Spaghetti Rolls |

Posted on

18 October 2012


Anjana Chaturvedi

Spaghetti Rolls

Spaghetti Rolls


Boiled potato-1.5 cup
Boiled spaghetti or noodles - 1 1/2 cup
Boiled and crushed green peas - 4 tbsp
Tomato ketchup - 1 tbsp
Thick white sauce - 2 1/2 tbsp
Dried bread crumbs - 2 tbsp
Chopped coriander - 2 tbsp
Chopped green chilies - 1 tsp
Chili flakes - 1 tsp
Oregano - 1/2 tsp
Salt - 1 tsp
<em><strong>To Coat</strong></em>
Bread crumbs - 1/2 cup
Milk - 1/3 cup
Corn flour - 2 1/2tsp


  • Roughly chop the boiled spaghetti (or noodles), and peel and mash the boiled potatoes.
  • Take a bowl and add mashed potatoes, chopped spaghetti, 2 tbsp bread crumbs and mix.
  • Now add tomato ketchup, and all the ingredients and mix well.
  • Take a bowl add milk and corn flour and mix well.
  • Make long rolls from the potato and spaghetti mixture .
  • Dip them in cornflour slury and then roll them into dried bread crumbs.
  • Deep fry in hot oil till crisp and golden.
  • Drain on a tissue paper and serve hot.
  • Best with tomato ketchup or mayo dip.
Cooks Note

Crispy rolls made with spaghetti, potatoes and mild spices. Normal 0 false false false EN-GB X-NONE X-NO

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