How to make Paneer Potato Stuffed Bread Rolls

Posted on Sep 11 2018 - 3:17pm by kumar
  • Prep Time: 15 mins
  • Cook Time: 10 mins
  • Serves: 4 People

    Ingredients to make Paneer Potato Stuffed Bread Rolls :

  • For the Rolls:
  • 4 fresh white bread slices
  • 1 Cup Water
  • Cooking Oil, to deep fry
  • For the filling:
  • 1 cup Paneer, crumbled
  • 2 medium sized potatoes – boiled, peeled and mashed
  • 1 medium sized Onion, finely chopped
  • 1 medium sized Capsicum, finely chopped
  • 1 green chili minced; adjust to taste
  • 1/2 tsp Ginger garlic paste
  • 1/4 tsp Cumin powder
  • 1/2 tsp red chili powder
  • 1/2 tsp garam Masala powder
  • 1/4 tsp black Pepper powder
  • 1/2 tsp chaat Masala
  • 2 tbsp cooking Oil
  • Salt, to taste
  • 2 tbsp Coriander leaves, finely chopped
  • Nylon sev – for coating (optional)

    How to make Paneer Potato Stuffed Bread Rolls :

  • For the Filling:
  • Heat 2 tbsp oil in a non stick pan.
  • Saute ginger garlic paste over low heat till fragrant.
  • Add green chili and saute for a few more seconds.
  • Toss in onion and saute till translucent.
  • Mix in cumin powder, red chili powder, garam masala powder, black pepper powder and chaat masala.
  • Add paneer, mashed potato, capsicum and mix well.
  • Mix in coriander leaves and salt.
  • Taste the filling and add more salt or spice powders if required.
  • Stir the mixture over heat till almost dry. Set aside to cool for a few minutes.
  • For the Rolls:
  • Cut off the crusts of bread slices.
  • Dip the bread into water for hardly a second just so it is slightly moistened.
  • Now carefully press the water out of the slice taking care to retain it’s shape without tearing it.
  • Holding the slice in your hand, put 1 tbsp or so filling onto the center of the slice.
  • Bring the edges together to enclose the filling and shape into a an oval.
  • Now coat it in nylon sev.
  • Repeat with the remaining bread slices. Keep aside.
  • Heat oil in a wok.
  • When the oil is hot, gently drop in the rolls one by one, taking care not to overlap them. You may need to fry in batches.
  • Fry over medium heat till crisp and golden brown, turning occasionally. This should take about 2 to 3 minutes.
  • Remove with slotted spoon and drain excess oil on kitchen paper.
  • Serve hot with tamarind chutney or sweetened yogurt.
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