Pudina Paneer Potato Rolls/Stuffed Bread Rolls

By Priya Srinivasan - I Camp in My Kitchen - Monday, May 14, 2012

Stuffed Buns were always in my Bake List, Tried baking them once and  failed miserably. Since yeast is behaving well these days with me, i thought of trying my long-time wish of Stuffed Buns for this Month's Magic Mingle Pudina and Paneer. Loved the result. I got around dozen rolls, packed half a dozen for my brother's family and rest we enjoyed for the next day Breakfast. 


1 Cup All Purpose Flour
1/2 Cup Whole Meal Bread Flour
1 Cup Warm Water (In case using All Purpose flour,use only 1/2 Cup of Water and add more as required)
1/2 tbsp Instant Yeast
1/2 tsp Salt
1 tbsp Sugar

For the Filling
2 Large Potatoes, peeled, cubed and boiled
1/2 Cup Crumbled Paneer
1/2 Cup Mint/Pudina leaves
1 medium size onion, finely chopped
3 green chilies
2 cloves of garlic
1/2 tsp red chili powder
1/2 tsp Coriander powder
1 tbsp oil
Salt to taste

1 tbsp White Sesame Seeds
1/4 Cup Milk + 2 tbsp Oil mixed together 

Prepare the filling
  • Take Pudina/Mint leaves, garlic and green chilies and grind them to a paste in a Mixer.
  • In a Non-Stick pan, Heat Oil and Saute Onion, until translucent. Next add ground pudina/mint mixture to it and saute for 3 minutes.
  • Add Dry Masala Powder's and Salt and Let this cook for 3 minutes more.
  • Add Mashed Potato and mix well. Next Add Crumbled Paneer to this, Mix well. And Let it cook for another 5-8 minutes, until there is no moisture and filling comes together. 
  • Take it off the Stove and let it cool.

Preparing the Dough
  • Take both the flour, yeast, Salt and Sugar Mix together with warm water. Add oil and knead  until you get a smooth dough.
  • Apply oil and allow to rise for 40-45 minutes. By this time it will be double its initial size.
  • In the mean time, prepare the filling.
  • Punch down the air in the dough and divide the dough into two equal portions. In case not using the full dough, refrigerate the other half.
  • Grease a Baking tray and line it with Parchment paper. 
  • Generously flour the rolling surface and start rolling the dough. The rolled out dough must be at least half inch thick.
  • Spread 3-4 tbsp of filling on the dough and Roll it and cut it into 4-5 equal rolls. Place the rolls with the cut side up in the greased pan. Repeat the same with the remaining dough. 
  • Apply Milk-oil Wash on top and Sprinkle sesame seeds. Let it sit for another 30 minutes. 
  • Preheat the Oven to 180C. Bake the rolls for 25-30 minutes or until the top brown.
  • Take it out of the Oven, Let it cool, Serve Warm with Tomato Ketchup and as an Accompaniment to any Warm Soup.

Sending this to Magic Mingle#5, happening @ Sizzling Tastebuds

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  1. Well done Priya, those rolls came out prefect and yummy.

  2. wow very nice one..nice pics...
    Pls check out my

    and do participate

  3. nice combo of flavors. they look so yummy.

  4. Loved these rolls priya! i will try this

  5. Looks flavorful and delicious rolls...

  6. wow yummy rolls...nice evenin snack....

  7. awesome combo priya! Would be great with a masala chai :)

  8. That is a very nice recipe! Wonderful clicks!!

  9. So many things to learn before buying a microwave oven. Nice Rolls.

    Hema's Adugemane

  10. Kathiroll is one of my favourites! Yours looks great :) I make it often as i never manage to set paneer properly and get a crumbled one, making it perfect for this! chowringhee kathi roll


Thanks a Lot for taking your time out and Visiting my Kitchen!!!!! Your Valuable Comments keep me going!!! Feel free to ask your doubts , i will definitely try reply you back. Good Day!!!