Bread Paneer Rolls are probably the easiest and quickest snack you can make with some bread slices and paneer filling. I make this often with different variations of paneer filling recipe to make a nice snack for tea time. The bunch of you who wrote to me asking ‘post recipes that we can cook with kids’ or kid-friendly recipes, etc etc, I am looking right at you. I don’t have kids so I have never really tried this with them but I have a very good feeling about this, trust me you.
Interesting paneer recipes totally float my boat, especially if they are easy to prepare. I saw this recipe in a Nita Mehta book in the library. I didn’t borrow the book and didn’t have anything to quickly note down ingredients and details AND I made this a whole 2 months later. So this is pretty much my own recipe, coming to think of it. What that also means is, you can make it your own by simply adapting, adding, subtracting and testing out your own variations to the paneer mix used in this recipe.
Bread Paneer Rolls Recipe
Recipe type: Snacks
- 1 cup crumbled paneer
- 1 small onion, chopped fine
- ½ tsp red chilli powder
- ¼ tsp powdered cumin / jeera
- ½ tsp garam masala
- ½ tsp ginger garlic paste
- A small bunch of coriander, chopped fine
- 1 tsp tomato sauce / ketchup
- 4 slices of fresh white bread
- Butter to toast
- Salt to taste
- Place the crumbled paneer in a wide bowl.
- Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and cumin to this.
- Mix lightly with your finger tips.
- Then add the tomato sauce or ketchup and the ginger garlic paste.
- Blend again with finger tips and set aside while you prepare the bread.
- Remove the crusts from your bread. Use the regular white supermarket variety.
- Roll out each slice as thin as you can. Regular bread that's fresh and soft should be easy to roll out
- Place about 1 tsp or so of filling on one end of the rolled out bread slice.
- Gently roll in from one end, making sure that the filling stays well within the first turn of the roll.
- Repeat with the remaining bread slices.
- Lightly toast in a skillet or pan until all sides are browned.
- Cut and serve with tomato sauce.
Step by Step Paneer Bread Rolls Recipe:
Place the crumbled paneer in a wide bowl. Mine is from Ikea, thanks for asking.
Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and cumin to this.
Mix lightly with your finger tips.
Then add the tomato sauce or ketchup and the ginger garlic paste.
Blend again with finger tips. Set aside while you prep the bread.
Remove the crusts from your bread. Use the regular white commercial variety.
Roll out each slice as thin as you can. Commercial bread will have tons of leaveners in it so you get to do this quite easily.
Place about 1 tsp or so of filling on one end of the rolled out bread slice.
Gently roll in from one end, making sure that the filling stays well within the first turn of the roll.
Go ahead and roll it all up.
Repeat with the remaining bread slices.
This step is optional but keeps the bread moist and lets the filling marinate for a bit. Wrap the rolled up bread pieces in a moist cheese cloth and set aside for 15 minutes.
I have tried the bread paneer rolls without this step and that didn’t make a huge difference so feel free to omit this step.
Now, butter up the rolls well on all sides.
Lightly roast in a pan until all sides are browned. Cut and serve with tomato sauce. Don’t they look lovely?
If you have store bought paneer in the fridge, then these bread paneer rolls can be made in under 30 minutes. Or you can also make it with homemade paneer
. Imagine a fun evening cooking this with your kids or even better, wow-ing your guests with an appetizer that hardly took more than 20 mins to make. It’s easy to do a bulk batch of this too. You can also cut up the rolls into smaller discs, stick a toothpick in, and serve these bread paneer rolls as a fancy appetizer.
For bread paneer rolls recipe in Hindi, Urdu, Tamil, Telugu, Kannada, Malay, etc please use the Google translate button in the sidebar.
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