Paneer bread roll is made with a spicy paneer stuffing inside a bread roll fried twice to a perfectly crispy and golden exterior. The paneer stuffing comprises different veggies like carrots, capsicum, beans, a few aromatic powdered spices, mozzarella cheese, green chilies, coriander leaves, all fried in butter. It is then stuffed inside a bread wrap along with mint chutney and cheese slices, coated with breadcrumbs and fried nicely. Continue reading my recipe to learn the steps to make paneer bread roll at home.
KEY TAKEAWAYS
- Paneer bread roll is a widely consumed snack item in India.
- Serve them hot with tomato sauce, schezwan sauce, mint chutney, yogurt dip, mustard sauce, fresh salad or simply as is with a cup of hot tea or coffee.
- Paneer bread roll tastes slightly spicy, creamy, tangy and savory.
- Other similar recipes are aloo bread pakora, bread pizza rolls, dahi ke kebab, and paneer kathi rolls.
The Ingredients:
To make the paneer stuffing:
- 300 grams paneer (grated)
- ¼ cup capsicum (finely chopped)
- ¼ cup carrots (finely chopped)
- ¼ cup beans (finely chopped)
- 2 cubes butter
- ½ tsp salt
- 1 tsp oregano
- ½ tsp black pepper (crushed)
- 1 tsp green chilies (finely chopped)
- Coriander leaves (a handful, finely chopped)
- 1 cup mozzarella cheese
To make the bread rolls:
- Bread (white or brown, as many slices as required)
- Mint chutney/schezwan sauce (as much as required)
- Cheese slices (as many as required)
To make the slurry:
- 2 tbsp refined wheat flour (maida)
- 2 tbsp corn flour
- Salt (a pinch)
- Water (as much as required)
To coat the paneer bread rolls:
- Breadcrumbs (as much as required)
To deep fry the paneer bread rolls:
- Cooking oil (as much as required)
I learned this recipe from a fast friend from my college days. She loves fast food and knows a variety of veg and non-veg snack items. One day when I visited her house in the evening, she quickly made them and served along with a hot cup of tea. The combination was just perfect. The rolls were soft and creamy from the inside and crispy from the outside. I liked them very much and asked her for the recipe. I recorded everything on my phone while she narrated every detail.
When I made them at home the next Sunday evening, everyone in the family liked them very much, especially my two sons who imitated their father and said “Nice, just like any restaurant.” We all laughed heartily at them. It was such a moment of joy and I thanked my friend for sharing the recipe. Now it features often on Sundays.
How to Make Paneer Bread Roll? (Step by Step Guide with Images)
Step 1: Grate and mash 300 grams of paneer.
Step 2: Finely chop ¼ cup each of capsicum, carrots, and beans.
Step 3: Melt 2 cubes of butter, add the chopped veggies and fry for 2 minutes on a high flame until dry.
Step 4: Add it to the paneer followed by ½ tsp of salt, 1 tsp of oregano, ½ tsp of crushed black pepper, 1 tsp of finely chopped green chilies, and a handful of finely chopped coriander leaves. Also mix 1 cup of mozzarella cheese.
Step 5: Take as many bread slices as required, cut the sides, roll each of them with a rolling pin.
Step 6: Apply as much mint chutney or schezwan sauce as required on each flattened bread slice. Put on a cheese slice.
Step 7: Shape and put in the paneer stuffing and complete the rolls.
Step 8: Make a thin slurry with 2 tbsp of refined wheat flour (maida), 2 tbsp of corn flour, a pinch of salt and as much water as required.
Step 9: Take as much breadcrumbs as required for coating the paneer rolls.
Step 10: Coat all of the paneer rolls one by one with the slurry, then with breadcrumbs.
Step 11: Half fry them in adequate cooking oil on a medium flame for 4 to 5 minutes.
Step 12: Flash fry them for 2 minutes on a high flame until crispy and golden.
Step 13: Your tasty and creamy homemade paneer bread roll is ready.
Recipe Card
Paneer Bread Roll
Ingredients
To make the paneer stuffing:
- 300 grams paneer grated
- ¼ cup capsicum finely chopped
- ¼ cup carrots finely chopped
- ¼ cup beans finely chopped
- 2 cubes butter
- ½ tsp salt
- 1 tsp oregano
- ½ tsp black pepper crushed
- 1 tsp green chilies finely chopped
- Coriander leaves a handful, finely chopped
- 1 cup mozzarella cheese
To make the bread rolls:
- Bread white or brown, as many slices as required
- Mint chutney/schezwan sauce as much as required
- Cheese slices as many as required
To make the slurry:
- 2 tbsp refined wheat flour maida
- 2 tbsp corn flour
- Salt a pinch
- Water as much as required
To coat the paneer bread rolls:
- Breadcrumbs as much as required
To deep fry the paneer bread rolls:
- Cooking oil as much as required
Instructions
- Grate and mash 300 grams of paneer.
- Finely chop ¼ cup each of capsicum, carrots, and beans.
- Melt 2 cubes of butter, add the chopped veggies and fry for 2 minutes on a high flame until dry.
- Add it to the paneer followed by ½ tsp of salt, 1 tsp of oregano, ½ tsp of crushed black pepper, 1 tsp of finely chopped green chilies, and a handful of finely chopped coriander leaves. Also mix 1 cup of mozzarella cheese.
- Take as many bread slices as required, cut the sides, roll each of them with a rolling pin.
- Apply as much mint chutney or schezwan sauce as required on each flattened bread slice. Put a cheese slice.
- Shape and put the paneer stuffing and complete the rolls.
- Make a thin slurry with 2 tbsp of refined wheat flour (maida), 2 tbsp of corn flour, a pinch of salt and as much as water required.
- Take as much breadcrumbs as required for coating the paneer rolls.
- Coat all of the paneer rolls one by one with the slurry, then with breadcrumbs.
- Half fry them in adequate cooking oil on a medium flame for 4 to 5 minutes.
- Flash fry them for 2 minutes on a high flame until crispy and golden.
- Your tasty and creamy homemade paneer bread roll is ready.
