Cook spaghetti in a pan of water as per the instructions given in the packet and cool it.
Boil Potato and mash it.
Powder the croutons in a mixie.
Blend coriander leaves, ginger,green chili
The spaghetti would have cool down by this time. Now chop the spaghetti.
Now all the main ingredients are ready individually.
Take a bowl, Add potato, spaghetti, croutons, coriander leaves mix and add salt.
Add few drops of lemon.
Mix and mash all of them.
Take small portions and make them into oval shaped balls.
Keep them in refrigerator for a min of 20 mins.
Take an oven tray and brush oil. You may cover the tray with aluminum foil ,so it is easier to maintain.
Take the potato-spaghetti rolls and place them in the tray. Brush oil. One side is enough.
Pre heat oven for 5 mins at 180 deg.
Place the tray and keep checking in between 15 mins.
While checking you may brush oil if necessary but this is optional.
Flip the pieces once the bottom side is cooked. Generally the bottom side gets cooked first and it again depends on how you set the oven.
Take it out when all the sides are cooked.
Potato Spaghetti Rolls is ready to be served hot with mint-coriander chutney or tomato ketchup.