Paneer and Oats Stuffed Bread Roll Recipe
Recipe
Ingredients
Whole Grain Bread – 12 slices
Paneer – 2 cups ( Grated )
Boiled potato – 1 cup ( Grated )
Saffola Veggie Twist Oats – ¼ cup ( Powdered )
Fresh Coriander – 2 tbsp
Green chilli – 1 tsp
Fennel powder – 1 tsp
Salt to taste
Garam masala powder – ½ tsp
All purpose flour – 2 tbsp
Water – 4 tbsp
Saffola active Oil – to brush on rolls
Sesame Seeds – 2 tbsp
How to make Paneer and Oats Stuffed Bread Roll
Pre heat the oven to 150 degrees C.
Mix all purpose flour and water in a bowl to make a thick slurry.
Cut the corners of the bread slices.
Roll each bread slice using a rolling pin till it is slightly flattened.
Mix Paneer, potato, Saffola Veggie Twist Oats powder, coriander, green chili, fennel powder, salt and garam masala in a bowl.
Keep a small amount of filling in the center of the bread piece and apply the flour slurry on the sides of the slice.
Bring the ends together and seal the sides.
Keep the roll in a plate covered by a cloth.
Make all the rolls in the similar manner.
Arrange the rolls on a baking tray.
Brush the rolls with Saffola Active oil and sprinkle sesame seeds on top.
Bake for 10-15 minutes, until slightly browned.
Remove from oven and serve immediately with ketchup or coriander chutney.
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