Spaghetti With Chapli Meat Balls

SKU: ecedb8713fce
Short Description

A twist over a twist. The Chapli Kabab is a famous Peshawari specialty that has now gained nationwide acceptance. Here we remix it in a modern way by blending it with National Chapli Kabab Mix.

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Ready 15 min

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Serving 2-4 People

Total Price From $0.00

Ginger & Garlic Paste 300g


18 in stock

Chapli Kabab 72g


90 in stock

Corn Flour 300g


Out of stock

Red Chilli Sauce 300g


19 in stock

Black Pepper Powder 100g


143 in stock

Himalayan Pink Salt Fine 800g


Out of stock


  • Beef Mince ½ kg
  • National Chapli Kabab Masala ½ packet
  • Bread Slices 2-3
  • Green Chilies (finely chopped) 3-4
  • National Ginger Garlic Paste 2 tbsp
  • Carrots (peeled and finely sliced) 2 medium sized
  • National Soya Sauce 2 tbsp
  • National Corn flour 1 tbsp
  • Chicken Powder 1 tbsp
  • Kashmiri Red Chilies (finely sliced) 5-6
  • Chicken Stock 1 cup
  • Brown Sugar 1 tbsp
  • Crushed Red Chilies 1 tbsp
  • National Chili Sauce 2 tbsp
  • Chili Oil 2 tbsp
  • Spaghetti 500 grams
  • National Salt to taste
  • National Black pepper (crushed) to taste
  • Cooking Oil ½ cup
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Method to prepare meat balls:

  1. In a food processer combine beef mince, ½ pack National Chapli Kabab Mix, 2 bread slices, and 1-2 chopped chilies. Blend all the ingredients to your desired consistency.
  2. Grease your hands with Cooking Oil and roll level 1 tbsp of mixture into round shaped small or medium sized balls. Put them on a plate.
  3. In a frying pan add 2-3 tbsp of Cooking Oil. On medium flame, lightly stir fry meat balls, once meat balls turn light golden, remove them from the pan and set aside.

Method to boil noodles:

  1. Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 8 minutes; drain and return spaghettis to pot.
  2. Heat Cooking Oil in deep pan over a high heat. Add 2 tbsp National Ginger Garlic Paste and stir fry until lightly browned, stir in Kashmiri red chilies and stir fry for another minute or so.
  3. Add in 2 tbsp National Soy Sauce, 1 tbsp Hoisin sauce, 1 tbsp chicken powder, 1 tbsp National Chili Sauce, 1 tbsp crushed red chilies, 1 cup National Corn Flour dissolved in stock and 1 tbsp brown sugar. Let it simmer on slow flame. Keep stirring during the process.
  4. Stir in boiled spaghetti and mix well. Keep stirring, add in fried meat balls and carrots and stir well for 1-2 minutes on medium flame.
  5. Top it up with chili oil, soy sauce and serve.