Palak Dill Cannelloni
by Palak Rajput
25 Oct 2018
This recipe has been viewed 6404 times
Palak Dill Cannelloni is not a pasta but a paneer snack stuffed and rolled like a cannelloni and deep fried.
This delectable spinach and dill stuffed recipe, can double up as elegant starter or snack and also make a great side dish when served with pasta and pulao.
Palak Dill Cannelloni recipe - How to make Palak Dill Cannelloni
Preparation Time: Cooking Time: Total Time:
Makes 1 to 2 servings
250 gms paneer (cottage cheese)
2 tbsp cornflour
1 tbsp butter
1 tsp finely chopped garlic (lehsun)
1 onion , finely chopped
1 bunch spinach (palak) , blanched and finely chopped
salt to taste
freshly ground black pepper (kalimirch) to taste
2 tbsp dill leaves (shepu / suva bhaji) , finely chopped
2 tbsp semolina (rava / sooji)
oil for deep frying
Method
- Method
- Mash paneer and combine with cornflour and salt. Keep aside.
- Heat butter in a pan, add garlic and onions and saute till onions are translucent.
- Add the spinach, salt and pepper and cook for 2 more minutes.
- Remove from flame and add the dill.
- Take a portion of paneer and flatten it. Spoon spinach mixture over it and roll it to form a cylinder.
- Seal the sides.
- Repeat procedure with remaining paneer and spinach mixture.
- Heat oil in a kadhai.
- Roll cylinders in semolina and deep fry in hot oil till golden brown in colour from all the sides.
- Drain on an absorbent paper. Serve hot.
Outbrain