Paneer is a kind of fresh cheese very popular in Indian vegetarian cuisine. It is extremely versatile and can be used for preparing both savory and sweet snacks, appetizers, the main course and desserts. Although it looks like tofu, it is way more flavorful and has a great texture. In Delhi, getting bits of paneer in flatbreads like Kulchas and Bhaturas are pretty common. Here I have stuffed a regular white bread dough with a spicy paneer mixture and rolled it to shape it like a loaf. You can serve the pretty slices with some chutney as a snack. This recipe makes one fairly large loaf.
Prep Time: 15 min Rising Time: 45+45 min Baking Time: 50 min Serves: 1 loaf
Lukewarm Milk: 1 cup
Yeast: 1/2 tbsp
Sugar: 1 tsp
Salt: 1 tsp
Refined oil: 4 tbsp
All purpose flour/Maida: 3 cups
Milk: 2 tbsp (for brushing)
Grated paneer: 2 cups
Cumin seeds: 1/2 tsp
Chopped coriander leaves: 2 tbsp
Lemon juice: 1 tbsp
Amchur or dried mango powder: 1 tsp (If you don’t have this, just use 1 more tbsp of lemon juice)
Cumin powder: 1 tbsp
Garam masala powder: 1 tbsp
Coriander powder: 1 tsp
Chilli powder: 1 tsp
Turmeric powder: 1/2 tsp
Melted butter: 1 tsp
Salt to taste
1) Dissolve sugar in lukewarm milk and mix the yeast. Cover and let it proof for 10 minutes. You can also use water instead of milk, but I prefer milk as it makes the dough softer.
2) Sift the flour in a large bowl, add salt and oil and pour the yeast mixture. Mix well and make a dough. Knead for at least 6-7 minutes and cover with a damp cloth for 45 minutes so that it can rise.
(Note: if you are using instant yeast, let the dough rest for only 5 minutes and fill in the stuffing. Using instant yeast means you have to let the bread rise once and not twice, as mentioned in step 5)
3) Meanwhile, mix all the ingredients for the stuffing and keep it ready. Once the bread has almost doubled in size, roll it out into a long oval shape. Make sure it is not too thick or thin.
4) Spread the paneer mixture all over it and start rolling it from one side like a newspaper or a Swiss Roll.
5) Seal the edges by pressing on the sides and cover it so that it can rest for 45 minutes in a flat cookie tray or baking dish.
(Note: This step is compulsory for those using instant yeast too, as you have to let the loaf rise at least once)
|Turn it over so that the sealed edges are tucked under the dough. I forgot to take a picture after doing that and so you can still see the sealed edge on top.|
6) The dough will increase in size by now. Preheat the oven to 400 degrees F. Make 3 or 4 shallow slits on top of the loaf and brush a little milk over it.
Bring down the temperature to 375 degrees F and bake it for 45-50 minutes till the top is golden brown.
7) Always tap the bottom of the loaf to check if it sounds hollow. This means the loaf is baked properly.
8) Rub some butter over it to keep the crust soft and place the loaf on a cooling rack for at least 30 minutes before you cut it.
9) Slice the loaf and you will see the beautiful paneer spiral stuffing inside. Serve warm with mint-coriander chutney or any pickle.