Paneer Bread Rolls




  • 3 cups full fat milk
  • 1.5 to 2 tsp lemon juice
  • 1 tsp oil
  • ¼ tsp cumin
  • ¼ tsp ginger garlic
  • ¼ tsp red chili powder
  • 2 pinches of garam masala powder
  • Pinch of turmeric
  • Salt as needed
  • Handful of green peas
  • 6 slices of bread
  • 1 tbsp of butter for brushing


  1. Skip the first 3 steps if you have 1 cup crumbled paneer. Bring 3 cups of full fat milk to a boil.
  2. Add lemon juice. Stir well until it curdles completely. Off the stove and drain it off to a cheese or muslin or thin cotton cloth, spread inside a filter or colander. Tie up the paneer in the cloth completely and squeeze off excess whey from the cloth. Hang it until all the whey has drained off.
  3. Crumble and set aside.
  4. While the paneer is hanging, prepare the bread slices by trimming off the edges to remove browns.
  5. Heat the pan with oil, add cumin and wait for it to crackle.
  6. Saute ginger garlic paste until the raw smell goes off.
  7. This step is optional. If you are using onions, saute them until golden.
  8. Add green peas and saute.
  9. Add chili powder, salt, turmeric, and garam masala.
  10. Switch off the stove and stir well.
  11. Add crumbled paneer, coriander leaves and mix well. Make sure there is no dripping whey in the paneer.
  12. Divide the spiced paneer mixture to 6 to 8 parts and make oblong shaped balls.
  13. Flatten the bread slices with a rolling pin or a chapati roller.
  14. Make a thin paste of the corn flour with little water. Brush the edges of the bread with this paste.
  15. Place a paneer ball at one edge of the bread. Roll it and press off the edges on all sides to seal the edges.
  16. Preheat the oven to 180 to 200 C and bake to 5 to 8 minutes until they turn golden. You can shallow fry.

Paneer  Bread Rolls are ready 🙂

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