Paneer Pinwheels
These paneer pinwheels are a fun, flavorful appetizer that comes together quickly for a snack or party starter. They have a nice crispy crust with a soft, spiced paneer filling.
Ingredients
- 200 grams paneer
- 0.5 cup finely chopped onion
- 0.5 cup finely chopped bell pepper
- 2 tablespoons finely chopped fresh cilantro
- 1 teaspoon ginger-garlic paste
- 0.5 teaspoon cumin powder
- 0.5 teaspoon coriander powder
- 0.25 teaspoon turmeric powder
- 0.25 teaspoon red chili powder
- 0.25 teaspoon garam masala
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 2 tablespoons oil
- 4 slices whole wheat bread
- 2 tablespoons all-purpose flour
- 0.25 cup water
- 0.5 cup breadcrumbs
Instructions
- Crumble 200 grams paneer into a bowl. Add 0.5 cup finely chopped onion, 0.5 cup finely chopped bell pepper, 2 tablespoons finely chopped fresh cilantro, 1 teaspoon ginger-garlic paste, 0.5 teaspoon cumin powder, 0.5 teaspoon coriander powder, 0.25 teaspoon turmeric powder, 0.25 teaspoon red chili powder, 0.25 teaspoon garam masala, 0.5 teaspoon salt, and 0.25 teaspoon black pepper. Mix everything well until combined.
- Heat 2 tablespoons oil in a small pan over medium heat. Add the paneer mixture and cook for 3-4 minutes, stirring occasionally, until the raw smell of spices goes away and the mixture is slightly dry. Let it cool completely.
- Trim the crusts from 4 slices whole wheat bread. Gently flatten each bread slice with a rolling pin.
- Spread an even layer of the cooled paneer mixture over each flattened bread slice, leaving a small border around the edges.
- Carefully roll each bread slice tightly into a log. Press gently to seal the edges.
- In a small bowl, whisk together 2 tablespoons all-purpose flour and 0.25 cup water to make a thin slurry. Place 0.5 cup breadcrumbs in another shallow dish.
- Dip each bread roll into the flour slurry, ensuring it's lightly coated. Then, roll it in the breadcrumbs, pressing gently so the breadcrumbs stick all over.
- Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
- Carefully slice each bread roll into 0.75 inch thick pinwheels. Arrange the pinwheels on the prepared baking sheet in a single layer.
- Bake for 15-20 minutes, or until golden brown and crispy, flipping them halfway through for even browning.
- Transfer the baked paneer pinwheels to a serving platter and garnish with 1 tablespoon finely chopped fresh cilantro. Serve hot with green chutney or ketchup.