Tuesday, July 14, 2015

Bread Paneer Rolls

Ingredients for 4 rolls

¼ teaspoon powdered cumin / jeera
½ teaspoon garam masala
½ teaspoon ginger garlic paste
½ teaspoon red chilli powder
1 cup crumbled paneer
1 small onion, chopped fine (I should have added this!)
1 teaspoon or a bit more tomato sauce / ketchup
4 slices of bread
a small bunch of coriander, chopped fine
butter to toast
salt to taste


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.

Wrap up the tightly rolled bread slices with filling in a clean, damp kitchen towel.

Set aside for about 15 mins.

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. 

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