Spinach Rivoli
Ingredients
- 1 cup whole wheat flour
- 2 tbsp Semolina or rava rava
- 250 gm Spinach
- 1-2 tsp Salt or as per taste
- 1 tbsp Oil
- Stuffing for
- 2 tbsp Capsicum finely chopped
- 2 tbsp Cabbage finely chopped
- 2 tbsp Onion finely chopped
- 100 gm Paneer grated
- 1-2 tsp Salt or as per taste
- 1 tbsp Oil
- 1/4 tsp Black Pepper Powder
- 1/4 tsp Oregano
- 1/2 tsp Chilly Flax - 1/2 Tsp chilly flax
- Tomato Cream Sauce for
- 2 Tomato big size
- 2 cloves Garlic
- 1/2 tsp Sugar
- 1-2 tsp Salt or as per taste
- 1/2 tsp red chili powder
- 2 tbsp Cream fresh
- 1 tbsp Olive Oil
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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.
- 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 rivol
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3 Comments
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Such a flavorful dish! Can’t wait to taste it.
I’m excited to make this at home!
Looks so delectable! Thanks for posting.