Paneer Bread Roll
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, and coriander leaves,
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.
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Notes
I have used chopped capsicum, carrots and beans only in the recipe. You can use spring onions, broccoli, cauliflower and other veggies as well.
You can add chili flakes to the stuffing to make it spicier.
I have added a cup of mozzarella cheese to the paneer stuffing but it is not mandatory.
You can use white or brown bread to make the rolls.
You may use the brown ends of the bread to make breadcrumbs.
Nutrition Info (Estimation Only)
Nutrition Facts
Paneer Bread Roll
Amount per Serving
Calories
349
Calories from Fat 207
% Daily Value*
Fat
23
g
35
%
Saturated Fat
12
g
75
%
Trans Fat
0.1
g
Polyunsaturated Fat
1
g
Monounsaturated Fat
3
g
Cholesterol
54
mg
18
%
Sodium
357
mg
16
%
Potassium
144
mg
4
%
Carbohydrates
20
g
7
%
Fiber
2
g
8
%
Sugar
2
g
2
%
Protein
16
g
32
%
Vitamin A
1291
IU
26
%
Vitamin C
9
mg
11
%
Calcium
444
mg
44
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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