Paneer bread rolls recipe

Ingredients- paneer bread rolls recipe (measuring cup used, 1 cup = 250 ml)

• 250 grams paneer/cottage cheese
• 8 to 10 slices of whole wheat bread, can also use brown bread, multi grain bread or white bread
• ¼ tsp red chili powder/lal mirch powder
• ½ tsp chaat masala powder or ½ tsp amchur powder/amchur
• 1 tbsp chopped coriander leaves or parsley leaves
• ½ tsp finely chopped or minced ginger
• ¼ tsp coriander powder/dhania powder
• ¼ tsp garam masala powder
• 1 green chili, chopped
• salt as required
• a bit of oil or softened butter for brushing

Procedure to make the Paneer roll recipe:

preparing the  indian paneer roll stuffing:

1. now add the spice powders - ¼ tsp red chili powder, ¼ tsp coriander powder, ¼ tsp garam masala powder, ½ tsp chaat masala powder and salt as per taste. instead of chaat masala you can add ½ tsp amchur powder (dry mango powder).
2. to the crumbled paneer, add ½ tsp finely chopped or minced ginger, 1 green chili (finely chopped) and 1 tbsp chopped coriander or parsley leaves.
3. crumble the paneer very well and keep aside. freshly homemade paneer is easier to crumble. if using chilled or frozen paneer, then keep it soaking in warm water for some minutes. drain very well. remove the excess moisture from the paneer, by patting with paper towels or kitchen napkins. crumble and keep aside.
4. mix very well.

preparing the indian Paneer bread rolls:

1. take 2 tbsp of the paneer stuffing and place it on one side of the bread.
2. brush some water over the four edges of the slices. you can also dip your fingertips in water and moisten the edges.
3. now take a bread slice and slice off the edges. with a rolling pin slightly flatten the bread. don't throw away these edges. pulse them in a mixer or grinder to make bread crumbs. store in a jar and keep in the fridge. use these breadcrumbs for binding or coating patties or cutlets.
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 then press.
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 i used was crumbly and a three to four days old bread, so these were not easy to roll. if the rolls tears or breaks at some places, then no issues.

baking Panner Rolls:

1. once done remove from the oven and serve these paneer bread rolls hot or warm with some tomato ketchup or coriander chutney or tamarind chutney.
2. bake the bread rolls in a preheated oven at 200 degrees celsius/390 degrees fahrenheit for 10 to 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.

pan toasting:

1. when both the sides are toasted well, then remove the rolls and serve hot.if not baking, then spread 1 to 2 tbsp 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. 

notes

-softened butter can be used instead of oil. 
- tofu can be used instead of paneer.
- 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 tsp of dried herbs.
- recipe can be doubled or tripled.