Name: Paneer Bread Roll
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 4 White Bread, edges trimmed off; 100 g Paneer, crumbled or finely grated; ⅔ Onion, small, finely chopped; ⅔ Green Chili Pepper, finely chopped; ⅓ tsp Ginger, grated; ⅔ tsp Chaat Masala; ⅛ tsp Garam Masala; ⅛ tsp Red Chilli Powder; ⅓ tsp Salt, to taste; 1⅓ tbsp Coriander Leaves, chopped; as needed Water, for dipping bread; as needed Cooking Oil, for deep frying

30 mintotal

Prep 15 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: Mild

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Method

Make the filling: in a mixing bowl, combine the crumbled paneer, finely diced onion, green chilli, grated ginger, chaat masala, garam masala, red chilli powder, salt and fresh coriander.
Mix it well by hand. The filling must stay dry and loose, not wet. Divide it into equal portions and press each one into a firm cylinder.
Set out a wide, shallow dish of room-temperature water. Take a crustless slice of bread and dip it in for exactly one second. Pull it straight back out, or it will fall apart.
Hold the soaked bread flat between your palms and press evenly and firmly to squeeze all the water out. The crumb collapses into a soft, very thin sheet you can work like dough.
Set a paneer cylinder in the middle of the damp bread. Wrap the bread right around it, pinching the edges together so it is completely sealed. Even a tiny gap will let the oil in while frying.
Roll it firmly between your cupped hands until the outside is smooth and evenly oval, with no cracks. Leave the rolls on a board to air-dry for 10 minutes so the surface firms up.
10 min
Elevate your deep-frying lipid reservoir to a formidable medium-high temperature within a heavy kadhai.
Carefully glide the armored rolls into the blazing pool in strictly monitored batches to prevent a thermal crash. Impose a strict no-contact rule initially to allow the crust to set.
Fry them, turning them as they go, until the whole surface is crisp and a deep golden brown.
Extract with a spider skimmer, executing a quick drain on heavy culinary paper to wick away surface fats.
Demand instantaneous consumption while the core radiates maximum thermal vapor.

How to tell it's done

A crisp, lightly oiled bread crust giving way to a warm, soft, spiced, crumbly paneer centre.

Getting it right

Tip

Paneer doesn't have starch to bind it like potatoes do, so sealing the wet bread completely around the filling is absolutely critical to prevent the roll from exploding in the fryer.

What to serve it with

A huge hit at kids' parties. Cut them in half diagonally to expose the white paneer, and serve with sweet ketchup.

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