Bread Paneer Rolls are probably the easiest and quickest snack you can make with some bread slices and paneer filling. I make this often with different variations of the filling to make a nice snack for tea time. The bunch of you who wrote to me asking ‘post recipes that we can cook with kids’ or kid-friendly recipes, etc, I am looking right at you. I don’t have kids so I have never really tried this with them but I have a very good feeling about this, trust me you. (Update: I do have a kid now and she LOVES this bread paneer rolls)
Interesting paneer recipes totally float my boat, especially if they are easy to prepare. I saw this recipe in a Nita Mehta book in the library. I didn’t borrow the book and didn’t have anything to quickly note down ingredients and details AND I made this a whole 2 months later. So this is pretty much my own recipe, coming to think of it. What that also means is, you can make it your own by simply adapting, adding, subtracting and testing out your own variations to the paneer filling, or any other filling really, used in this recipe.
If you are looking for more easy snacks, then check out my list of easy quick and easy snacks recipes list and some other popular paneer recipes in the site like: Paneer Butter Masala, Palak Paneer, Paneer Paratha.
Bread Paneer Rolls Recipe
Ingredients
- 1 cup crumbled paneer
- 1 small onion chopped fine
- 1/2 tsp red chilli powder
- 1/4 tsp powdered cumin / jeera
- 1/2 tsp garam masala
- 1/2 tsp ginger garlic paste
- A small bunch of coriander leaves chopped fine
- 1 tsp tomato sauce / ketchup
- 4 slices of fresh white bread
- Butter to toast
- Salt to taste
Instructions
- Place the crumbled paneer in a wide bowl.
- Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and cumin to this.
- Mix lightly with your finger tips.
- Then add the tomato sauce or ketchup and the ginger garlic paste.
- Blend again with finger tips and set aside while you prepare the bread.
- Remove the crusts from your bread. Use the regular white supermarket variety.
- Roll out each slice as thin as you can. Regular bread that’s fresh and soft should be easy to roll out
- Place about 1 tsp or so of filling on one end of the rolled out bread slice.
- Gently roll in from one end, making sure that the filling stays well within the first turn of the roll.
- Repeat with the remaining bread slices.
- Lightly toast in a skillet or pan until all sides are browned.
- Cut and serve with tomato sauce.
Bread Paneer Rolls Recipe Step by Step
Place the crumbled paneer in a wide bowl.
Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and cumin to this.
Mix lightly with your fingertips until all the ingredients come together.
Then add the tomato sauce or ketchup and the ginger garlic paste.
Mix again and set aside while you prep the bread.
Remove the crusts from your bread. Use the regular white bread from the supermarket that’s fresh and soft for best results, although whole wheat or any other kind of bread will work just fine too. Just make sure the bread is as fresh as possible so it is still soft.
Roll out each slice as thin as you can.
Place 1-2 teaspoons of filling on one end of the rolled out bread slice.
Gently yet firmly roll from one end, making sure that the filling stays well within the first turn of the roll.
You can use a few drops of water to seal the end. Keep the rolled slices with the sealed end at the bottom while you work on the rest of the slices.
Repeat with all slices of bread.
Set them aside and keep covered while you work on all the bread slices.
Butter all sides of the bread rolls generously
Lightly fry on a warm pan until the sides are golden brown. Cut into halves and serve warm with more ketchup.
If you have store bought paneer ready, then these bread paneer rolls can be made in under 30 minutes. Or you can also make it with homemade paneer. Imagine a fun evening cooking this with your kids or even better, wow-ing your guests with an appetizer that hardly took more than 20 mins to make.
It’s easy to do a bulk batch of this too. You can also cut up the rolls into smaller discs, stick a toothpick in, and serve these bread paneer rolls as a fun appetizer for your next dinner party.
hi nags,
i made this recipe today for evening snacks n was a surprise snack for my mom.she has fallen in love with this dish.so i ll be doing this again tomorrow. thanks a lot for the awesome recipe wit exact proportion mentioned for each ingredient.
chaithra
We used to make the same with a mince meat filling! Very nice blog… keep it up!
Hi,
I tried this recipe because I liked it so much. The bread slices broke as I rolled it with the paneer filling. So had to bake my rolls which again made my rolls Dry. It tasted OK and I'm sure would have been great had this turned out well. I checked all the comments and not a single person has had this problem. 🙁 I wonder what could have gone wrong.
That said, the pictures are absolutely mouthwatering. You have a Great Blog.
Chandra
I suggest using the freshest bread possible, so that it's soft and malleable. Older bread will be dry and likelier to break when rolling. Get the sliced variety.
this was yum!!!!!!!!!!
I tried this recipe but my bread started breaking into pieces and couldnt roll it like shown in the picture 🙁
the bread was probably too dry. use the freshest bread you can find.
MOUTH LICKING RECIPES…ll surely try them:)
Hey Nags, I have always been preparing CHapati Paneer wraps for my kids coz they are picky eaters…loved this idea of rolling the paneer in bread..m gonna make these over the weekend for my kiddos!!
paneer kathi rolls are great too! but bread paneer rolls may be easier on some days, no? hope your kids enjoy them 🙂
hi nags
juz made dis juz now!!!was yummyyy !!my son juz loved it ya!thnx for dis recipe!plz do post quick snacks like dis often ya!:)
-juhi-
i haven't tried baking these and i am not sure they will come too well because the bread is already baked/cooked. i have a feeling it may turn out a bit dry unless you smother it in butter. in that case, pan-frying is not more harmful anyway and gets done in a jiffy. Since all the ingredients are already cooked, pan frying is just a way to bring it together and warm it up so maybe you can leave it in the oven for like 5 mins or so, not really bake it.
Thanks for posting this recipe….can't wait to try. But one ques: Instead of pan fry, can we bake this stuffed bread? Do you know if anyone tried it? Does it taste the same?