| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Bawarch1 |
1 |
servings |
INGREDIENTS
| 2 |
c |
Plain flour |
| 1 1/2 |
tb |
Oil |
|
|
Salt to taste |
| 10 |
lg |
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 |
tb |
Tomato ketchup; (4 to 5) |
| 2 |
tb |
Oil |
|
|
Chilli sauce as per taste |
|
|
Salt to taste |
| 1/4 |
c |
Cheese |
INSTRUCTIONS
FOR CANNELONI
FOR STUFFING
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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