Cook spaghetti according to package instructions, then drain and cool.

Peel and boil potato until soft, then mash.

Powder croutons in a mixer and set aside.

Coarsely blend coriander leaves, ginger, and green chili in a mixer and set aside.

Chop cooled spaghetti into small pieces.

Combine mashed potato, chopped spaghetti, powdered croutons, coriander mix, and salt in a bowl.

Add lemon juice and mix well.

Take a small portion of the mixture and shape into oval-shaped balls.

Repeat for the remaining mixture.

Place the rolls on a tray covered with cling film.

Refrigerate for at least 20 minutes.

Preheat oven to 180 degrees Celsius for 5 minutes.

Grease an oven tray with oil.

Place the potato-spaghetti rolls on the tray and brush with oil.

Bake for 30 minutes, checking every 15 minutes.

Flip the rolls once the bottom side is cooked.

Bake until golden brown and cooked through.

Serve hot with chutney or tomato sauce.