Make these guilt free and easy Baked Bread Rolls where bread is stuffed with paneer potato mixture. Serve it with green chutney and masala chai. Here is how to make it.
About This Recipe
Crispy on the outside and soft from inside, these Baked Bread Rolls are an easy and delicious snack/appetisers that can be served for breakfast, snack or as a side dish.
Bread is flattened and stuffed with a mixture of paneer, potato, green chillies and basic spice powders. The bread is then rolled using a flour slurry, topped with sesame seeds and baked until golden brown and crisp.
You can even shallow fry, deep fry or air fry these paneer rolls. Serve it with green chutney, tomato ketchup or any other dip of your choice.
Bread – Use white milk bread for the best results. You can try it with other breads as well such as brown bread, multigrain bread or any others that you prefer.
For the stuffing – The stuffing is prepared with a mixture of paneer, potato, coriander, green chilli, fennel powder, salt and garam masala.
You can use tofu instead of paneer to make it vegan.
Adjust the amount of green chillies depending upon your taste.
Flour slurry – The flour slurry is prepared with all purpose flour and water, which helps to make the bread rolls.
Sesame seeds – It is finished with a sprinkle of sesame seeds which adds a crunchy texture on top.
Frequently asked Questions:
To make fried Paneer Stuffed Bread Rolls, dip the flattened bread in water and squeeze out the water properly. Now, add it in the stuffing in between and cover the filling with bread properly. Squeeze it again to get rid of excess water.
We will cover it from all the sides, so that the stuffing doesn’t come out while frying. Now, add in the bread rolls directly into the hot oil and fry it till they become golden brown or crispy from outside.
These Baked Paneer Bread Rolls tastes delicious with ketchup or Green Chutney and a hot cup of adrak wali chai or South Indian Filter Coffee. Incase, you have extra paneer potato filling, use it to make stuffed paratha or sandwich for breakfast.
Serve it fresh, right out of the oven – hot, crisp and golden browned. They tend to get soft if kept for longer. You can instead make the filling beforehand and store in an air tight container for about 2 days in the fridge.
Baked Paneer Bread Rolls
- 12 slices White bread
- 1 & ½ cup Paneer (Grated)
- ½ cup Boiled potato (Grated)
- 2 tablespoon Fresh coriander
- 1 teaspoon Green chili (Chopped)
- 1 teaspoon Fennel powder
- Salt to taste
- ½ teaspoon Garam masala powder
- 2 tablespoon All purpose flour
- 4 tablespoon Water
- Olive oil (to brush on the rolls)
- 2 tablespoon Sesame seeds
- Pre heat the oven to 150 degrees C.
- Mix all purpose flour and water in a bowl to make a thick slurry.
- Cut the corners of the bread slices.
- Roll each bread slice using a rolling pin till it is slightly flattened.
- Mix Paneer, potato, coriander, green chili, fennel powder, salt and garam masala in a bowl.
- Keep a small amount of filling in centre the of the bread piece and apply the flour slurry on the sides of the slice.
- Bring the ends together and seal the sides.
- Keep the roll in a plate covered by a moist cloth.
- make all the rolls in the similar manner.
- Arrange the rolls in a baking tray.
- Brush the rolls with olive oil and sprinkle sesame seeds on top.
- Bake for 10-15 minutes, until slightly browned.
- Remove from oven and serve immediately with ketchup and coriander chutney.