Paneer Potato Stuffed Bread Rollsby Vibha Bhutada

  • Paneer Potato Stuffed Bread Rolls, How to make Paneer Potato Stuffed Bread Rolls
  • Paneer Potato Stuffed Bread Rolls, How to make Paneer Potato Stuffed Bread Rolls
Paneer Potato Stuffed Bread Rollsby Vibha Bhutada
  • Paneer Potato Stuffed Bread Rolls (228 likes)

  • By Vibha Bhutada|
    Last updated on Mar 23rd
  • Prep Time15mins
  • Cook Time10mins
  • Serves4People

Video for key ingredients

  • How to make Garam Masala

Paneer Potato Stuffed Bread Rolls

Ingredients

  • 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)

Steps

  1. For the Filling:
  2. Heat 2 tbsp oil in a non stick pan.
  3. Saute ginger garlic paste over low heat till fragrant.
  4. Add green chili and saute for a few more seconds.
  5. Toss in onion and saute till translucent.
  6. Mix in cumin powder, red chili powder, garam masala powder, black pepper powder and chaat masala.
  7. Add paneer, mashed potato, capsicum and mix well.
  8. Mix in coriander leaves and salt.
  9. Taste the filling and add more salt or spice powders if required.
  10. Stir the mixture over heat till almost dry. Set aside to cool for a few minutes.
  11. For the Rolls:
  12. Cut off the crusts of bread slices.
  13. Dip the bread into water for hardly a second just so it is slightly moistened.
  14. Now carefully press the water out of the slice taking care to retain it's shape without tearing it.
  15. Holding the slice in your hand, put 1 tbsp or so filling onto the center of the slice.
  16. Bring the edges together to enclose the filling and shape into a an oval.
  17. Now coat it in nylon sev.
  18. Repeat with the remaining bread slices. Keep aside.
  19. Heat oil in a wok.
  20. 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.
  21. Fry over medium heat till crisp and golden brown, turning occasionally. This should take about 2 to 3 minutes.
  22. Remove with slotted spoon and drain excess oil on kitchen paper.
  23. Serve hot with tamarind chutney or sweetened yogurt.
My Tip: 1. If making for kids, then skip the green chilies. 2. The size of the potato rolls will depend on the size of the bread. 3. You can use whole wheat, brown or multi-grain bread as well. 4. You can serve these rolls with green chutney and tomato ketchup as well.

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