Ingredients
For canneloni:
2 cups plain flour
1 1/2 tbsp. oil
salt to taste
For stuffing:
10-15 large spinach leaves.
1/2 cup carrot grated
1/2 cup spring onion finely chopped
1/2 cup potato grated
1/2 cup cabbage finely shredded
1/2 cup capsicum finely chopped
1 cup white sauce
4-5 tbsp. tomato ketchup
2 tbsp. oil
chilli sauce as per taste
salt to taste
1/4 cup cheese
Method
Knead dough, divide and roll into thin chappatis, 6" diameter.
Put plenty of water to boil, add 1 tbsp. 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
Italian Dishes Index
