Paneer Bread Roll

🔥 Prep

• Crumble the 150 g paneer into small pieces.
• Measure out 30 g sweet corn kernels.
• Finely chop the 1 green chilli (remove seeds if desired).
• Measure 0.5 tsp chaat masala and 0.75 tsp salt.
• Measure 2 tbsp butter.
• Trim the crusts off the 6 bread slices and flatten each slice with a rolling pin to about ¼ inch thickness.

🔥 Cook

• 1. Heat 1 tbsp butter in a non-stick pan over medium heat until melted.
• 2. Add the chopped green chilli and sauté for 1 minute until fragrant.
• 3. Add the crumbled paneer and cook for 2 minutes on medium heat, stirring gently.
• 4. Add the 30 g sweet corn, 0.5 tsp chaat masala, and 0.75 tsp salt; mix and cook for 2-3 minutes until the filling is slightly dry.
• 5. Remove the pan from heat and let the filling cool for 5 minutes.
• 6. Place 2 tablespoons of the cooled paneer mixture near one edge of each flattened bread slice, roll tightly, and seal the edge with a little water or extra butter.
• 7. Heat the remaining 1 tbsp butter in a skillet over medium-high heat until shimmering.
• 8. Add the rolls seam‑side down and cook for 2-3 minutes on each side, turning gently, until golden brown and crisp (total 4-6 minutes).
• 9. Transfer the rolls to a paper towel‑lined plate to drain excess butter.
• 10. Serve immediately while hot.

🔥 Serve

• Serve the paneer bread rolls hot with mint-coriander chutney or tamarind sauce.
• Pair with a side of sliced onions, lemon wedges, and a cup of masala chai.