Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        ***FOR CANNELONI***
   2      cups          plain flour
   1 1/2  tablespoons   oil
                        salt to taste
                        ***FOR STUFFING***
  10      large         spinach leaves. -- (10 to 15)
     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      tablespoon    tomato ketchup -- (4 to 5)
   2      tablespoons   oil
                        chilli sauce as per taste
                        salt to taste
     1/4  cup           cheese

Preparation:

Knead dough, divide and roll into thin chappatis, 6" diameter. Put plenty of water to boil, add 1 tablespoon 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