Ingredients: Potato (Aloo), Green Chilli - (adjust), gram Spaghetti Pasta, inch Ginger, juice - few drops, sprigs Coriander (Dhania) Leaves, cup Fried Bread Cubes (Croutons) - seasoned with chopped garlic & dried rosemary, teaspoon Extra Virgin Olive Oil, and Pepper - to taste, Vegetarian diet
Instructions: To prepare Baked Potato-Spaghetti Rolls Recipe, cook spaghetti in a pan of water as per the instructions mentioned on the spaghetti packet, drain and cool it when done.Peel and cut potato into small pieces and boil in a pressure cooker for about 3 whistles and mash it.Powder the croutons in a mixer. and keep it aside. Coarsely bend in coriander leaves, ginger, green chili in the mixer and keep it aside.Chop the cooled spaghetti into small pieces and keep it aside. Add potato, spaghetti, croutons, coriander leaves mix, salt into a single pot.Add few drops of lemon.Mix and mash everything together. Take a small portion and make them into oval shaped balls.Do the same for the rest of the mixture. Place them on a tray, covered with a cling film. Keep them in a refrigerator for a minimum of 20 minutes.Preheat Oven for 5 minutes at 180 degrees Celsius.Take an Oven tray and brush oil. Covering with aluminum foil is optional.Take the potato-spaghetti rolls and place them in the tray. Brush oil. One side is enough.Place the tray inside the oven and bake for 30, and keep checking at every 15 minutes.Brush oil if necessary but this is optional.Flip the pieces once the bottom side is cooked. Generally, the bottom side gets cooked faster and it again depends on your oven.Potato Spaghetti Rolls Recipe is ready to be served hot with Dhaniya Pudina chutney recipe or Roasted Tomato Sauce Recipe.