- 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.
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Add green chili and saute for a few more seconds.
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Toss in onion and saute till translucent.
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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.
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Taste the filling and add more salt or spice powders if required.
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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.
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Dip the bread into water for hardly a second just so it is slightly moistened.
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Now carefully press the water out of the slice taking care to retain it’s shape without tearing it.
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Holding the slice in your hand, put 1 tbsp or so filling onto the center of the slice.
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Bring the edges together to enclose the filling and shape into a an oval.
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Now coat it in nylon sev.
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Repeat with the remaining bread slices. Keep aside.
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Heat oil in a wok.
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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.
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Fry over medium heat till crisp and golden brown, turning occasionally. This should take about 2 to 3 minutes.
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Remove with slotted spoon and drain excess oil on kitchen paper.
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Serve hot with tamarind chutney or sweetened yogurt.
