The combination of Indian cottage cheese or paneer and bread is also quite a delicious one. I mean think of a Paneer Sandwich, Paneer Toast or even this Paneer Bread Roll. I would actually call it a fancy way of presenting the sandwich itself, that is, spiced crumbled paneer stuffed in bread slices, rolled and then baked. This particular recipe can be your reference, to which you can add or subtract your choice of ingredients and turn the filling more fun. It is absolutely a kid friendly recipe too.
Table of Contents
About Paneer Bread Roll
So, before diving right into the knick-knacks of this Paneer Bread Roll, the first thing that I would say is that using Homemade Paneer in this dish is the best thing you could probably do.
Not just because it would give a taste unparalleled, but also, you’ll be sure that it is super fresh. Plus, it will also be easier to crumble this paneer made at home.
Now, this Paneer Bread Roll and Bread Pakoda are two of those snacks that I end up making with leftover bread at home, more than often. Usually, I make a potato-cheese stuffing as it is really easy. So, this Cheese Roll is the recipe for that.
About My Recipe
Generally, I bake these rolls in the oven, but you can toast the bread on a tawa or skillet as well. My choice of bread for this recipe is always a Wheat Bread by default. But if you wish, opt for a white bread, a homemade or even a bakery bought is good.
Although this post has the baked version of the Paneer Bread Roll, but I know many people who can’t really think of a bread roll, not being fried.
To them, I’ll just say that give this baked one a try as it is equally delicious. Also, if you just can’t, then here’s the Fried Bread Roll recipe that’ll interest you for sure.
As I said, it is best to use fresh homemade paneer to stuff in this dish, but you can also use the leftover paneer to make this Paneer Bread Roll. Even I do that at home.
Instead of paneer, you can also use tofu and turn this dish into a vegan friendly snack. These no onion, no garlic rolls are quick enough to be made.
How to make Paneer Bread Roll
Make Paneer Stuffing
1. Crumble 250 grams paneer very well and keep aside. Fresh homemade paneer is easier to crumble.
If using chilled or frozen paneer, soak in warm water for some minutes and drain well. Remove the excess moisture from the paneer, by patting with paper towels or kitchen napkins. Crumble and keep aside.
2. Add ½ teaspoon finely chopped or minced ginger, 1 finely chopped green chili and 1 tablespoon chopped coriander leaves or parsley.
3. Now, add the spice powders listed below:
- ¼ teaspoon red chili powder
- ¼ teaspoon coriander powder
- ¼ teaspoon garam masala powder
- ½ teaspoon chaat masala powder
- salt as per taste
Instead of chaat masala, you can add ½ teaspoon dried mango powder (amchur powder).
4. Mix very well. Check the taste and add more spice powders or salt if required.
Make Paneer Bread Roll
5. Now, take a bread slice and cut off the edges thinly. With a rolling pin slightly flatten the bread.
Don’t throw away the bread edges. Pulse them in a mixer or grinder to make breadcrumbs. Store in a jar and refrigerate. Use these breadcrumbs for binding or coating patties or cutlets.
6. Apply a light pressure while rolling. If rolled too much, then the bread slice can break from the edges.
7. Take 2 tablespoons of the paneer stuffing and place it on one side of the bread.
8. Brush some water on the 4 edges of the bread slice. You can also dip your fingertips in water and moisten the edges. Press and seal the edges well.
9. 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.
Bake Paneer Bread Roll
10. Prepare all the 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.
The bread I used was crumbly and 3 to 4 days old. So, these were not easy to roll. If the rolls tear or break at some places, it’s not a problem.
11. Bake in a preheated oven at 200 degrees C/390 degrees F for 10 to 12 minutes or till the bread rolls become golden and crisp.
As oven temperatures vary, keep a check while baking. Depending on the size, make and model of the oven, it can take less or more time – ranging from 12 minutes to 20 minutes. Preheat the oven for 10 minutes before baking the rolls.
