BREAD PANEER ROLLS, HOW TO MAKE PANEER BREAD ROLLS 

Regulated Paneer Bread Rolls Recipe;



Fixings 

 1 container disintegrated paneer 

 1 little onion, hacked fine 

 ½ tsp red stew powder 

 ¼ tsp powdered cumin/jeera 

 ½ tsp garam masala 

 ½ tsp ginger garlic glue 

 A little cluster of coriander, slashed fine 

 1 tsp tomato sauce/ketchup 

 4 cuts of new white bread 

 Spread to toast 

 Salt to taste 

 Directions 

1. Place the disintegrated paneer in a wide bowl.

2. Include the red stew powder, garam masala, salt, slashed coriander, hacked onion, and cumin to this.

3. Blend daintily with your fingertips.

4. At that point include the tomato sauce or ketchup and the ginger garlic glue.

5. Mix again with fingertips and put aside while you set up the bread.

6. Expel the outsides from your bread. Utilize the standard white store assortment.

7. Reveal every cut as flimsy as possible. Normal bread that is crisp and delicate ought to be anything but difficult to take off

8. Place around 1 tsp or so of filling toward one side of the took off bread cut.

9. Tenderly come in from one end, ensuring that the filling stays well inside of the main turn of the roll.

10. Rehash with the remaining bread cuts.

11. Daintily toast in a skillet or container until all sides are seared.

12. Cut and present with tomato sauce.