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Indian Vegetarian Recipes

paneer sandwich

https://www.vegrecipesofindia.com/paneer-sandwich-recipe/

paneer sandwich recipe with step by step photos. this paneer sandwich recipe is simple, easy and a tasty breakfast or snack idea of grilled paneer sandwich.

there are many ways you can make paneer sandwich. in this post i am sharing 2 methods.

recipe 1 – this sandwich recipe is made with paneer stuffing and is an indian style sandwich.
recipe 2 – this version is more healthy as veggies are added in the paneer sandwich. both the recipes are tried and tested and taste good.

you can grill or toast these paneer sandwiches. you will need green chutney or sandwich chutney to prepare these sandwiches. i have mentioned the sandwich chutney recipe below. if you do not have this chutney, then you can even skip it.

sandwich chutney recipe for paneer sandwich

method: rinse 1 cup tightly packed coriander leaves and 2 green chillies very well in water. drain all the water and add the rinsed leaves in a small grinder jar. add ½ tsp chaat masala powder and salt as required. grind the chutney ingredients till smooth. no need to add water while grinding as there is enough moisture after rinsing the coriander leaves which helps them to grind to a smooth chutney. if you are unable to grind, then add 1 or 2 teaspoons of water. remove sandwich chutney and keep aside. a few drops of lemon juice can also be added.

i have divided the entire post into following parts:

this first recipe shared is an indian style paneer sandwich which includes green chutney, spices and herbs. you can alter the amount of spices and herbs as per your taste buds.

how to make paneer sandwich (indian style) – recipe 1

1. crumble 200 grams paneer in a bowl or pan. do not crumble finely. some small chunks of paneer is fine. you can even chop paneer in small cubes instead of crumbling.

2. add the following spice powders – 1 pinch of turmeric powder, ¼ teaspoon cumin powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon coriander powder (ground coriander), ½ teaspoon garam masala powder, ½ teaspoon dry mango powder (amchur powder).

3. add 2 tablespoon fresh curd (yogurt). also season with salt as per taste.

4. mix very well.

5. take the bread slices and spread some butter on them. i have used whole wheat bread. you can use any bread of your choice like brown bread, white bread, multigrain bread or whole wheat sandwich bread.

6. spread sandwich chutney on the slices. recipe of sandwich chutney is mentioned in recipe card below. addition of sandwich chutney is optional and you can skip it also. or you can use any green chutney you have like mint chutney or coriander chutney or mint coriander chutney.

7. now place some thin onion slices and sliced bell pepper. i have used red bell pepper (red capsicum or shimla mirch), you can use green or yellow bell pepper or skip them altogether.

8. sprinkle some chaat masala on top.

9. add the paneer stuffing.

10. cover with the remaining bread slices on which both butter and sandwich chutney has already been spread.

11. place the paneer sandwiches in a preheated sandwich maker.

12. grill till crisp and golden.

remove and serve grilled paneer sandwich hot or warm with any dip or sauce of your choice. you can serve it with tomato ketchup or pudina chutney or coriander chutney or any chutney or dip of your choice.

tips for making paneer sandwich

  • i have used whole wheat bread to make these sandwiches. you can use any bread of your choice like brown bread, white bread, multigrain bread or whole wheat sandwich bread.
  • these sandwiches taste best with fresh paneer. if you use frozen paneer, then the stuffing feels a bit dry. if you buy paneer from a halwai or from a store, then make sure the paneer is moist and fresh. or else you can make paneer at home.
  • to make a vegan version of paneer sandwich, replace paneer with tofu and butter with olive oil. also don’t forget to use vegan curd.
  • green chutney can be skipped. you can be creative by adding vegan or vegetarian mayonnaise or hung curd or cream cheese as a spread.

vegetable paneer sandwich – recipe 2

this veg paneer sandwich which i make sometimes, is a variation of the bombay veg sandwich. along with the paneer, vegetables & the green chutney, the sandwich becomes a healthy one.

if you don’t have the veggies, then you can still make the sandwich with the paneer stuffing. in this recipe i made a fusion of italian and indian flavors. the paneer has italian-indian herbs in it, whilst the veggies is spiced with indian spices. for the paneer stuffing, i have used basil leaves, celery and coriander. you can make good fusion sandwiches by combining different flavors. to make a vegan version of paneer sandwich, replace paneer with tofu and butter with olive oil.

here i have used homemade whole wheat bread. you can use any bread like brown bread or white bread to make this sandwich.

i served the veg paneer sandwich with coriander chutney and tomato sauce. however, the sandwich can also be served with basil pesto.

INGREDIENTS
for sandwiches
8 to 10 slices of whole wheat bread or brown bread or white bread
1 medium size tomato
1 beetroot – boiled and peeled
1 potato – boiled and peeled
1 medium size onion – peeled
chaat masala as required
cumin powder as required
butter or olive oil as required

for paneer stuffing
200 grams paneer (cottage cheese)
4 to 5 italian basil leaves
1 teaspoon chopped celery
1 tablespoon chopped coriander leaves (cilantro leaves)
½ teaspoon dry oregano
¼ teaspoon black pepper powder
¼ teaspoon red chili powder or red chili flakes
1 green chili – chopped
rock salt or black salt as required

how to make veg paneer sandwich – recipe 2

1. crumble the paneer with your hands or grate it. add the chopped basil, celery, coriander leaves, green chillies along with black pepper, red chilli powder and salt. mix well.

