Eat To Live, Live To Eat, With Chef Khan

This Mother’s Day, our very own Chef Khan has a delectable, appetizing recipe for all our viewers! Why not surprise your mother by trying out Chef Khan’s Delicious Crumbed Paneer Bread Rolls!

Rizwan Khan- The Culinary Expert

Sankara Hotel │ Sarova Stanley │ Park inn by Radisson │ CUT by WOLFGANG PUCK (DOHA)

CRUMBED PANEER BREAD ROLLS (serving for 8)

INGREDIENTS

1. ½ kg grated paneer
2. 3 medium sized potatoes (boil potatoes with the skin on in salted water till ¾ cooked then peel
off the skin and grate)
3. 250 grams grated cheddar cheese
4. ½ cup of tinned corn
5. ½ bunch chopped coriander
6. 1 tablespoon cumin seeds
7. 1 teaspoon of turmeric powder
8. 1 tablespoon chilli powder
9. 1 teaspoon garam masala
10. 1 tablespoon salt and 1 tablespoon pepper to taste
11. Flour to dust
12. 3 Eggs whisked
13. 1 cup of bread crumbs

METHOD

STEP 1
In a mixing bowl mix ingredients (1-10) till evenly distributed and check seasoning.
Chill the mixture in the fridge for around 20 minutes.

STEP 2
Cut the edges of your bread and roll your bread with a rolling pin until your bread becomes thin evenly. Then Spread out your mixture across your bread and fold inwards till the end of your bread. Pass them through the flour, whisked eggs and through your bread crumbs.

STEP 3
Deep fry them in oil for 4-5 minutes till golden brown.

STEP 4
Cut rolls in half & plate out with blobs of ketchup on the side (as shown in the picture).