PANEER ROLL /A DELECTABLE EVENING SNACK WITH PANEER STUFFING

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PANEER ROLL /A DELECTABLE EVENING SNACK WITH PANEER STUFFING

Paneer rolls are delightful snacks to enjoy between meals, with evening tea, or as a starter at house parties and gatherings.

This paneer roll is a bread pocket stuffed with cottage cheese and a few veggies. These goodies are stuffed into partially wet bread slices and then folded between the palms to roll like pockets.  These pockets are deep-fried until crisp and golden

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These rolls take me to my childhood days when there were not many options for evening snacks or starters. I remember this snack was the first one to learn to cook at school during the home science period. Since then, these rolls whether to stuff potatoes or paneer, are our first choice as the starters

PREPARATION TIME  – 20 minutes
COOKING TIME – 10 minutes
COURSE  – Starter, Evening Snack, Appetizer
MAKES – 8 rolls
AUTHOR  – Bharti  Dhawan

INGREDIENTS REQUIRED

• Fresh Bread slices (white or brown) – 8 nos
• Grated paneer/cottage cheese  – 150 gms
• Grated processed cheese – 2 tbsp
• Grated carrots – 1 medium
• Finely chopped onions  – 1 large or 2 medium
• Finely chopped green capsicum  – 1 medium
• Bread crumbs  – 2 tbsp
• Salt – to taste
• Red chilly flakes  – 1 tsp
• Black pepper powder  – 1/2 tsp
• Oil for frying  – sufficient enough
• Water to sprinkle on bread slices – half a cup

METHOD

1- Take a mixing bowl and add all the veggies, both the grated cheeses (paneer and processed), salt, and spices. Combine all the ingredients

2- Add bread crumbs now. (Bread crumbs soak the moisture and prevent the rolls to absorb extra oil)

3- Combine all the ingredients and keep in the refrigerator for 15 minutes (a cold mixture sets into the bread well)

4- Cut the corners of the bread slices and sprinkle some water on the slices to wet them

5- Press the wet slices with a rolling pin to make them thinner as well as larger

6- Next, place a spoonful of paneer mixture on each slice and fold to make a roll within the palms. Give the pressure of both palms to seal the rolls well

7- When all the slices are rolled, refrigerate them for ten minutes to set

8- Meanwhile, heat oil for frying. Drop each one by one and fry until golden

9- Turn the rolls timely until they become crisp and golden. When done to perfection, take them carefully out of the oil. Cut them into half before serving.

10- Serve hot the paneer rolls with green chutney and tomato ketchup

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