Paneer Stuffed Bread Roll Recipe

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Directions

For the spinach koftas

• Remove the crusts of the bread slices and soak each bread slice in the milk for 2 minutes.
• Press the bread slice lightly to squeeze out the excess milk and crumble the bread and mix it well to make a soft dough and keep it aside.

For the Stuffing

• In a bowl, add paneer, chopped spring onion, green chilies, salt and mix it nicely and keep it aside.

How to proceed

• Divide the stuffing into equal portions and keep it aside.
• Add the spinach koftas to the hot kadhi and cook on a low flame for 3 to 4 minutes and then serve it hot with rice.
• Roll a portion of the bread dough into a 50 mm. (2") diameter flat circle and place a portion of the stuffing in the center of the circle, bring the edges of the circle together so as to seal the filling inside.
• Heat the oil in a deep non-stick kadhai and deep-fry the rolls, a few at a time, till they turn golden brown in color from all the sides.
• Drain on an absorbent paper and serve it with any sauce of your choice.

• Energy 197 cal
• Protein 4.2 g
• Carbohydrates 17 g
• Fiber 0 g
• Fat 12.2 g
• Cholesterol 0 mg
• Vitamin A 141 mg
• Vitamin B1 -0.1 mg
• Vitamin B2 -0.1 mg
• Vitamin B3 0.1 mg
• Vitamin C 1.2 mg
• Folic Acid 0.9 mg
• Calcium 76.2 mg
• Iron 0.4 mg
• Magnesium 0 mg
• Phosphorus 0 mg
• Sodium 2.4 mg
• Potassium 15.7 mg
• Zinc 0 mg

Meghna Nath