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Baked Cannelloni

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  • 1 c Whole wheat flour
  • 2 ts Vegetable oil
  • Salt; to taste --stuffing---
  • 2 c Mixed boiled vegetables; finely chopped
  • (green beans; carrots, cauliflower, peas)
  • 50 g Paneer
  • 1 md Onion; chopped
  • 1 ts Chili powder
  • 2 ts Vegetable oil
  • Salt; to taste --sauce---
  • 1 c Tomato gravy --topping---
  • 2 tb 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 200ยก C for 10 minutes.
Recipe by: Ron West
Posted to Bakery-Shoppe Digest V1 #491 by Ron West <> on Jan 7, 1998