Paneer Bread Rolls (Print Version)
# Ingredients:
→ Main
01 -
12 slices white bread
02 -
1.5 cups paneer, grated
03 -
0.5 cup boiled potato, grated
04 -
2 tablespoons fresh coriander, chopped
05 -
1 teaspoon green chili, finely chopped
06 -
1 teaspoon fennel powder
07 -
Salt, to taste
08 -
0.5 teaspoon garam masala powder
→ Binding and Topping
09 -
2 tablespoons all purpose flour
10 -
4 tablespoons water
11 -
Olive oil, for brushing
12 -
2 tablespoons sesame seeds
# Instructions:
01 -
Preheat oven to 150°C.
02 -
Combine all purpose flour and water in a bowl to form a thick slurry.
03 -
Cut the crusts from each bread slice and flatten using a rolling pin until slightly compressed.
04 -
In a large bowl, mix grated paneer, grated boiled potato, fresh coriander, green chili, fennel powder, salt, and garam masala powder thoroughly.
05 -
Place a small amount of filling in the center of each bread slice. Brush flour slurry along the edges.
06 -
Fold over and gently seal the sides, forming a compact roll. Place each roll on a plate covered with a damp cloth to prevent drying.
07 -
Continue assembling and sealing until all bread slices and filling are used.
08 -
Arrange the rolls on a baking tray. Brush surfaces lightly with olive oil and sprinkle with sesame seeds.
09 -
Bake in the preheated oven for 10–15 minutes or until golden brown and crisp.
10 -
Remove from oven and serve hot, ideally with ketchup and coriander chutney.
# Notes:
01 -
Keep the bread rolls covered with a moist cloth before baking to prevent them from drying out.