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Category: Pasta
Baked Cannelloni

1 cup Whole wheat flour

2 tsp Vegetable oil

Salt, to taste --stuffing---

2 cup Mixed boiled vegetables, finely chopped

(green beans, carrots, cauliflower, peas)

50 g Paneer

1 medium Onion, chopped

1 tsp Chili powder

2 tsp Vegetable oil

Salt, to taste --sauce---

1 cup Tomato gravy --topping---

2 tbsp Paneer, grated

For the dough:

1. Mix the flour, oil and Salt. Add water and prepare a soft dough.

2. Keep the dough aside for 1 hour.

For the stuffing:

1. Heat the oil and fry the onion for l/2 minute.

2. Add the remaining ingredients and cook for 1 minute.

How to proceed:

1. Roll out the dough into small thin rounds of 100 to 125 mm. diameter.

2. Boil the water in a vessel and add 1 tablespoon of oil.

3. Drop one round of dough at a time into the boiling water, cook for l/2 minute and remove.

4. Repeat for the remaining rounds.

5. Fill each round with 1 tablespoon of the stuffing and roll up like a pancake.

6. Arrange the cannelloni on a greased baking dish and pour hot tomato gravy on top.

7. Sprinkle the paneer on top.

8. Bake in a hot oven at 200¡ C for 10 minutes.

Recipe by: Ron West

Posted to Bakery-Shoppe Digest V1 #491 by Ron West <> on Jan 7, 1998

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