For the second day of Party Pleaser, I selected one of my favourite snack from my childhood. When I hear the word party, my brain starts thinking about bread based recipes. I don’t know why, but bread dominates all the other recipes. When I was in high school, my brother was in college and he used to bring home his friends. My mum never allowed us to take friends for party to hotels. They need to be invited home and she used to prepare varieties of dishes for them. So there were so many fans of my mum’s food among our friends. There were two dishes which was hot favourite among them. Bread cutlet and bread sandwich were often made. Even three or four huge packs of Modern Bread was not sufficient for all. She used to make a spicy potato filling for both the cutlet and sandwich. Cutlet was deep fried whereas sandwich was made in a sandwich toast with generous amounts of dalda. I still remember the flavour of those. But I don’t prepare them like mum as I don’t want to add calories to my diet. So I really miss those cutlets and sandwiches.
I did deviate from mum’s recipe. I used a paneer filling and fried the cutlets with just a tsp of oil. So they won’t be very great to look at but they were still absolutely yum. If you don’t mind deep frying, then you can fry these in oil until golden. For spice, I have used sambar powder. My home made sambar powder doesn’t have dhal in it and so I used it. If you are not very sure about your sambar powder, then use red chilly, coriander powder and cumin powder instead. I have cut off the edges of the bread slices so that shaping the cutlets will be easy. But don’t waste them. Just sauté it along with the remaining filling for 3 minutes and a hot plate of paneer bread burji is ready. Both hubby and daughter reacted with the word fantastic! So it is truly fantastic…
For The Filling:
Crumbled Paneer-1/3 cup
Cumin Seeds-1/2 tsp
Sambar Powder-1/2 tsp
Turmeric Powder-1/4 tsp
Chaat Masala-1/4 tsp
Coriander Leaves- to garnish
For The Cutlet:
In a pan, heat oil and add cumin seeds.
When they crackle add the onions and sauté until golden.
Add the sambar powder, turmeric powder and salt and cook for a minute on low flame.
Add the paneer and mix well. Add chaat masala and mix.
Garnish with coriander leaves and set aside.
Remove the crust of the bread slices.
Take water in a plate.
Dip a bread slice and remove it immediately. Crush it between your palms to remove all the excess water. The bread slice should be pliable yet retain its shape.
Place some filling in the centre and bring the sides to the centre.
Shape it into a cutlet.
On a tawa, heat oil and place the cutlets on it.
Cook until the bottom is nicely brown.
Gently flip them and cook until the other side is also brown.
Sprinkle some chaat masala and coriander leaves serve them hot.