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Paneer burji Crunchy rolls

Apr-18-2018
Swathi Joshnaa Sathish
133 minutes
Prep Time
12 minutes
Cook Time
2 People
Serves
Read Instructions Save For Later

ABOUT Paneer burji Crunchy rolls RECIPE

A tummy filling , easy , delicious protein breakfast / tiffin box menu.

Recipe Tags

  • Tossing
  • Veg
  • Easy
  • Kids Recipes
  • Indian
  • Roasting
  • Sauteeing
  • Snacks
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 2

  1. Crumbled paneer 170 grams ( Slightly toss paneer in ghee , cool and crumble for the best taste )
  2. Medium sized onion finely chopped 1
  3. Medium sized tomato finely chopped 1
  4. capsicum ( any colour ) small sized finely chopped 1
  5. Spring onions 3 tablespoons
  6. turmeric powder 1/4 teaspoon
  7. red chilli powder 1/4 teaspoon
  8. coriander powder a big pinch
  9. Chaat masala powder 1/4 teaspoon
  10. Garam masala ( optional ) 1/4 teaspoon
  11. salt to taste
  12. ghee 1 tablespoon
  13. For the Dough :
  14. maida 5 tablespoons
  15. Whole wheat flour 2 tablespoons
  16. salt
  17. Active yeast 1.5 teaspoon
  18. Lukewarm water 1/4 cup .
  19. ghee 2 tablespoons

Instructions

  1. In a bowl , take 3 tablespoons lukewarm water .
  2. Add active yeast . Add 2 tablespoons Maida . Mix completely and rest this paste for 10 minutes for the yeast to activate .
  3. The bubbles appear on top of the paste indicating yeast is activated .
  4. Now add the remaining Maida , salt ,wheat flour gradually . Knead into a smooth dough by gradually adding lukewarm water as well .
  5. Finally grease the dough with ghee . Cover tightly and rest it dough undisturbed for minimum 1 hour . I prepared this dough previous night so that packing tiffin becomes easy during morning.
  6. Heat a tablespoon ghee in a pan .
  7. Add one medium sized chopped onions .Sauté till translucent . Add 1/4 teaspoon ginger garlic paste.
  8. Add 1 medium sized chopped tomato , 1 small sized chopped capsicum. I used red capsicum.Sauté .
  9. Add 1/4 turmeric powder , 1/4 red chilli powder , a pinch of coriander powder, salt , 1/4 teaspoon
  10. chaat masala . Mix and combine the masala well . Then add 170 grams crumbled paneer .
  11. Add spring onions . Mix well so that masala gets coated over paneer burji .
  12. Remove from the heat . Paneer burji is done . Keep aside .
  13. I already prepared a dough previous night for morning ‘s use . Maida , wheat , active yeast in Luke
  14. warm water makes a soft raised dough. Take a big ball , spread to a medium thickness roti . Grease
  15. the dough and counter with ghee so roti doesn’t stick. Spread the paneer burji on the raw roti .
  16. Roll the roti into a long bun shape. The bun shouldn’t be too thin nor too thick . Grease palms .
  17. Heat 1 tablespoon ghee in a pan . Slow roast this paneer burji stuffed bun in low heat .
  18. Flip the sides and slow roast till a pleasing brown colour .
  19. Transfer to a plate .
  20. Cut into equal sized rolls and serve hot .
  21. Paneer burji crunchy rolls are ready . A delicious , filling breakfast / tiffinbox recipe .

Reviews (1)  

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Milli Garg
Apr-23-2018
Milli Garg   Apr-23-2018

Looks yummyy...

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