Masala Pasta.

Masala Pasta or fhodni cha pasta!

This is a pasta dish made in desi style….rather Maharashtrian style.

In most of the households in India,leftover rice is tempered with spice to make fhodni cha bhat,same way here I have tempered left over boiled pasta to make this amazing dish.Basically this is pasta cooked in upma style with Indian spices,you will love the change in the flavour…


2 cups Pasta.(Cooked in water with salt,drained and refreshed with cold water)

1 Onion thinly sliced.

1 Capsicum thinly sliced.

1 Tomato thinly sliced.

1/2 tsp Ginger garlic paste.

1 tbsp Ghee.

1/2 tsp Mustard seeds.

1/2 tsp Jeera.

1/8 tsp Asafoetida.

6 Curry leaves.

1/4 tsp Turmeric powder.

1 tsp Chilli powder.

1/2 tsp Dhana Jeera powder.

1 tbsp chopped Corriander leaves.

Salt to taste.


In a big vessel boil 8 cups of water,add salt and pasta let it cook for 10 minutes,drain in a colander and pass through running cold water.

Keep aside.

Cut onions,tomatoes and capsicum into thin slices,keep aside.

In another pan heat ghee,make a tempering with mustard seeds,jeera,asafoetida and curry leaves.Add ginger garlic paste,saute.Add sliced onions and capsicum saute for a minute,now add tomatoes,saute for another minute.

Add turmeric,chilli powder and dhana jeera powder,mix well.

Add cooked pasta and salt.Mix well,cover and cook for 3 minutes stirring once in between.

Add chopped corriander leaves and mix well.

Remove in a serving bowl and serve hot.

Tip:Here I have used fusilli, any variant of pasta like penne or even macaroni can be used.

Happy Cooking !!!


2 thoughts on “Masala Pasta.

  1. Hey Sameera, I always tried this version of macaroni and it always turns to be yum. Even better than the bland original pasta recipes šŸ˜‰

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