There are a number of ways of making bread rolls with all kinds of creative fillings. The easiest filling of course is leftover vegetables. All the hard work is already done so this can be assembled in literally minutes. This recipe is from the leftover Paneer Bhaji (see my previous post for the Paneer Bhaji recipe. Link: https://sarchakra.com/2020/04/25/paneer-bhaji/) I did the next day. This is not fancy food. This is hearty, wholesome and delicious food. I will post other recipes in the following days/months that will have different fillings but the general procedure will stay the same. Roll out the bread, stuff it in, tightly roll it into a log and then dip into a batter. Today I used egg as a batter but there are vegetarian options for that too and I will post some vegetarian alternatives in my future posts so keep watching this space. This recipe is great for lunches too and can be eaten hot or cold. The egg beautifully puffs up when cooking in the oil and is crunchy. Roughly two rolls for each person should suffice. Remember to tag me if you try my recipes @sarchakra
PREP TIME: 10 MINS
COOK TIME: 10 MINS
YIELDS: Serves or makes 3
- Paneer Bhaji 1 cup
- Cheddar Cheese 6 tbsp grated
- Whole Wheat Bread
- Dried Mint 3 tbsp
- Eggs 3
- Turmeric 2 tsp
- Red chili powder 1 tsp
- Red onion ½, chopped
- Oil for frying
- Take the bread and cut around the brown edges. Using a rolling pin roll and flatten each bread.
- Take 2 tbsp of stuffing and put into one side of the bread. Top with 1 tbsp of cheese and a generous sprinkle of mint.
- Roll the bread tightly. Keep aside.
- In a bowl break the eggs. Mix in salt, turmeric, onion and chili powder. Beat the eggs.
- Heat oil. Lower the heat to medium.
- Dip each bread roll into the egg mixture, coat and drop it into the oil gently. Fry both sides till it turns golden. Drain on kitchen towels. Enjoy.