Spaghetti Paneer Balls is a perfect fusion of aromatic spices and crispy paneer.

Time: 40 minutes


  • 100 gm wheat spaghetti
  • 1/4 cup grated cheese cubes
  • 2 tablespoon corn flour
  • 4 green chilli
  • 1/2 cup powdered rusk
  • 2 pinches salt
  • 200 gm paneer
  • 2 cup milk
  • 1/2 cup all purpose flour
  • 4 cloves garlic
  • 1 cup Refined oil


  • Cook the spaghetti in 6 cups of water over medium flame. Drain well and rinse under cold water. Keep aside.
  • Grind the garlic and green chillies to a coarse paste.
  • Heat 1 tblsp oil in a pan. Add the green chilli-garlic paste and saute for 30 seconds. Mix corn flour and milk
  • until the flour is fully dissolved.
  • Add to the pan. When it starts to thicken, add salt, spaghetti, paneer, cheese, maida and mix well. Remove from
  • flame. Make small/medium balls of this mixture.
  • Heat oil in a frying pan. Roll the balls in the powdered rusk and gently fry the pieces. Fry until golden brown
  • and remove excess oil.
  • Drain excess oil. Serve as a snack.