Paneer Bread Roll
Crispy golden-brown rolls with a soft, savory filling of spiced paneer and vegetables. This popular Indian tea-time snack is irresistible and surprisingly easy to make at home.
For 4 servings
4 steps. 15 minutes total.
- 1
Step 1
- a.Prepare the Paneer Filling
- b.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.
- c.Add the ginger paste and green chilies. Cook for another minute until the raw aroma disappears.
- d.Lower the heat and add the turmeric powder, red chili powder, and garam masala. Sauté for 30 seconds until fragrant.
- e.Add the crumbled paneer and salt. Mix well and cook for 2-3 minutes, stirring gently, until the mixture is dry and well-combined.
- f.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
Step 2
- a.Assemble the Bread Rolls
- b.While the filling cools, trim the brown crusts from all the bread slices.
- c.Pour water into a shallow plate or bowl.
- d.Take one bread slice and dip it into the water for just a second. Do not soak it. Immediately remove it.
- e.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.
- f.Place about 1.5 to 2 tablespoons of the cooled paneer filling in the center of the flattened bread slice.
- g.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.
- h.Repeat the process with the remaining bread slices and filling. Place the prepared rolls on a plate.
- 3
Step 3
- a.Fry the Paneer Bread Rolls
- b.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.
- c.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.
- d.Carefully slide 2-3 rolls into the hot oil at a time, ensuring not to overcrowd the pan.
- e.Fry the rolls, turning them occasionally with a slotted spoon, for about 3-4 minutes or until they are evenly golden brown and crisp.
- f.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
Step 4
- a.Serve
- b.Serve the Paneer Bread Rolls immediately while they are hot and crispy with your favorite green chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Use day-old bread as it is less moist and holds its shape better after dipping in water.
- 2Ensure the paneer filling is completely cool before stuffing. A warm filling can make the bread soggy and cause the rolls to break.
- 3Dip the bread in water very quickly. Soaking it for even a few seconds will make it disintegrate.
- 4Squeeze out as much water as possible from the bread. Excess water will cause the rolls to absorb too much oil and become greasy.
- 5Seal the rolls tightly without any cracks. Any opening can cause the filling to leak out and the roll to break apart while frying.
- 6Fry on a consistent medium-high heat. If the oil is too hot, the rolls will brown too quickly on the outside while the inside remains soft. If it's not hot enough, they will absorb excess oil.
Adapt it for your goals.
Healthier Version
For a lower-calorie option, brush the prepared rolls with a little oil and bake them in a preheated oven at 200°C (400°F) for 15-20 minutes, or until golden and crisp. You can also cook them in an air fryer at 180°C (350°F) for 10-12 minutes.
Add VegetablesAdd Vegetables
Enhance the filling by adding finely chopped vegetables like bell peppers, grated carrots, or boiled green peas along with the onions.
Cheesy Paneer RollsCheesy Paneer Rolls
Add 1/4 cup of grated mozzarella or cheddar cheese to the paneer filling for a gooey, cheesy center.
Potato Paneer RollsPotato Paneer Rolls
Mix one boiled and mashed potato into the paneer filling. This adds a softer texture and makes the filling more substantial.
Why this is on our healthy list.
Rich in Protein
Paneer (Indian cottage cheese) is an excellent source of protein, which is crucial for muscle building, tissue repair, and keeping you feeling full and satisfied.
Source of Calcium
As a dairy product, paneer is rich in calcium and phosphorus, both of which are essential for maintaining strong bones and healthy teeth.
Provides Energy
The carbohydrates from the bread provide a quick source of energy, making this snack a good option for a midday energy boost.
Frequently asked questions
The main reasons for rolls breaking are: the bread is too wet, the roll is not sealed properly, or the filling is leaking. Ensure you squeeze out all excess water, seal the edges completely with no cracks, and make sure the filling is not too moist.