Peshawari Spaghetti
The popularity of spaghetti spread throughout Italy after the establishment of spaghetti factories in the 19th century, enabling the mass production of spaghetti for the Italian market. Making it in a Peshawari style is very creative and unique culinary art. This fusion of peshawari spaghetti is loved by children because it has spaghetti and meatballs. It has a unique flavor and taste.
The tomato paste gives it a nice curry texture which is the basic of Peshawari cuisine. Peshawari Spaghetti tastes even better when served with meatballs.
Peshawari spaghetti nutrition value is higher because it has a large quantity of carbohydrates and fibers. It is a source of protein because of the meat it contains. It is a very nice recipe for lighter events. Can be served at the time of hi-tea. It will taste even good with ketchup. The best time to have it is winter. Peshawari cuisine tastes and feels so good in winters.
This Peshawari spaghetti can be made with fish and prawns also. It will enhance its taste and increase its nutritional value too. This recipe is a must try. Hope you find it good.
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For meat balls
Chicken Minced: 250 gm
Green Chili: 2-3 each
Spring onion (chopped) : 3 tablespoons
Bread slices: 2
Chapli Kabab Masala : 3 tablespoons
For Pasta
Spaghetti : 1 pack
Oil: 1/2 cup
Garlic chopped: 1 tablespoon
Tomato chopped: 5-6 medium
Karahi Masala: 2 tablespoons
Chili Garlic Sauce: 2-3 tablespoons
Green Chili chopped: 2-3
Fresh Coriander: for garnish
How to make Peshawari Spaghetti
METHOD:
For Chicken Meat Balls:
In an electric mixer add green chili and spring onion first and run it for few seconds
Soak bread in water and squeezed out all the moisture and add to the chopper and make a fine paste.
To this add chicken mince and Karahi Masala and make a fine paste.
To avoid meat from sticking use little oil in between your palm and make small balls. Keep aside
Assembly
Cook spaghetti as per packaged instruction, rinse with cold water and toss in 1 tablespoon oil to prevent from sticking and keep aside.
In a big pan heat up oil and cook chicken meatballs well.
Strain and keep aside.
In the same pan add garlic and saute a little.
To this add tomatoes, Karahi Mix and 1/2 cup water.
Let it cook for about 10-15 minutes till the tomatoes get soften.
Now add back the chicken meatballs, add Chili Garlic Sauce and green chili.
Cook for 5 minutes (add little water if sauce gets too dry)
You can serve this over boiled spaghetti or toss the spaghetti in the sauce and serve.
Posted By:
Bisma Kalhoro, Nawabshah