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Photo of Paneer Potato Stuffed Bread Rolls by Vibha Bhutada at BetterButter
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Paneer Potato Stuffed Bread Rolls

Jul-10-2016
Vibha Bhutada
15 minutes
Prep Time
10 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT Paneer Potato Stuffed Bread Rolls RECIPE

When monsoons hit your city, nothing is as much fun as eating good food with your family around you. During rainy days, I love to munch on delicious snacks prepared by my mom such as these delicious paneer potato bread rolls. This recipe was passed down to Mom by my Nani. Crunchy, tasty and easy to make a nice snack for tea time.

Recipe Tags

  • Veg
  • Medium
  • Everyday
  • Indian
  • Shallow fry
  • Sauteeing
  • Snacks

Ingredients Serving: 4

  1. For the Rolls:
  2. 4 fresh white bread slices
  3. 1 Cup water
  4. Cooking oil, to deep fry
  5. For the filling:
  6. 1 cup paneer, crumbled
  7. 2 medium sized potatoes - boiled, peeled and mashed
  8. 1 medium sized onion, finely chopped
  9. 1 medium sized capsicum, finely chopped
  10. 1 green chili minced; adjust to taste
  11. 1/2 tsp ginger garlic paste
  12. 1/4 tsp cumin powder
  13. 1/2 tsp red chili powder
  14. 1/2 tsp garam masala powder
  15. 1/4 tsp black pepper powder
  16. 1/2 tsp chaat masala
  17. 2 tbsp cooking oil
  18. Salt, to taste
  19. 2 tbsp coriander leaves, finely chopped
  20. Nylon sev - for coating (optional)

Instructions

  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.

Reviews (17)  

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Sahana Sanyal
Jul-03-2018
Sahana Sanyal   Jul-03-2018

Pearl Carvalho
Dec-01-2017
Pearl Carvalho   Dec-01-2017

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