Paneer Bread Roll

Making stuffing

1. Crumble the paneer very well and keep aside. Freshly homemade paneer is easier to crumble. 
2. If using cold or frozen paneer, then keep it in warm water for some minutes. Drain the water very well. Remove the excess moisture from the paneer, by patting with paper towels or kitchen napkins. Crumble and set aside.
3. To the crumbled paneer, add minced ginger, chopped green chillies and chopped coriander or parsley leaves.
4. Now add all of the ground spice powders - red chili powder, coriander powder, garam masala powder, chaat masala powder and salt as per taste.
5. Instead of chaat masala you can add ½ teaspoon amchur powder (dry mango powder). Mix very well.

Making paneer bread roll

1. Now take a bread slice and slice off the corners or edges. With a rolling pin slightly flatten the bread. 
2. Don't throw away these bread corners. Pulse them in a mixer or grinder to make bread crumbs. Store in a jar and keep in the fridge. Use these breadcrumbs for binding or coating patties or cutlets.
3. Take 2 tablespoon of the paneer stuffing and place it on one side of the bread.
4. Brush some water over the four edges of the slices. You can also dip your fingertips in water and moisten the edges.
5. Now gently cover the bread slice and press the edges to form a rectangular roll.
6. You can also moisten your fingers with some water and then press.
7. Prepare rolls this way and place on a baking tray. No need to grease the tray. 
8. Lightly brush some oil on the rolls. Don’t brush too much oil as the bread absorbs a lot of oil at room temperature. Just brush lightly.
9. Bake in a preheated oven at 200 degrees Celsius/390 degrees Fahrenheit for 10 to 12 minutes or till the bread roll become golden and crisp. 
10. As oven temperatures vary, do keep a check while baking. Depending on the size, make, model of the oven it can take less or more time - from 12 minutes to 20 minutes.
11. Once done remove from the oven and serve the Paneer Bread Roll hot or warm with some tomato ketchup or coriander chutney or tamarind chutney.