PANEER-BREAD ROLLS

   Spicy bread- paneer rolls are great as an appetizer and a tasty compliment for afternoon tea. Paneer -Bread rolls is the quick and easy snack recipe of spiced crumbled paneer stuffed in bread slices and then baked. Paneer is an Indian cheese also known as chena that is liked by all and used in many dishes. You can make this when there is leftover bread in the fridge. Here I am sharing recipe of baked bread- paneer rolls bit in case you are interested in the fried version, then you can fry them on the pan with oil. I missed the pictures but I have shared the procedure. These bread –paneer rolls are quick enough to be made. The recipe is a no onion no garlic recipe.  If you are looking for a quick to prepare, delicious and tasty snack for kids snack box or evening tea?? Spicy paneer-bread rolls are exactly what you need. It can be prepared for any special get-together or during supper. It makes a great kids friendly snack which will please any hungry tummy. This spicy bread –paneer rolls tastes scrumptiously tasty and goes along with any of your favourite sauce…..enjoy!!!!

INGREDIENTS:

8 to 10 slices of Whole Wheat Bread, Multi grain Bread or White Bread

250gms. Paneer/ Cottage Cheese

1 Green Chili, chopped

½ teaspoon finely chopped or minced Ginger

1 tablespoon chopped Coriander leaves or Parsley leaves

¼ teaspoon Red Chili powder/ Lal Mirch powder

¼ teaspoon Coriander powder/ Dhania powder

¼ teaspoon Garam Masala powder

½ teaspoon Chaat Masala powder or ½ teaspoon Amchur

Salt to taste

A bit of oil or softened butter for brushing

METHOD:

Preparing the Paneer Stuffing:

  STEP 1 – Crumble the paneer. Freshly homemade paneer is easier to crumble. If using chilled or frozen paneer, then keep soak it in warm water for some minutes. Drain very well. Remove the excess moisture from paneer, by patting with paper towels or kitchen napkins.

  STEP 2 – Add ½ teaspoon finely chopped or minced ginger, 1 green chili, and 1 tablespoon chopped coriander or parsley leaves in the paneer.

  STEP 3 – Now add the spices- ¼ teaspoon chili powder, ¼ teaspoon coriander powder, ¼ teaspoon garam masala powder, ½ teaspoon chaat masala powder and salt as per taste. Instead of chaat masala you can add ½ teaspoon amchur powder (dry mango powder).

  STEP 4 – Mix very well and keep aside.

Preparing the Bread Rolls:

  STEP 1 – Now take a bread slice and slice off the edges. With a rolling pin slightly flatten the bread. . [see notes]

  STEP 2 – Take 2 tablespoon of paneer stuffing and place it on one side of the bread.

  STEP 3 – Brush some water over the four edges of the slices. You can also dip your fingertips in water and moisten the edges.

  STEP 4 – Now gently cover the bread slice and press the edges to form a rectangular roll. You can also moisten your fingers with some water and the press.

  STEP 5 – Prepare rolls this way and place on a baking tray.

No need to grease the tray. Lightly brush some oil on the rolls. Don’t brush too much oil as the bread absorbs a lot of oil at room temperature. Just brush lightly. The bread 1 used was crumbly and a three to four day old bread, so these were not easy to roll. If the rolls tears or break at some places, then no issues. 

  

Baking:

  STEP 1 – Bake the bread rolls in a preheated oven at 200 degrees Celsius/ 390 degree Fahrenheit for 10-12 minutes or till the bread rolls become golden and crisp. As oven temperatures vary, do keep a check while baking. Depending on the size, make, model of the oven it can take less or more time- from 12 minutes to 30 minutes. [mine finished in 12 minutes]

  STEP 2 – Once done remove from the oven and serve these paneer bread rolls hot or warm with some tomato ketchup, coriander or tamarind chutney.

 Serve the hot paneer- bread rolls with tomato ketchup and enjoy.

 Pan Toasting:

  STEP 1 – If not baking, then spread 1 to 2 tablespoon oil on a tawa or griddle. Place the rolls and toast on a low to medium flame. Flip carefully when one side is toasted and toast the second side. When both the sides are toasted well, remove the rolls and serve hot.

NOTES: *Recipe can be doubled or tripled.

               *Don’t throw away the edges. Mix edges of the bread into crumbs Store in a jar and keep in the fridge. Use these breadcrumbs for binding or coating patties or cutlets.

              *Instead of coriander leaves or parsley, any fresh herbs of your choice can be added. Even fresh mixed herbs can be added. If using dried herbs, then add 1 teaspoon of dried herbs.

              *Tofu can be used instead of paneer.

              *Softened butter can be used instead of oil.