| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Bawarch1 | 1 | Servings | |
INGREDIENTS
| 2 | c | Plain flour |
| 1 1/2 | T | Oil |
| Salt to taste | ||
| 10 | Spinach leaves., 10 to 15 | |
| 1/2 | c | Carrot grated |
| 1/2 | c | Spring onion finely chopped |
| 1/2 | c | Potato grated |
| 1/2 | c | Cabbage finely shredded |
| 1/2 | c | Capsicum finely chopped |
| 1 | c | White sauce |
| 4 | T | Tomato ketchup, 4 to 5 |
| 2 | T | Oil |
| Chilli sauce as per taste | ||
| Salt to taste | ||
| 1/4 | c | Cheese |
INSTRUCTIONS
Knead dough, divide and roll into thin chappatis, 6" diameter. Put plenty of water to boil, add 1 tablespoon oil. Put some of the chappaties at a time boil for 1-1 1/2 minute. Remove, drain. Keep aside. Blanch the whole spinach in the same water. Drain, spread on clean kitchen napkin. Keep aside. Heat oil, add all the vegetables, stirfry for 2 minutes. Add ketchup, salt, chilli sauce. Place one chappati on a work surface. Place one spinach leaf on it. Spread some stuffing on it. Fold in opposite ends and roll lightly like a spring roll. Grease hands if required. Place all the canneloni in a greased baking tray. Pour white sauce over it, sprinkle cheese. Bake in a hot oven till cheese melts. Making time: 45 minutes Makes: 8 servings Converted by MC_Buster. Converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 2406
Calories From Fat: 637
Total Fat: 72.4g
Cholesterol: 22mg
Sodium: 8803.6mg
Potassium: 1560.7mg
Carbohydrates: 391.6g
Fiber: 19.1g
Sugar: 6.3g
Protein: 55.2g