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