Filled with paneer, mashed potato and capsicum, Paneer Potato stuffed bread roll is a perfect snack recipe, which tastes amazingly delicious when paired with a hot piping cup of tea. This filling and wholesome, Paneer delicacy is easy-to-make recipe and is an ideal lunch box recipe and you simply won’t be able to resist it! You can also coat the bread slices with vermicelli, to give this roll recipe a crispy exterior. If you’re a spice junkie and want this easy snack recipe to be high on spice quotient, then customize it a bit by adding more of green chillis.
6 bread slices
1 cup refined oil
1 1/2 cup water
1 1/2 cup mashed paneer
1 finely chopped onion
1 minced green chilli
1/2 teaspoon powdered red chilli
1/4 teaspoon powdered black pepper
2 tablespoon sunflower oil
2 tablespoon finely chopped coriander leaves
1/4 teaspoon garlic paste
3 mashed potato
1 finely chopped capsicum ( green pepper)
1/2 teaspoon powdered cumin
1/2 teaspoon powdered garam masala powder
1/2 teaspoon powdered chaat masala
1 teaspoon powdered salt
1/4 teaspoon ginger paste
To prepare the filling, take a non stick pan and heat 2 tbsp sunflower oil in it over moderate flame. Saute ginger and garlic paste over low heat till fragrant. Add minced green chili and saute for a few more seconds. Toss in onion and saute till translucent.
Mix in cumin powder, red chili powder, garam masala powder, black pepper powder and chaat masala. Add paneer, mashed potato, capsicum and mix well.
Mix in coriander leaves and salt. Taste the filling and add more salt or spice powder if required. Stir the mixture over heat till almost dry. Set aside to cool for a few minutes.
Not to prepare the rolls, chop off the crusts of bread slices. Dip the bread into water for hardly a second just so it is slightly moistened. Now carefully press the water out of the bread slices without tearing it.
Hold one slice of bread in your hand, put 1 tbsp filling onto the center of the slice. Bring the edges together to enclose the filling and shape into a an oval. Repeat with the remaining bread slices. Keep aside.
Put refined oil in a deep-bottomed pan and heat it over high flame. When the oil is sufficiently hot, gently drop in the rolls one by one. Make sure that the rolls are not overlaping each other. You may need to fry in batches. Fry over medium heat till crisp and golden brown. This should take about 2 to 3 minutes.
Remove with slotted spoon and drain excess oil on kitchen paper. Serve hot with tamarind chutney or sweetened yogurt.