Spinach Rivoli With Tomato Cream Sauce
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Ingredients
- Wheat flour - 1 cup
- Rava /semolina - 2 tbsp
- Spinach - 250 gms
- Salt
- Oil - 1 tbsp
- For stuffing
- Finely chopped capsicum - 2 tbsp
- Finely chopped cabbage - 2 tbsp
- Finely chopped onion - 2 tbsp
- Grated paneer - 100 gms
- Salt
- Black pepper powder - 1/4 tsp
- Oil - 1 tbsp
- Oregano - 1/4 tsp
- Chilly flax - 1/2 tsp Fo
- For tomato cream sauce
- Tomato - 2 big size
- Garlic cloves - 2 - 3
- Sugar - 1/2 tsp
- Salt
- Red chilly powder - 1/2 tsp
- Fresh cream - 2 tbsp
- Olive oil - 1 tbsp
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Instructions
- Add spinach into hot water with salt for one mins.
- Once cooled,to make a puree.
- Take a large bowl add wheat flour ,rava ,spinach puree salt and one tbsp oil and mix well.
- Take a large bowl add wheat flour ,rava ,spinach puree salt and one tbsp oil and mix well.
- Make a soft dough ,keep aside for 30 mins.
- Heat one tbsp oil in a pan
- Add onion and saute for one mins.
- Now add veggies and cook for two mins till crunchy.
- Add salt,black pepper powder,oregano and chilly flax and turn off the flame.
- Now add grated paneer and mix well.
- Now stuffing is ready.
- Divide the dough into equal parts and roll out thin chapati.
- Cut into round shape with cookie cutter.
- Stuff the filling and cover it with other rivoli sheet.
- Seal the edges with fork.
- Make all rivoli with same method and steam for five mins.
- For tomato cream sauce
- First grind the tomato to make a puree.
- Heat one tbsp olive oil and add crushed garlic and cook for one mins.
- Now add tomato puree,salt,sugar and red chilly powder and cook for two mins.
- Add fresh cream and mix well and turn off the flame.
- Serve with rivoli.
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