12. Once done, remove from the oven and serve Paneer Bread Roll hot or warm with a chutney or dip of your choice.
How to serve: It is as simple as the recipe itself. Just have a blob of tomato ketchup, coriander chutney, mint chutney or tamarind chutney on your plate and enjoy these baked paneer stuffed bread rolls in all their glory.
- It is best to use fresh homemade paneer as it can be easily crumbled too. You can use frozen or cold paneer as well. If doing so, soak in warm water for some time, drain and pat with paper towels to remove excess moisture. Then crumble and use.
- Instead of adding coriander leaves or parsley in this recipe, you can use any fresh herbs of your choice. Even a mix of fresh herbs work well. If using dried herbs, add 1 teaspoon of it.
- Paneer can be substituted with tofu, wheat bread with white bread, chaat masala with dried mango powder (amchur powder) and oil with softened butter.
- Don’t discard the edges of the bread slices. Make breadcrumbs by powdering them in a blender, store in a jar and refrigerate. Use for coating or binding cutlets or patties.
- If you do not want to bake these rolls, pan toast them: Spread 1 to 2 tablespoons oil on a tawa or griddle. Put the rolls on it and toast on low to medium heat. When one side is toasted well, carefully flip to toast the other side as well. Serve hot.
- Easily make for a larger number of people by scaling the recipe.
Please be sure to rate the recipe in the recipe card or leave a comment below if you have made it. For more vegetarian inspirations, Sign Up for my emails or follow me on Instagram, Youtube, Facebook, Pinterest or Twitter.
Paneer Bread Roll
- 8 to 10 slices whole wheat bread can also use brown bread, multi-grain bread or white bread
- 250 grams Paneer (cottage cheese)
- 1 green chili – chopped or ½ teaspoon, chopped
- ½ teaspoon minced ginger or finely chopped
- 1 tablespoon chopped coriander leaves or parsley leaves
- ¼ teaspoon red chili powder or cayenne pepper
- ¼ teaspoon Coriander Powder (ground coriander)
- ¼ teaspoon Garam Masala
- ½ teaspoon chaat masala powder or ½ teaspoon dry mango powder (amchur)
- salt as required
- a bit of oil or softened butter for brushing
- Crumble the paneer very well and keep aside. Freshly homemade paneer is easier to crumble.
- If using cold or frozen paneer, then keep it in warm water for some minutes. Drain the water very well. Remove the excess moisture from the paneer, by patting with paper towels or kitchen napkins. Crumble and set aside.
- To the crumbled paneer, add minced ginger, chopped green chillies and chopped coriander or parsley leaves.
- Now add all of the ground spice powders – red chili powder, coriander powder, garam masala powder, chaat masala powder and salt as per taste.
- Instead of chaat masala you can add ½ teaspoon amchur powder (dry mango powder). Mix very well.
Making paneer bread roll
- Now take a bread slice and slice off the corners or edges. With a rolling pin slightly flatten the bread.
- Don't throw away these bread corners. 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.
- Take 2 tablespoon of the paneer stuffing and place it on one side of the bread.
- Brush some water over the four edges of the slices. You can also dip your fingertips in water and moisten the edges.
- 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.
- 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.
- Bake in a preheated oven at 200 degrees Celsius/390 degrees Fahrenheit for 10 to 12 minutes or till the bread roll 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 20 minutes.
- Once done remove from the oven and serve the Paneer Bread Roll hot or warm with some tomato ketchup or coriander chutney or tamarind chutney.
- 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.
- Pan toasting the paneer bread rolls – (If not baking) spread 1 to 2 tablespoons oil on a tawa or griddle. Place the rolls and toast on a low to medium heat. Flip carefully when one side is toasted and toast the second side. When both the sides are toasted well, then remove the rolls and serve hot.
- The recipe can be doubled or tripled.
Nutrition Info (Approximate Values)
This Paneer Bread Roll recipe post from the archives first published on May 2016 has been updated and republished on November 2022.