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.


Begun Bhaja – Fried Eggplant/Aubergine/Brinjal

begun bhaja

Once, I had an awesome lunch with my Bengali friend – Arpita at her house. I was expecting that time, so, I could not imagine anything more than food! And what a splendid lunch it was (Daal fry, Pulav, plain rice, begun bhaja, bhindi fry, dahi wala parwal, some jackfruit preparation…and many more to add), simple-no-so-rich-not-so-spicy, well suited to my ‘then’ taste buds yet so delicious. I became fan of “Begun Bhaja” when I came to know about its very existence that time. I left with a wish to prepare such authentic (or may not be 100%) regional foods, be it any region/culture.

And, I saw it in one of my fav food shows a few weeks back and realized, YOU don’t need to be a Bengali to prepare a begun-bhaja. And then I waited for the best shiny, firm, spotless, scar-less  baingan to arrive home to be converted into bhaja. I do it now, often.

Time: 15-20 mins (excluding marinating)

Serves: 10 slices


    1 big firm, shiny eggplant – the purple variety for bharta
    2 tbsp. mustard oil (see notes) 
    1 tsp. turmeric powder
    1 tsp. garam masala (optional)
    salt to taste
    1.5 tsp. coriander powder (optional)
    1 tsp. amchoor/ dry mango powder (optional)
    1 tsp. red chili powder


    Wash and pat dry the baingan.
    Slice it in 1/2 inch thin roundels( 1 large eggplant gives 10-12 slices)
    Meanwhile, add 1 tbsp. oil in a bowl, mix all the spices.
    Coat this spice mix onto the slices, from both the sides.
    Keep them covered for marinating for 15-20 mins. (optional step though recommended)
    Now heat the remaining 1 tbsp. oil in a flat pan, preferably nonstick.
    once the oil is hot, arrange the slices in 1 layer, should not be overlapping with each other.
    Cook covered for 5-6 mins in a low-medium flame or until the lower side is brown.
    Flip all the slices up side down and fry the same way.
    Do the remaining slices in the same fashion.
    If required, add a few drops of more oil
    Relish with plain RICE and Daal or as finger food/starters with some chaat masala sprinkled over them!!

Begun Bhaja


Notes:  (tooooo many this time Smile)

Eggplants taste great with mustard oil. But you can use regular oil of your choice.

I did shallow frying but deep frying is what they usually do. I feel (it’s just me!!) that deep frying stripes off the spices coating from the eggplant slices. & aren’t  they more healthy, my way?

You can adjust the spices as blend with your taste. Marinating is something, I have not read in many of its recipes over the net but, it actually permits the spices mix reach inside the slices properly.

You can use garlic paste in the spice mix, just a hint of it, for a distinct strong flavor. Though, I am obsessed with garlics, be it a strongly flavored use or just a mild touch and I thought of using it in the marinade, I took a chance to skip and, voila, the slices were very biteful and yummylicious.

Paneer stuffed Bhavnagari Mirch

Bhavnagari Mirch is a humble sister of the hot chilies. Being on the less spicy side, they are really good candidates of pakodas and finger foods. With the rain pouring every now and then, we usually get the the temptation of eating some hot finger foods with evening tea. So, lets cook up some thing different from pakodas and tikkis. This paneer stuffed mirch also plays a good side dish for an elaborate lunch/dinner.

Finger Food

Time: 25-30 mins

You need:

    5-6 Bhavnagari Mirch (since the mirch I had were bigger in size, it took a good amount of paneer)
    200 grams Paneer
    1 small onion, chopped finely
    1 sprig coriander
    finely grated cheese(optional)
    Salt per taste
    red chili powdr
    cumin (jeera) powder
     2 tsp. Butter/oil.

How To:

  1. Crumble the paneer in a mixing bowl with hands or grate it.
  2. Mix salt, chili powder, amchoor and chopped onions.
  3. Chop the coriander leaves finely and mix.
  4. Wash the bhavnagari chilies and pat them dry.
  5. Slit them lengthwise from stem to tip keeping the chilies 1 piece.
  6. Scoop out the seeds and fibers using a spoon.
  7. Fill in the paneer mix in the chilies.
  8. Heat butter/oil in a nonstick flat pan.
  9. Arrange the stuffed chilies one by one in 1 layer.
  10. Cover and cook on low flame for 5 minutes or until the lower side turns brown and crisp.
  11. Turn the chilies upside down and roast for 3-4 more minutes until the lower side turns brown.
  12. Arrange the chilies in an ovenproof dish and and top with grated cheese.
  13. Grill them for 3 minutes until the cheese turns brown.
  14. Relish with tea/coffee or as a side dish.

Finger Food

Parting Notes:

If the chilies are big and its difficult to keep the filling intact, wrap around a clean thread onto the chilies, 3-4 rounds would be enough. This will not let the mixing come out and you can easily turn the chilies. Before you top them with cheese, delicately remove the thread.

You can skip step # 12 and 13 if you don’t want to top with cheese.

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