Bread Roll with Paneer stuffing



It so happens many times that we have very simple ingredients and yet we discover out a very tasty dish. Those are such delightful moments that we want to repeat them as often as possible. Needless to say, we want to share too, such delicious recipes. One such is a “Shallow fried bread rolls stuffed with Paneer”. And the cherry on the cake is, they are very healthy due to shallow frying as compared to the deep fried bread rolls or cutlets.

Time: 20 mins



    8 slices Brown Bread
    water to soak bread
    1 cup Paneer (Cottage cheese) crumbs
    1.5 medium onions, finely chopped
    salt to taste
    1 tsp. ajwain/ carom seeds
    1 tsp. jeera/cumin powder
    1 tsp. chaat masala powder
    some finely chopped green chilies and coriander
    2 tbsp. oil for shallow frying


    Mix in all the ingredients except water, bread and oil
    Take 1 slice of bread, dip in a bowl of water and remove immediately.
    Lightly squeeze to extract water but be careful that bread is still in its form.
    Place 1 spoonful paneer stuffing in the center.
    Now, make a ball by joining all the edges and give a good shape, either a round ball or a flat ball between your palms, pressing gently. Make sure, the balls are firm and remain intact.
    Heat 1 tbsp. oil in a flat nonstick pan(preferable) by spreading it all over.
    Meanwhile prepare more such bread rolls.    
    Once the oil is hot, place the rolls 1 by 1 and heat covered on a medium flame until brown from 1 side. It may take 4-5 mins.
    Carefully turn the rolls upside down and fry from another side until brown. It usually takes another 3-4 mins when covered.
    Serve with green chutney or ketchup and a hot cup of tea and Relish!! 



The balls are very delicate and break if mishandled. Refrigerate the balls for 10 mins if in doubt.

Think of a different stuffing (like left-over spicy khichri) and surprise the friends over tea with shallow fried bread rolls.


Radha Ballabhi ~ Daal stuffed Pooris


Festivals are the time, when you are free to dig into rich aromatic food. Rakshabandhan is yet another day to celebrate food apart from the sibling-bond. So, I decided to rejoice the day with my family with some special food and nothing is as festive as “Pooris”. But pooris are just so common, and spontaneously, I recalled the Radha Ballabhi made in one of the food shows.

Radha-Ballabhi, a fancy name, sufficient enough to bring the fancy of the delicious food to you. It’s a Bengali dish prepared by stuffing urad daal mix in the pooris made out of maida (all purpose flour). The traditional way to relish it is – with any kind of aloo subjee. I used wheat flour instead of maida and moong daal instead of urad daal purposely as this was going to be Mahi’s 1st Poori experience, so should be easily digestible to her. I had some left over stuffing which I used to roll out parathas for lunch the next day and I personally clubbed it with kheer, strange combination?? but trust me, it really tasted awesome. So, spoil yourselves with Radha Ballabhi in the next festival mood.

Serves: 10-12 Radha Ballabhis depending on the size


Daal stuffing

      Dehusked Urad daal, soaked for an hour ( I used dehusked moong daal)
      oil for deep frying the pooris.
      An inch ginger pc.
      1 tsp. cumin / jeera
      2 tsp. fennel seeds / saunf
      a pinch of heeng/asafoetida
      1 tsp. red chili powder
      1/2 tsp. garam masala
      1 tsp. coriander seeds 
      2 tbsp. ghee
      Salt per taste


      1 cup maida (I used wheat flour )
      warm water to knead dough
      a spoonful ghee
      Salt per taste



Daal stuffing

      Remove the water from the daal and grind with all the ingredients (except ghee) using minimum water.
      Heat oil in a heavy bottomed wok/pan.
      Add the daal mix and stir continuously.
      The daal mix usually has a tendency to stick to the pan, so stir continuously.
      When you are fatigued with the stirring, and the mix turns into brown color emanating a rich spicy aroma, you are ready with the mix.

Radha Ballabhi

    Knead the dough a little hard than you do for chapattis. This will ensure that daal mix will be intact in the pooris.
    Make small lemon sized balls and using your thumbs and fingers, make small disc.
    Place a spoonful of daal mix in the center of the disc and close the edges of the disc to make a ball again.
    Roll in to flat discs using some oil and a rolling pin.
    Make sure, that the daal mix does not come out or the pooris do not rupture.
    Heat sufficient oil in a deep frying pan or a kadhai.
    Deep fry these radha ballabhis, once one side turns brown, flip it and fry the other side.
    Drain them on paper towels to get rid of excess oil.
    Relish with any aloo subjee preparation and get yourself lost in the rich aroma.


