Paneer Bread Roll

Instructions

1. 1

   Prepare the Paneer Filling

   • Heat 1 tbsp of oil in a non-stick pan over medium heat. Add the finely chopped onion and sauté for 2-3 minutes until it becomes soft and translucent.
   • Add the ginger paste and green chilies. Cook for another minute until the raw aroma disappears.
   • Lower the heat and add the turmeric powder, red chili powder, and garam masala. Sauté for 30 seconds until fragrant.
   • Add the crumbled paneer and salt. Mix well and cook for 2-3 minutes, stirring gently, until the mixture is dry and well-combined.
   • Turn off the heat. Stir in the chaat masala and chopped coriander leaves. Transfer the filling to a bowl and allow it to cool completely.
2. 2

   Assemble the Bread Rolls

   • While the filling cools, trim the brown crusts from all the bread slices.
   • Pour water into a shallow plate or bowl.
   • Take one bread slice and dip it into the water for just a second. Do not soak it. Immediately remove it.
   • Gently press the wet bread slice flat between your palms to squeeze out all the excess water. The bread should be moist but not dripping.
   • Place about 1.5 to 2 tablespoons of the cooled paneer filling in the center of the flattened bread slice.
   • Carefully bring the edges of the bread together, enclosing the filling. Gently press and roll it between your palms to form a smooth, crack-free oval or cylindrical shape.
   • Repeat the process with the remaining bread slices and filling. Place the prepared rolls on a plate.
3. 3

   Fry the Paneer Bread Rolls

   • Heat the remaining oil for deep frying in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking.
   • To test the oil temperature, drop a tiny piece of bread into it. If it sizzles and rises to the surface quickly, the oil is ready.
   • Carefully slide 2-3 rolls into the hot oil at a time, ensuring not to overcrowd the pan.
   • Fry the rolls, turning them occasionally with a slotted spoon, for about 3-4 minutes or until they are evenly golden brown and crisp.
   • Once fried, remove the rolls from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
4. 4

   Serve

   • Serve the Paneer Bread Rolls immediately while they are hot and crispy with your favorite green chutney, tamarind chutney, or tomato ketchup.