For the stuffing

30 to 40 spinach leaves

100 grams crumbled paneer

1/2 teaspoon green chillies

salt to taste

For the dough

1 teacup plain flour (maida)

2 teaspoons butter

1 /2 teaspoon salt

For the creamy sauce

1 teacup milk

1 tablespoon plain flour (maida)

100 grams fresh cream

2 tablespoons grated cheese

2 tablespoons butter

salt and pepper to taste

For the tomato gravy (optional)

1/2 kg. red, ripe tomatoes, cut into big pieces

2 tablespoons fresh cream

2 to 3 teaspoons sugar

1/2 teaspoons oregano or

1 teaspoon fresh chopped

tulsi leaves

1 pinch aiwain

1/4 teaspoon chilli powder

salt to taste

For the baking

2 tablespoons grated cheese

A superb Italian dish with 2 rich sauces.

Preparation time : 30 minutes.

Cooking time: 30 minutes.

Serves 6 to 8.

For the stuffing

Steam the spinach leaves. Squeeze out the water.

Chop the spinach leaves finely and mix with the paneer, green chillies and salt.

For the dough

Mix the flour, butter and salt. Add water and make a semi-stiff dough.

For the creamy sauce

Heat the butter, add the flour and fry for 1/2 minute.

Add the milk and 1/2 teacup of water and cook until the sauce becomes thick.

Add the cheese, cream, salt and pepper.

For the tomato gravy

Boil the tomatoes without any water. Blend in a liquidiser and strain.

Add the sugar, oregano, ajwain, chilli powder and salt and boil for 10 minutes on a slow flame.

Add the cream.

How to proceed

Divide the dough into 15 balls and roll out. into thin puris, Spread some spinach filling in each puri and close.

Put plenty of water to boil and add 1 tablespoon of oil. Boil batches of the puris (tartillini) for 1/2 minute. Drain and keep aside in a little water.


In a greased baking dish, spread a little creamy sauce and some tartillini. If you like, sprinkle a little tomato gravy. Make more layers in this manner. Sprinkle the balance cheese and bake in a hot oven at 230 degree C (450 of) for 10 minutes. 

Do you have any questions?

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