On Sep 28, 2016, in Home Decor, by urbandazzle
8 to 10 slices of whole wheat bread.Brown bread, multigrain bread or white bread can also be used.
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 per taste
A bit of oil or softened butter for brushing
Crumble the paneer very well and keep aside.
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.
Now add 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 also add ½ tsp amchur powder (dry mango powder).
Mix very well.
Now take a bread piece and slice off the edges. With a rolling pin slightly flatten the bread. Don’t throw away these edges.
Take 2 tbsp of the paneer stuffing and place it on one side of the bread.
Brush some water over the four edges of the bread slice. You can also dip your fingertips in water and moisten the edges.
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.
Prepare rolls this way and place them on a baking tray. No need to grease the tray. Lightly brush some oil on the rolls. Don’t worry, if the rolls tears or breaks at some places.
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.
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 then toast another side.
Instead of coriander leaves or parsley, any fresh herbs of your choice can be added
Tofu can be used instead of paneer
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