Bread rolls and bread pakora are of one of those snacks i make at times, when there is leftover bread in the fridge. most of the times i make potato-cheese stuffing. i have already shared this recipe of baked bread potato rolls. in case you are interested in the fried version, then you can check this recipe of fried bread rolls.

when some leftover paneer is there, i make these paneer rolls. instead of paneer, you can use tofu too.

these bread paneer rolls are quick enough to be made. the recipe is a no onion no garlic recipe.

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paneer bread rolls recipe, how to make baked bread paneer rolls recipe

July 31, 2016 by dassana amit 9 Comments

paneer bread rolls recipe with step by step photos. this is a quick and easy snack recipe of spiced crumbled paneer stuffed in bread slices and then baked.

paneer bread rolls recipe, how to make baked bread paneer rolls recipe
bread rolls and bread pakora are of one of those snacks i make at times, when there is leftover bread in the fridge. most of the times i make potato-cheese stuffing. i have already shared this recipe of baked bread potato rolls. in case you are interested in the fried version, then you can check this recipe of fried bread rolls.

when some leftover paneer is there, i make these paneer rolls. instead of paneer, you can use tofu too.

these bread paneer rolls are quick enough to be made. the recipe is a no onion no garlic recipe.
i usually bake these in an oven, but you can toast the bread on a tava/griddle too. i always use whole wheat bread for the rolls. you can make with homemade bread or bakery bought ones.

serve these bread paneer rolls hot with coriander chutney or tomato ketchup or tamarind-dates chutney.

if you are looking for similar recipes then do check garlic bread on tawa, cheese garlic bread, bread upma, samosa and veg spring rolls recipe.

paneer bread rolls recipe

paneer bread rolls recipe – quick baked snack of bread rolls stuffed with a spiced paneer stuffing. no onion no garlic recipe. tofu can be substituted instead of paneer.
author: dassana
recipe type: snacks
cuisine: indian
serves: 2-3
ingredients (measuring cup used, 1 cup = 250 ml)
  • 8 to 10 slices of whole wheat bread, can also use brown bread, multi grain bread or white bread
  • 250 grams paneer/cottage cheese
  • 1 green chili, chopped
  • ½ tsp finely chopped or minced ginger
  • 1 tbsp chopped coriander leaves or parsley leaves
  • ¼ tsp red chili powder/lal mirch powder
  • ¼ tsp coriander powder/dhania powder
  • ¼ tsp garam masala powder
  • ½ tsp chaat masala powder or ½ tsp amchur powder/amchur
  • salt as required
  • a bit of oil or softened butter for brushing
how to make the recipe:
preparing the paneer stuffing:
  1. crumble the paneer very well and keep aside. freshly homemade paneer is easier to crumble. if using chilled or frozen paneer, then keep it soaking in warm water for some minutes. drain very well. remove the excess moisture from the paneer, by patting with paper towels or kitchen napkins. crumble and keep aside.
  2. to the crumbled paneer, add ½ tsp finely chopped or minced ginger, 1 green chili (finely chopped) and 1 tbsp chopped coriander or parsley leaves.
  3. now add the spice powders – ¼ tsp red chili powder, ¼ tsp coriander powder, ¼ tsp garam masala powder, ½ tsp chaat masala powder and salt as per taste. instead of chaat masala you can add ½ tsp amchur powder (dry mango powder).
  4. mix very well.
preparing the bread rolls:
  1. now take a bread slice and slice off the edges. with a rolling pin slightly flatten the bread. don’t throw away these edges. pulse them in a mixer or grinder to make bread crumbs. store in a jar and keep in the fridge. use these breadcrumbs for binding or coating patties or cutlets.
  2. take 2 tbsp of the paneer stuffing and place it on one side of the bread.
  3. brush some water over the four edges of the slices. you can also dip your fingertips in water and moisten the edges.
  4. now gently cover the bread slice and press the edges to form a rectangular roll. you can also moisten your fingers with some water and then press.
  5. prepare rolls this way and place on a baking tray. no need to grease the tray. lightly brush some oil on the rolls. don’t brush too much oil as the bread absorbs a lot of oil at room temperature. just brush lightly. the bread i used was crumbly and a three to four days old bread, so these were not easy to roll. if the rolls tears or breaks at some places, then no issues.
baking:
  1. bake the bread rolls in a preheated oven at 200 degrees celsius/390 degrees fahrenheit for 10 to 12 minutes or till the bread rolls become golden and crisp. as oven temperatures vary, do keep a check while baking. depending on the size, make, model of the oven it can take less or more time – from 12 minutes to 30 minutes.
  2. once done remove from the oven and serve these paneer bread rolls hot or warm with some tomato ketchup or coriander chutney or tamarind chutney.
pan toasting:
  1. if not baking, then spread 1 to 2 tbsp oil on a tawa or griddle. place the rolls and toast on a low to medium flame. flip carefully when one side is toasted and toast the second side. when both the sides are toasted well, then remove the rolls and serve hot.
notes
– recipe can be doubled or tripled.
– instead of coriander leaves or parsley, any fresh herbs of your choice can be added. even fresh mixed herbs can be added. if using dried herbs, then add 1 tsp of dried herbs.
– tofu can be used instead of paneer.
– softened butter can be used instead of oil.