Ingredients:

• For cannelloni:
• 2 cups plain flour
• 1.5 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:

1. Knead dough, divide and roll into thin chapattis of 6 inch diameter.
2. Put plenty of water to boil and add 1 tbsp oil.
3. Put the chapattis a few at a time and boil for 1-1.5 minutes.
4. Remove, drain and keep aside.
5. Blanch the whole spinach in the same water.
6. Drain and spread on clean kitchen napkin. Keep aside.
7. Heat oil, add all the vegetables and stir fry for 2 minutes.
8. Add ketchup, salt and chilli sauce.
9. Place one chapatti on a work surface.
10. Place one spinach leaf on it and spread some stuffing.
11. Fold in opposite ends and roll lightly like a spring roll.
12. Grease hands if required.
13. Place all the cannelloni in a greased baking tray.
14. Pour white sauce over it and sprinkle cheese.
15. Bake in a hot oven till cheese melts.

Recipe courtesy of Saroj Kering