Bored Of usual Bread Rolls?Give it a Paneer Twist!

Paneer Stuffed Bread Balls

INGREDIENTS:

·         Salt bread – 6 slices
·         Paneer (grated or mashed) – 1 ½ cups
·         Green chillies – 3 to 4
·         Finely chopped curry leave – 3 tbsp
·         Jeera – 1 tsp
·         Oil – 1 tbsp and to deep fry
·         Salt – to taste
·         Water – to soak bread

PREPARATION:

·         In pan heat oil. All curry leaves, jeera (cumin seed), and green chillies. Once the jeera cracks add grated paneer, salt and saute it well in medium flame for five minutes until the spice of green chilly get mixed with paneer. Switch off flame and set aside. Experts can find it with smell of it whereas beginners can taste a bit and check spice.
·         Once the paneer heat has reduced, grease palm with oil and roll paneer to make mini balls. This will make 5 – 6 balls.
·         Finally in a bowl pour water, soak the bread and immediately take it. Press it between your palms so that water in bread is removed. Now place the paneer balls in the centre and gently close the bread around it and roll very gently to avoid breakage.
·         In a fry pan, pour oil and deep fry in medium flame.

NOTE:

·         Do not overcook paneer that may lead to :
         1. Paneer may start to melt
         2. Paneer will burn and may go scrambled that will be tough in making balls.
·         The bread balls can be rolled over the bread crumbs before frying.
·         You can replace paneer with aloo (potato) to make aloo bread bonda.

      ·         When you soak bread in water, soak it gently and take it out immediately u soak in because excess water will absorb excess oil.