Parting Notes:

I grinded the khada masala and powdered masala in the mix to make it effortless chewing for Mahi. You can grind the daal, ginger and coriander seeds and rest all can go into the roasting part.

I have not mentioned the time here as this is an elaborate preparation. So keep your calendar busy . Roughly, soaking takes 1 hr, preparing the mix takes 30 mins and deep frying the pooris take 20 mins. Phewww…worth devoting to Radha Ballabhis… Open-mouthed smile

Bread Poha

Bread Poha

Poha is such a common, well known face for Indian mornings, we enjoy it almost once every week. Simple to make, fast and less chances to turn into blunders. But, if you want a twist in the POHA, replace it with brown bread and make it more healthier, yet different.

Time: 25-30 mins

Serves: 3

You Need:

    10 brown Bread slices (cut off the edges if you wish)
    1 medium Onion, chopped
    1 medium tomato, chopped
    1 medium potato, cut into thin slices
    2-3 green chillies, finely chopped
    1/2 cup sour curd (fresh curd is also okay)
    2 Tbsp. oil 
    1 tsp. jeera(cumin) seeds
    a pinch Rai(mustard) seeds
    1 Tbsp. peanuts(moongfalli)
    1/2 tsp. turmeric powder    
    salt as per taste
    1/2 tsp. coriander powder
    1 sprig coriander, chopped 

How To:

  1. Heat oil in a heavy bottomed wok/kadhai.
  2. Add peanuts in the hot oil and fry till brown.
  3. Add cumin and mustard seeds and splutter them.
  4. Add onions and roast them to golden-light brown color.
  5. Add chilies and tomatoes and roast them until tomatoes are soft.
  6. Add potato slices and cook them till soft.(can skip this step)
  7. Add beaten curd and mix well and add turmeric powder, salt and coriander powder.
  8. Cut the breads into small squares.
  9. Add these squares in the kadhai and mix well.
  10. Heat for 2 more minutes to get the spices infused properly with the bread pieces.
  11. Garnish with chopped coriander .
  12. Relish with your morning tea!


Parting Notes:

Curd is required to keep the moisture in the poha intact, otherwise bread pieces may get hard. You can add other vegetables like carrot, peas etc. of your choice.

Taste bhi Health bhi ~ Suji Toasts


Life takes a full circle. Really!! I told this healthy recipe to 1 of my Chachi and forgot it for ever. When I came to Pune, after marriage, I again learnt the same from her. LOL, a  journey of 5 years of my “Suji Toast” . Smile 

This super tasty and healthy open sandwich/toast is so easy and fast to do, you can grab it while rushing for your work or do it for kids as a school tiffin. And what more, you will be happy to know, it is no oil/butter toast, made in brown bread, with goodness of suji, richness of curd and veggies (all of your choice). I topped the toast with some grated cheese which you can skip. But the crisp brown color of the grilling comes with cheese. Moreover, what is life without cheese? Live it sinfully at times. Smile Smile

My home-made curd

The ingredients



Servers: 2

Time: 20 mins

You need:

  • 4-6 Brown bread slices
  • 1 cup suji/semolina
  • 1 cup fresh curd
  • 1 medium sized onion
  • 1 medium sized tomato
  • 1-2 green chilies
  • salt as per taste
  • some chopped coriander
  • ¼ cup sweet corn – mildly boiled to soften
  • Some grated cheese

How to:

  1. Mix Suji and curd and keep aside for 30 mins to get the spread fluffy. You can adjust the consistency of the spread as per your desire.
  2. Add the chopped onion, tomatoes, chilies, boiled corn.
  3. Apply a thin layer of this spread on a bread slice. Garnish with coriander leaves and top with some grated cheese.
  4. Grill 3 slices in microwave oven for 4-5 mins.
  5. You can roast the toast on a hot griddle too for 5 mins on the lower side and then 2 mins from the topping side. Keep the flame low while roasting the topping side to avoid the toppings from burning.

Relish with a dip/chutney of your choice in breakfast or as a tea time snacks. I simply used chili sauce.

Parting Note:

You can add the toppings of your choice and adjust the time to grill. Keep the layer thin so that the inner part is cooked properly.

%d bloggers like this: