This recipe is my Indian , vegetarian version of spaghetti with meat balls and although it is a bit time consuming, it turned out to be super delicious. I made a stuffed chilli , on the side , but it is totally optional. The chillies used are the non pungent ones and this can also be made as a snack . For the balls all vegetables can be used and it’s a great way to feed your family some healthy stuff.



2 cups of grated veggies ( carrots , cabbage, bell peppers , cauliflower , beans , and potato)

2 tbsp cornflour

1 tsp cumin seeds

Salt to taste

1 tsp oil and oil for frying.


In a pan , heat the oil and cumin seeds. Once the cumin starts to crackle , add the grated veggies and the salt. Sauté and cover the pan.

Allow it to cook and all the moisture to dry. Once the vegetables have cooled down add the corn flour and mix well. Make medium size balls and deep fry them in hot oil to a golden colour. Do not allow them to darken as the colour continues to darken even after taking out of the oil.



5 large tomatoes, blanched and puréed

2 tbsp oil

2 tsp of ginger – garlic paste

1 tbsp of ginger garlic paste

1 tbsp of masoori methi or dried fenugreek leaves

1/2 tsp cumin seeds

2 tsp coriander powder

1/2 tsp garam masala

Salt to taste

1/2 red chilli powder

About 1 cup cold milk

3 tbsp cashews


Soak the cashews in a little warm water for 10-15 mins and then grind them to make a smooth paste with about 2 tbsps of water. Heat oil in a deep pan and add the cumin seeds. When they start to crackle , add the ginger garlic paste. When the paste starts to change colour, add the tomato purée and cook till dry. Add the kasoori methi and the dry powders like salt, coriander powder, chilli powder and garam masala . Cook till the oil separates. Add cashew paste and stir for about 2 mins . Add water and boil on low heat for 4-5 mins and add the cold milk. If the milk is hot it is likely to curdle. Heat on low heat to bring it to one boil.



4-5 mild green chillies

4 tbsp of gram flour powder

1/4 tsp of hing or asafoetida

1/2 tsp red chilli powder

1/2 tsp salt

1/2 tsp ajwain or carrom seeds

Oil for pan frying.


Deseed the green chillies and keep aside. Mix the rest of the ingredients except the oil and add water to form a soft dough. Stuff each of the chillies with a bit of the dough and pan fry them on slow heat till the stuffing looks crisp on the outside and the chilli is soft and cooked.

Serve the veggie balls and gravy on a bed of freshly boiled spaghetti and garnish with carrots and the stuffed chillies.