespoon,
Red chilli flakes 1 tablespoon,
Cheese toast for serving
1- Put refined flour, baking powder, salt, crushed peppercorns, 1 tsp dried herbs, parsley and 2 tbsps finely chopped onions in a bowl.
2- Add processed cheese and mix well. Add 2-3 tbsps water and mix well. Knead this into soft dough.
3- Divide into 5 equal portions and shape them into balls. Heat sufficient oil in a kadai.
4- Heat 1 tbsp oil in a non-stick pan, add 1 chopped onion, celery and garlic and sauté for 2-3 minutes.
5- Add tomato puree and 3-4 tbsps water and mix well. Cook for 2-3 minutes.
6- Deep-fry cheese balls in hot oil till golden brown and crisp on all the sides. Drain on absorbent paper.
7- Add remaining dried herbs and red chilli flakes to the tomato puree and mix well.
8- Add spaghetti, ¼ cup water and salt and mix well. Cook for 2-3 minutes.
9- Put the spaghetti into one section of a tiffin box, place cheese balls in another section with cheese toast OR
10- Put the spaghetti on a serving plate, top with the cheese balls.
11- Garnish with parsley and serve immediately.