Ingredients:
1 cup crumbled paneer
1 finely chopped onion
1/2 tsp red chilli powder
1/4 tsp powdered cumin / jeera
1/2 tsp garam masala
1/2 tsp ginger garlic paste
A small bunch of coriander, chopped fine
1 tsp or a bit more tomato sauce / ketchup
4 slices of bread
Butter to toast
Salt to taste
Paneer Bread Rolls preparation:
- 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.
- This step may be unnecessary but I remember the book mentioning it so I did it. Wrap up the tightly rolled bread slices with filling in a clean, damp kitchen towel. I used my cheese cloth, folded over twice for enough thickness.
- Set aside for about 15 mins. I think this makes the bread moist or something, no idea why we would do this otherwise. If you omit this step, let me know how that turns out, won't cha?
- Now, butter up the rolls well on all sides.