Skip to main content

Blog Picks : Oregano, Onion and Paneer Rolls



These started off as dill, onion and paneer rolls in Aparna's kitchen a few days back. I loved the interplay of fragrant herbs, paneer and crunchy onions. Plus anything that's a small roll and not a loaf is an instant hit in my view. I didn't have dill when temptation to bake this roll struck me last night, but I had a pack of oregano I didn't have instant use for. This is the only change I made in Aparna's super-easy recipe.

Start by adding a tbsp of honey and 1 1/2 tsp yeast to 1/2 cup warm milk. Leave it for 10-15 minutes until the yeast is bubbling. Mix a cup each of plain flour and whole wheat flour with 1 finely chopped onion, 1/2 cup crumbled paneer, 2 tbsp chopped oregano, 1 tbsp oat bran and 1/2 tsp salt. Add the yeast mixture and knead until you get a soft, smooth and elastic dough. Form the dough into a ball and place in an oiled bowl. Cover and allow to rise till double in volume.

Gently deflate the dough and shape into 6 rolls. Place on a greased baking sheet and allow to rise a little for about 20 minutes. Bake at 180C for 30 minutes or till the rolls have browned.

This was my first time baking with whole wheat flour and I was pleasantly surprised with the texture. The rolls also kept well for a day, and were great for sandwiches this morning.

Comments

Bharti said…
I'm getting hungry looking at your rolls! Love the combo of oregano and cheese.
Srivalli said…
Simran that has come out really so well..would love that paneer inside!

btw you can get the method for curd rice here

http://cooking4allseasons.blogspot.com/2007/07/traditional-curd-rice.html

its not a silly question...getting the perfect taste takes practice...:)
Rachel said…
love the flavours used :)
CurryLeaf said…
Delicious.I too had bookmarked Aparna's dill rolls.You did it.Cheers
Sunshinemom said…
Rolls are on my mind too, now!
Sagari said…
love the combo of ingredients used,nice recipe
Oregano sounds very good, Simran. I'm really glad the rolls turned out well. I know I making the se again with oregano rather than dill. :)
I came across your blog while looking for some Indian food recipes and liked a lot. How amazing! I will keep an eye out for all your recipes :)

Popular posts from this blog

Announcing AWED : Britain

Before I ate my first Italian wood fired pizza, before I went to that swanky Japanese sushi bar for the first time, or the neighborhood Chinese joint, the first non-Indian cuisine I encountered was British. Not real food, mind you, but the tempting, oh so delicious descriptions in my favorite novels. From Enid Blyton to Jane Austen to P.G. Wodehouse, every favorite character in every favorite novel seems to have food on their mind. Yes, British food gets ridiculed a lot. But forget their main course dishes for now, and think of the full English breakfast and the elegant afternoon teas. Then try imagining the world without cucumber sandwiches or potato chips and you will realize you can't do without British food. Which is why when I saw that DK was looking for hosts for her monthly event AWED (A Worldly Epicurean's Delight) and there has never been a British AWED, I promptly signed up. The rules are simple really: Make any vegetarian or vegan British dish (eggs are

Mystery Fruit

This only happened a few times every year, just when the rainy season kicked in. A street hawker will come by, straw basket on head. He will yell "kaul chapni" and I will run out to buy a bundle of these. Stuck together like flowers, they looked like a bouquet. Every hole contains a little fruit. You break out the package, peel the tiny fruit that pops out and eat it. Done slowly, it can take you an hour to eat an head. Or did, when I was about 12 years old. That was the last time I saw this fruit. I've never seen it again, didn't even know what it was called or where it came from. Three weeks back, Vikram Doctor wrote about a store in Khar that sells Sindhi foods. He described this fruit and I knew it came from my vivid childhood memories. And finally, I knew we were talking about lotus fruit. Now talk about coincidences. Last weekend, I was passing by a lane in Bandra and for the first time in many, many years I saw the straw basket filled with my mytery fru

Of Brun and Bun Maska

There is more to Bombay's breads than the pao that goes into pao bhaji and vada pao. There's Brun. and there's bun. We will get there. First, you have to get to know the city's Parsis. And Iranis, who are also Zoroastrians, but came to city a little later, in the late 19th or early 20th century. And when they came, they brought with them these little cafes that dot the city. I am no expert on Irani chai cafes. And I can't tell you whether Yazdani Bakery will provide you the best experience or Kyani's. But I can tell you a few things you need to ignore when you get there. Appearances don't matter; so ignore the fact that the marble/glass top tables and the wooden chairs look a bit dilapidated. Also ignore the rundown look the place sports. Instead, get yourself settled. And order a bun muska. This one's familiar to you as a first cousin of the soft hamburger bun. It's similar, but just a tad bit sweeter. Maska, of course, is the generous dollop o