Paneer loaded bread roll is a wonderful snack food filled with paneer, and flavours that tastes amazing when coupled with a hot steaming cup of tea. You won't be able to resist this delicious and full Paneer dish, which is simple to prepare and makes a great lunchbox food. To give the exterior of these rolls a crisp finish, vermicelli can also be used to cover the bread slices. This simple snack dish can be slightly modified by including additional green chilli if you're a spice junkie who wants it to have a high spice content. When preparing the paneer mixture, you can also add oregano flavour and chilli flakes to give it a bit of exotic twist. Additionally, it is a fantastic dish to use, particularly when unexpected visitors show up and you are totally out of ideas. Try this simple dish instead of cooking a complicated meal to save a lot of time and work. You can include other vegetables of your choosing. If you want it to have even more flavour, serve it with tomato ketchup, coriander chutney, or even schezwan sauce!
Ingredients:
- 8 to 10 slices of whole wheat bread, multi grain bread or white bread
- 250 grams Paneer (cottage cheese)
- 1 Green chilli, chopped
- ½ teaspoon finely chopped Ginger
- 1 tablespoon chopped Coriander leaves
- ¼ teaspoon Red chilli powder
- ¼ teaspoon Coriander Powder
- ¼ teaspoon Garam Masala
- ½ teaspoon Chaat masala powder
- Salt as required
- A bit of Oil or softened Butter for toasting
Paneer bread roll | Instagram - @cookwithankitaa
- The paneer should be thoroughly crumbled and set aside, it's simpler to crumble homemade prepared paneer
- When using paneer that has been refrigerated or frozen, keep it soaked in warm for a few minutes, then drain completely
- Using paper towels or kitchen napkins, pat the paneer to remove any extra moisture, then crumble and set aside
- Add 1 finely chopped green chilli, 1 tbsp finely chopped coriander, and 1/2 tsp minced ginger to the crumbled paneer
- Add salt to taste along with the spice powders: 1/4 tsp red chilli powder, 1/4 tsp coriander powder, 1/4 tsp garam masala powder, and 1/2 tsp chaat masala powder
- You can use 1/2 tsp amchur powder in place of the chaat masala (dry mango powder), Mix thoroughly
- Now trim the edges of a slice of bread
- Bread should be slightly flattened with a rolling pin
- Please keep these edges, to make bread crumbs, pulse them in a mixer or food processor (You can bind or cover patties or cutlets using these breadcrumbs later)
- Put 2 tablespoons of the paneer stuffing on one side of the bread
- Brush the four corners of the slices with water
- You can also moisten the edges by dipping your fingertips in water
- Now cover the bread slice lightly and press the edges together to create a rectangle-shaped roll
- Lightly grease the rolls using a brush
- Avoid using too much oil while brushing the bread because at room temperature, the bread absorbs a lot of oil, just lightly brush
- Heat a skillet or a pan with butter and toast the bread roll
- Additionally, spread extra butter over the paneer bread roll and roast it from both sides
- Continue rotating to cook all of the sides
When finished, take the paneer bread rolls off the pan and serve them warm or hot with some tomato ketchup, coriander chutney, or tamarind chutney.
