Paneer potato stuffed bread rolls

Hello friends this is my fifth recipe .
Paneer potato stuffed bread rolls are perfect snack recipe which taste amazingly delicious.

Paneer Potato Stuffed Bread Roll

Ingredients :
1.6 bread slices
2.1 1/2 cup water
3. 1 cup refined oil
4. 1 1/2 cup mashed paneer
5. 3 mashed potatoes
6. 1 finely chopped onion
7. 1 minced green chilli
8. 1/4 teaspoon powered black pepper
9. 1/2 teaspoon powered cumin
10. 1/2 teaspoon powered red chilli
11. 1/2teaspoon  powered garam masala
12. 1/2 teaspoon powered chaat masala
13. 2 tablespoon sunflower oil
14. 1 teaspoon powered salt
15. 2 tablespoon finely chopped coriander leaves
16. 1/2teaspoon ginger/ garlic paste

How to make paneer potato stuffed bread rolls:

To prepare the filling, take a non stick pan and heat 2 tbsp sunflower oil in it over moderate flame. Saute ginger garlic paste over low heat till fragrant. Add minced green chilli and saute for a few more seconds. Toss in onion and saute till translucent.

Mix in cumin powder, red chilli powder, garam masala powder, black pepper powder, and chaat masala. Add paneer, mashed potato, capsicum and mix well.

Mix in coriander leaves and salt. Taste the filling and add more salt or spice powder in required. Stir the mixture over heat till almost dry. Set aside to cool for a few minutes.

To prepare the rolls, chop off the crusts of bread slices. Dip the bread into water for hardly a second just so it is slightly moistened. Now carefully press the water out of the bread slices without tearing it.

Hold one slice of bread in your hand, put 1tbsp filling onto the center of slice. Bring the edges togehter to enclose the filling and shape into an oval. Repeat with the remaining bread slices. Keep aside.

Put refined oil in a deep-bottomed pan and heat it over high flame. When the oil is sufficiently hot, gently drop in the rolls one by one. Make sure that the rolls are not oevrlaping each other. You may need to fry in batches. Fry over medium heat till crisp and golden brown. This should take about 2 to 3 minutes.

And last remove with slotted spoon and drain excess oil on kitchen paper. Serve hot with tamarind chutney or sweetened yogurt.