Paneer Bread Rolls are my go-to recipe when I want something quick yet impressive. I learned this recipe from my mom, and it’s been a hit at every gathering. The combination of crispy bread and spiced paneer filling creates the perfect bite-sized snack. It’s so simple that even beginners can nail it on their first try.
About the Recipe
This recipe transforms simple bread slices into crispy rolls filled with a flavorful mix of paneer and vegetables. The filling combines the richness of paneer with the sweetness of corn and peas, all brought together with Indian spices. It’s a great way to use leftover bread and create something special.
Why You’ll Love This Recipe
These rolls are crispy on the outside and soft inside. They’re perfect for both kids and adults. The best part? You can make them ahead and fry them just before serving. The cheese adds a nice gooey texture, while the spices give a kick of flavor. They’re great for parties because they’re easy to eat and always disappear fast.
Paneer Bread Rolls
Cooking Tips
– Don’t overstuff the rolls to prevent breaking
– Press the edges firmly to seal them properly
– Keep the oil temperature medium-hot for even cooking
– Pat the bread slices with a paper towel if too moist
– Make sure the filling is cool before stuffing
Serving and Storing Suggestions
Makes 8 rolls. Serve hot with ketchup or mint chutney. Store unfried rolls in the fridge for up to 24 hours. Once fried, eat immediately for best taste. Total prep time: 30 minutes, cooking time: 15 minutes.
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Nutrient Benefits
Paneer provides protein and calcium. The vegetables add fiber and vitamins. Though deep-fried, you can make them healthier by air-frying. The combination of protein from paneer and carbs from bread makes these rolls filling and energizing.
Paneer Bread Rolls
Ingredients
- 8 slices White Bread - 8 slices
For the filling:
- 1 tbsp Olive Oil
- 1/2 tsp Cumin Seeds
- 1 tsp Green Chillies (chopped)
- 1/2 cup Onions (finely chopped)
- 1 cup Paneer (grated or cut into small pieces)
- 1/2 cup American Corn (boiled)
- 1/2 cup Peas (boiled)
- 1/2 cup Potatoes (boiled and mashed)
- 1 tbsp Coriander Leaves (chopped)
- 1/2 tsp Chaat Masala
- 1/2 tsp Red Chilli Powder
- Salt to taste
- 1 tbsp Cheese (grated)
- Oil for deep frying
Instructions
- Heat the oil in a pan.
- Add the cumin seeds and green chillies, then add the onions and saute for 1 minute.
- Add the paneer, corn, peas, potatoes and coriander leaves.
- Season with chaat masala, red chilli powder and salt and add the cheese.
- Stir to make a firm mixture.
- Cut off and discard the sides of the slices.
- Moisten a slice with a little water and press it on the palm of your hand.
- Put 1 tblsp of the filling on half the slice, fold over to close it and seal the open edge carefully, using a little water, to make a roll.
- Heat the oil in a kadai, deep fry the bread rolls till golden brown.
- Remove with a slotted spoon and drain.
- Serve hot with tomato ketchup.
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Frequently Asked Questions
Can I make these rolls ahead of time?
Yes. You can prepare the rolls and store them in the fridge for up to 24 hours. Just separate layers with parchment paper and fry them just before serving.
Can I bake these instead of frying?
Yes, brush them with oil and bake at 350°F (175°C) for 15-20 minutes until golden brown. They won’t be as crispy as fried ones but still taste good.
Can I use whole wheat bread?
Yes, whole wheat bread works fine. Just make sure it’s fresh bread as stale bread might break while rolling.
