Baked Potato-Spaghetti Rolls Recipe
Cooked spaghetti combined with potatoes, croutons, and spices gives this drooling recipe.
Any cooking in the oven needs very less oil and less attention in the kitchen and indirectly saves our health and helps in managing time. Baked Potato Spaghetti Rolls is one such recipe which comes under this category. It is enjoyed by all age groups as a perfect tea time snack/ party appetizer. Cooked spaghetti combined with potatoes, croutons, and spices gives this drooling recipe.
If you like this recipe, come take a look at the world of a healthier version of baked appetizer recipes.
- 1 Potato (Aloo)
- 4 Green Chilli , (adjust)
- 50 gram Spaghetti Pasta
- 2 inch Ginger
- Lemon juice , few drops
- 10 sprigs Coriander (Dhania) Leaves
- 3/4 cup Fried Bread Cubes (Croutons) , seasoned with chopped garlic & dried rosemary
- 2 teaspoon Extra Virgin Olive Oil
- Salt and Pepper , to taste
How to make Baked Potato-Spaghetti Rolls Recipe
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.