For the third recipe for cooking on tawa theme, I was looking for one more bread recipe as I had some slices of leftover bread loaf. This recipe from Manjula’s Kitchen did sound amazing and I had all the ingredients at hand. And also it was very simple to make. I made it as an evening snack for Sruti. She loved it so much when I served it along with tomato ketchup.
For this recipe the bread needs to be super soft. Only then it will come out great. You can even go for large sandwich breads which are very soft. I had the bread in fridge, so when I tried rolling it, it broke in the edges. I then heated it in MW to make it soft and then rolled it, and it turned out good. Place a parchment paper below so that the bread doesn’t stick to the board. Paneer must be so soft. So knead it well with milk or cream to make it like a soft dough which can be easily spread. The rolls are brushed with butter and cooked on tawa. You can also bake them if you want. I think, next time when I do, I will try baking them. Make sure to keep on rotating the rolls so that they brown evenly on all sides.
Recipe Source : Manjula’s Kitchen
Bread Slices – 3
Paneer – 1/2 cup
Cumin Seeds – 1/4 tsp
Pepper and Salt To Taste
Coriander Leaves- 2 tbs
Chat Masala Powder- 1/2 tsp
Milk – 1-2 tbs
Ghee/ Butter To brush the rolls
Mix paneer, cumin, salt, pepper, coriander leaves and chat masala.
Knead it well.
Add milk little by little to make a soft spreadable filling. Keep it aside.
Trim the brown crust of bread slices.
Roll it into a thin slice using a rolling pin. Make sure that the bread is very soft.
Leaving 1/2″ gap, apply the filling on the slice.
Roll the bread finishing with the unfilled side.
Apply some water and stick the side to make a roll.
Brush the rolls with ghee or butter.
Heat a tawa, arrange the rolls on it and fry on low flame until it is uniformly cooked and browned.
Serve it hot with ketchup.