Ingredients

• For the stuffing -
• 2 cups mixed boiled vegetables, finely chopped (green beans, carrots, cauliflower, peas)
• 50 grams paneer
• 1 medium onion, chopped
• 1 teaspoon chili powder
• 2 teaspoons vegetable oil
• Salt to taste
• For the sauce
• 1 cup tomato gravy
• For the topping -
• 2 tablespoons paneer, grated

Directions

• Directions
• Mix the flour, oil and salt. Add water and prepare a soft dough. Keep the dough aside for 1 hour.
• For the stuffing: Roll out the dough into small thin rounds of 100 to 125 mm. diameter. Boil the water in a vessel and add 1 tablespoon of oil.
• Drop one round of dough at a time into the boiling water, cook for ½ minute and remove. Repeat for the remaining rounds.
• Fill each round with 1 tablespoon of the stuffing and roll up like a pancake. Arrange the cannelloni on a greased baking dish and pour hot tomato gravy on top.
• Sprinkle the paneer on top. Bake in a hot oven at 200 C for 10 minutes.