Paneer Bread Roll

Paneer bread roll, pan-fried and served with red chili sauce. While mom made these, I did nothing this morning except click pictures and eat :-)

Bread rolls are generally deep-fried; this shallow-fried version is lighter and saves on the oil.

You Need:

• Fresh paneer – 200 grams
• Onion – 1/2
• Green chili – 1
• Coriander leaves – a small bunch
• Bread slices – 6
• Salt and pepper – to taste
• Water – 1 cup
• Oil – for frying

How To Make Paneer Bread Roll:

1. Prepare the ingredients

Chop onion, green chili and coriander leaves finely.

Crumble the paneer, and combine it with chopped onion, green chili and coriander leaves. Add salt and pepper to taste. Mix well. Divide the paneer filling into six equal portions.

Pour a cup of water in a wide, shallow dish and keep it handy. Dip a slice of bread into the water and take it out in a swift motion. Press to release extra water. The bread should get moistened, not soaked: the water should be just enough to help the slice be shaped easily, not so much that the slice mushes to touch.

2. Fill and fold

Place the moistened bread slice in your palm, top it with a dollop of paneer filling.

Press the bread slice all around the paneer filling, shaping it into a cylinder. The bread slice should cover all the paneer filling, leaving no cracks. You’ll get a bread roll that is roughly an inch thick, and 2.5 inches long.

Tip: If you don’t want to discard the sides of the bread slice, tear and place the sides inside the roll.

Doing this will give you an evenly cooked bread roll crust.

Repeat with 6 slices of bread till the paneer filling is used up.

We are now ready to fry.

3. Fry the bread rolls

In a wide, shallow non-stick pan, heat a tablespoon of oil. When hot, place the bread rolls in the pan, leaving a bit of space between each roll. Do it in batches if all six do not fit into the pan in one go.

Allow the rolls to sizzle and brown for a couple of minutes on the side facing down.

Turn the rolls around when the side facing down has taken on a golden brown color. Add some more oil if needed.

When the rolls have been cooked to a crisp brown crust on all sides, take them off the heat and place on absorbent paper.

Serve paneer bread rolls hot with a sauce of your choice.

Notes:

Try paneer-filled toasted sandwiches for a lighter breakfast option with similar ingredients. Or if you want to put paneer on the dinner menu, make it into paneer butter masala, combine it with mixed vegetables or as toss it cubed into mint cashew pulao.