Paneer Bread Roll

4.67 from 3 votes

Paneer Bread Roll is a quick snack of a savory, spiced paneer stuffing filled in bread slices and made into rolls which are then baked. This recipe is made without onions and garlic.

Prep Time15

Cook Time10

Total Time25

Course: Snacks

Cuisine: Indian

Diet: Vegetarian

Difficulty Level: Moderate

Servings:

Calories: 479kcal

Author: Dassana Amit

Ingredients

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

US Customary - Metric

Instructions

Making stuffing

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.

Notes

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