Bread Rolls with Hung Curd and Paneer Filling

Anyone who grew up in the 1980s in India would have surely relished bread rolls. This finger-licking deep-fried snack, made by stuffing a delicious potato filling between slices of bread moulded into the shape of oblong balls, was commonly eaten as an evening snack or taken in lunch boxes.

Today’s recipe, Bread Rolls with Hung Curd and Paneer filling, is inspired by this snack, which was one of my favourites as a child. Instead of using a potato filling, I have made a filling with hung curd and paneer. In my opinion, both potato filling and hund curd & Paneer filling taste great, and I wouldn’t be able to choose one over the other.

Although deep-fried, this snack doesn’t feel rich and heavy. The catch is that you must fry it at the right temperature. If you fry it in oil that is not hot enough, the bread rolls soak up a lot of oil and become greasy. Instead, if you fry them in medium-hot oil, they don’t drink so much oil and get a lovely golden colour within a few seconds. In about 1 minute, they are ready to be taken out and served.

So, let’s check out the recipe for Bread Rolls with Hung Curd and Paneer filling.

Equipment Needed:

Mixing bowl
Knives and Cutting Board
Food Processor
Pan/Kadhai for deep-frying
Spatula

Ingredients Needed for Bread Rolls with Hung Curd and Paneer Filling:

1½ Cups Hung Curd
2 Cups Crumbled Paneer
1 Medium-Sized Carrot; Finely Chopped
1 Medium-Sized Onion; Finely Chopped
1 Medium-Sized Capsicum; Finely Chopped
3-4 tbsp Finely Chopped Mint Leaves
3-4 tbsp Finely Chopped Coriander Leaves
2-3 Green Chillies; Finely Chopped
1 tbsp Finely Chopped Garlic
1 tbsp Finely Chopped Ginger
1 tsp Salt
1 tsp Red Chilli Flakes
½ tsp Black Pepper Powder
20 Slices American Sandwich Bread
Oil for frying

Method to make Bread Rolld with Hung Curd and Paneer Filling:

Method to make the stuffing:

In a mixing bowl, combine hung curd and paneer.
Add finely chopped carrot, capsicum, onion, mint leaves, coriander leaves, green chillies, ginger and garlic.
Then, add salt, red chilli flakes and black pepper powder.
Mix well. The stuffing is ready. Note: This filling can be used to make sandwiches, which are a great choice if you wish to avoid deep-fried food.

Further Steps:

You will need 1 1/2 slices of bread for each roll.
Cut the edges of all the bread slices. Keep them aside. They are not needed for this recipe.
Take 1 bread slice and gently soak it in water. Squeeze out all the water and place it on the working surface.
Place a heaped tablespoon of the filling mixture at the centre of the bread slice.
Cover it by wrapping the slice around it.
Take half a slice of bread. Soak it in water, squeeze out all the water and use it to cover any gaps.
Press the roll between your palms and make a roll. If there still are gaps and cracks, cover them with some more soaked and squeezed bread.
This way, prepare all the rolls. If you wish, you can roll them on bread crumbs. But even if you don’t, they will be just fine. Place them on a plate and keep the plate in the fridge (without covering) for 1-2 hours.
Heat oil in a pan. On medium-high heat, fry them till they become golden brown.
Transfer them to a kitchen towel so that the excess oil is absorbed.
Serve with tomato ketchup or coriander and mint chutney.

Some additional Notes about the recipe and ingredient sourcing in Germany:

You can make Hung Curd/Yoghurt using Joghurt mit 3,5% Fett. Click here to learn how to make Hung Curd at home.
For making paneer, I used Fresh Milk with 3,8% Fat. Click here to learn how to make paneer at home.
I used onion, carrots and capsicum in the recipe. Other vegetables that go well are broccoli, corn and cabbage.
I used American Sandwich Bread, which is easily available in all supermarkets.
When shaping the bread rolls, ensure there are no gaps/cracks and you get a clean, smooth surface, else the hung curd can ooze out while frying.
After shaping the bread rolls, it is important to keep them in the fridge so that they get dehydrated a bit. Don’t cover them when you keep them in the fridge.
In the recipe, I have suggested keeping them in the fridge for 1-2 hours. That is the minimum time required in the fridge. You can keep them longer. For example, you can make them at night, keep them in the fridge overnight and fry them the following morning.
Fry the bread rolls on medium-high heat. If oil is not hot enough, the bread rolls will soak up a lot of oil and become greasy.
If you don’t consume them immediately after frying, at the time of serving, you can reheat them in the air fryer at 200 degrees C for 5-6 minutes on Air-Fryer mode.

Here is the recipe in printable format: