Paneer and Potato Bread Rolls

1.Boil the cubed potatoes in salted water until tender, about 15 minutes. Drain and mash them in a bowl until smooth.

2.In a pan, heat 2 tablespoons of oil over medium heat. Add cumin seeds and mustard seeds, allowing them to crackle.

3.Add the crumbled paneer to the pan, followed by garam masala, red chili powder, turmeric powder, and salt. Stir well to combine and cook for 3-4 minutes until heated through.

4.Add the mashed potatoes and chopped coriander leaves to the paneer mixture. Mix thoroughly and adjust seasoning if necessary. Remove from heat and let it cool slightly.

5.Trim the crusts off the bread slices and flatten each slice with a rolling pin to make it pliable.

6.Take a small portion of the potato-paneer mixture (about 1 tablespoon) and place it in the center of a flattened bread slice. Roll it tightly, sealing the edges with a little water to prevent the filling from escaping.

7.Repeat the process with the remaining bread and filling until all are rolled.

8.In a deep frying pan, heat oil over medium heat. Once hot, gently slide in the bread rolls, frying them in batches until golden brown on all sides, about 3-4 minutes per batch.

9.Remove the rolls with a slotted spoon and drain on paper towels to remove excess oil.