Heat oil in a pan and add cumin seeds and cook for a minute. Add garlic and sauté for few seconds. Add onions and cook until translucent.

Add bell pepper and tomatoes; cook further for two minutes.

Add tomato puree, tomato paste, ketchup and sugar. Cook for 2-3 minutes.

Add red chilli flakes, salt, red chilli powder, whole spice mix, cumin powder, chaat masala and stir well.

Add water along with K&N’s Stok and cook until it dissolves.

Add cream and cook a minute. Add boiled pasta giving it a good stir.

Fry K&N’s Fiery Fingers as per instructions on pack and cut each into half.

Add K&N’s Fiery Fingers into the pasta and give a good mix.

Dish out Masala Pasta with Fiery Fingers, in a baking dish. Add mozzarella cheese on top and bake for 2-3 minutes in a preheated oven at 160°C.

When baked, top with chopped coriander leaves and serve.