Bread Paneer Rolls are probably the easiest and quickest snack you can make with some bread slices and paneer filling. I make this often with different variations of paneer filling recipe to make a nice snack for tea time. The bunch of you who wrote to me asking ‘post recipes that we can cook with kids’ or kid-friendly recipes, etc etc, I am looking right at you. I don’t have kids so I have never really tried this with them but I have a very good feeling about this, trust me you.
Funky paneer recipes totally float my boat, especially if they are easy to prepare. I saw this recipe in a Nita Mehta book in the library. I didn’t borrow the book and didn’t have anything to quickly note down ingredients and details AND I made this a whole 2 months later. So this is pretty much my own recipe, coming to think of it. What that also means is, you can make it your own by simply adapting, adding, subtracting and testing out your own variations to the paneer mix used in this recipe.
1 small onion, chopped fine (I should have added this!)
1/2 tsp red chilli powder
1/4 tsp powdered cumin / jeera
1/2 tsp garam masala
1/2 tsp ginger garlic paste
A small bunch of coriander, chopped fine
1 tsp or a bit more tomato sauce / ketchup
4 slices of bread
Butter to toast
Salt to taste
How to Make Paneer Bread Rolls:
Place the crumbled panner in a nice bowl. Mine is from Ikea, thanks for asking.
Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and jeera to this.
Mix lightly with your finger tips.
Then add the tomato sauce or ketchup and the ginger garlic paste.
Blend again with finger tips. Set aside while you prep the bread.
Remove the crusts from your bread. Use the regular white commercial variety.
Roll out each slice as thin as you can. Commercial bread will have tons of leaveners in it so you get to do this quite easily.
Place about 1 tsp or so of filling on one end of the rolled out bread slice.
Gently roll in from one end, making sure that the filling stays well within the first turn of the roll.
Go ahead and roll it all up.
Repeat with the remaining bread slices.
This step may be unnecessary but I remember the book mentioning it so I did it. Wrap up the tightly rolled bread slices with filling in a clean, damp kitchen towel. I used my cheese cloth, folded over twice for enough thickness.
Set aside for about 15 mins. I think this makes the bread moist or something, no idea why we would do this otherwise. If you omit this step, let me know how that turns out, won’t cha?
Now, butter up the rolls well on all sides.
Lightly roast in a pan until all sides are browned. Cut up and serve with tomato sauce. Don’t they look lovely?
If you have store bought paneer in the fridge, then this can be put together in minutes. Imagine a fun evening cooking this with your kids or even better, wow-ing your guests with an appetizer that hardly took more than 30 mins to make. Its easy to do a bulk batch of this too. You can also cut up the rolls into smaller discs, stick a toothpick in, and serve it as a fancier appetizer.
Hello, I am nags. I started thinking about 'Cooking and Me' back in 2007 when I was single, knew next to nothing about cooking, and lived away from home. I hope you enjoy browsing through my recipes, the stories around them, and my virtual kitchen.