poojakaushal Let us take some left over bread and transform them into yummy paneer stuffed balls.
Quite often I find myself wondering how to finish those one or two slices of bread in multiple packs plus those undesirable end slices.
I remember my mother making ‘bread rolls’, as we called them, for school tiffin. She would cut off the slice sides and only take the middle soft portion. One slice soaked in water, squeezed, stuffed with potato mash and sealed. These balls then went diving into a pool of oil and out came crispy and spicy ‘bread rolls’. You could call these a different version of the ever famous and loved samosas.
When I attempted making these ‘bread rolls’ I realised the wastage of sides cuts off. But at the same time it was not possible to use the slice with the sides for the said purpose. So, what was to be done? And then came the problem of left over bread and the unused end slices.
Both problems were solved with one simple step – grind the bread slices.
Having run the bread slices in the grinder – centre, side and edges – everything turned into a granular mix that could be kneaded into a dough. And filling soft dough with stuffing is a fairly easy task. To spice it up and tickle the taste buds a bit more I have added spices to this bread dough.
The stuffing here is paneer. You can have anything you choose – potato, cheese, chicken …
Having a tea party? Have stuffed paneer balls as part of your tea party snack. This mouth-watering snack hardly takes time to prepare and vanishes even faster.
Have stuffed paneer balls as part of your tea party snack.
Ingredients
- Bread slices - 8 to 10 regular size ones
- Ginger-garlic-green chilli paste - 1 tsp
- Coriander leaves chopped - 2 tbsp
- Water for kneading
- Paneer - 100 gm
- Kalonji (onion seeds) - 1/2 tsp
- Ajwain (carrom seeds) - 1/2 tsp
- Coriander leaves chopped - 2 tbsp
- Red chilli powder or chopped green chillies (as per taste)
- Salt as per taste
- Oil for frying
Instructions
- For the covering, break bread slices into small pieces and run in a dry mixer jar.
- Pour the ground bread slices in a large mixing bowl. Add the ginger-garlic-chilli paste and the coriander.
- Adding a little water at a time, mix to get a soft dough. Set aside.
- For the stuffing, mash the paneer in a large mixing bowl.
- Add the kalonji, ajwain, coriander leaves, salt and chilli of your choice.
- Mix well to get an even mix.
- Divide the bread dough into approximately 15 parts.
- To stuff the paneer - roll each dough section into a ball, make a cup using thumbs, fill paneer mix and seal well.
- Heat oil in a wok or frying pan.
- Fry the paneer balls on a medium flame till golden brown.
- Serve hot with chutney of your choice or sauce.