2. spread or brush some butter or olive oil on the bread. add a tbsp or more of the paneer mixture on the bread. sprinkle some chaat masala and cumin powder. place two or three slices each of boiled potato, onion, boiled beetroot and tomato. sprinkle some salt, chaat masala and cumin powder again.

3. place the second buttered or oiled bread on top and either grill or toast the sandwich. here i have used my old sandwich hand toaster which works on stovetop.

4. once the sandwiches are browned, then remove and spread some butter if required on the sandwiches. serve veg paneer sandwich hot with mint chutney and tomato sauce.

more sandwich recipes

this paneer sandwich recipe is from the archives and was originally published on 29 jan 2017. the post has been updated and republished on 28 sep 2019.

Paneer Sandwich

Servings (change the number to scale):3

This is a simple and easy breakfast or snack idea of grilled paneer sandwich.

(1 CUP = 250 ML)

main ingredients for paneer sandwich

  • 200 grams paneer – crumbled (cottage cheese)
  • 2 tablespoon curd (yogurt)
  • 1 pinch of turmeric powder
  • ¼ teaspoon cumin powder
  • ½ teaspoon kashmiri red chilli powder
  • ½ teaspoon coriander powder (ground coriander)
  • ½ teaspoon garam masala powder
  • ½ teaspoon dry mango powder (amchur powder)
  • salt as required

other ingredients for paneer sandwich

  • 1 medium onion – thinly sliced in rounds
  • 1 small to medium red capsium – thinly sliced (bell pepper)
  • chaat masala as required
  • green chutney or sandwich chutney as required
  • butter as required
  • 12 to 14 bread slices, whole wheat or brown or multigrain or white bread

preparation for paneer sandwich

  • crumble 200 grams paneer in a bowl or pan.
  • do not crumble finely. some small chunks of paneer is fine. you can even chop paneer in small cubes instead of crumbling.
  • add the following spice powders: 1 pinch of turmeric powder, ¼ teaspoon cumin powder, ½ teaspoon kashmiri red chilli powder, ½ teaspoon coriander powder, ½ teaspoon garam masala powder, ½ teaspoon dry mango powder (amchur powder).
  • add 2 tablespoon curd (yogurt or dahi).
  • also season with salt.
  • mix very well.

making paneer sandwich

  • take the bread slices and spread some butter on them.
  • spread sandwich chutney on the slices.
  • now place some thin onion slices and sliced bell pepper.
  • sprinkle some chaat masala on top. place the paneer stuffing.
  • cover with the remaining bread slices on which both butter and sandwich chutney has already been spread.
  • place the paneer sandwiches in a preheated sandwich maker.
  • grill till crisp and golden.
  • remove and serve paneer sandwiches hot or warm with any dip or sauce of your choice.

veg paneer sandwich – recipe 2


ingredients
for sandwiches

  • 8 to 10 slices of whole wheat bread or brown bread or white bread
  • 1 medium size tomato
  • 1 beetroot – boiled and peeled
  • 1 potato – boiled and peeled
  • 1 medium sized onion – peeled
  • chaat masala as required
  • roasted cumin powder as required
  • butter or olive oil as required

ingredients for paneer stuffing

  • 200 grams paneer (cottage cheese)
  • 4 to 5 italian basil leaves
  • 1 teaspoon chopped celery
  • 1 tablespoon chopped coriander leaves
  • ½ teaspoon dry oregano
  • ¼ teaspoon black pepper powder
  • ¼ teaspoon red chili powder or red chili flakes
  • 1 green chili – chopped
  • rock salt or black salt as required

method to make veg paneer sandwiches

  1. crumble the paneer in a bowl.
  2. add all the fresh herbs, oregano, green chilies, red chili powder, pepper powder and salt. mix well.
  3. slice all the veggies thinly.
  4. spread butter on the bread or brush some oil. place the paneer mixture on the bread.
  5. sprinkle some chaat masala and jeera powder.
  6. place the two or three slices of each veggie on the paneer stuffing.
  7. sprinkle again some salt, chaat masala and cumin powder.
  8. place the other buttered slice on the top. either grill or toast the paneer sandwich till crisp and browned from both sides.
  9. brush some oil or butter on the top of the sandwiches. serve veg paneer sandwich hot with mint coriander chutney and tomato sauce.
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Indian Vegetarian Recipes

Coconut poli recipe- with wheat flour

Coconut poli recipe – with wheat flour – Kayi holige, Coconut puran poli thengai poli, Coconut obattu recipe – Sweet flatbreads stuffed with coconut and jaggery-based filling. Thengai poli with full video and step-by-step pictures.

First I want to share very happy news with you all. It’s Jeyashri’s kitchen’s 12th anniversary. The journey started on August 19 2009 and with all your constant support, we are now stepping into the 13 th year of blogging. Jeyashri’s kitchen has over 1300 plus vegetarian recipes which I learnt from my grandmother, mom, mother-in-law, relatives, friends, friend’s mom and many more people.

The quench to learn new recipes and share them in Jeyashri’s kitchen is the major key that keeps me going in this journey. I extend my thanks and heartfelt gratitude to all my readers for supporting me and looking forward to the same in the coming up years as well.

Coconut poli recipe I have already posted in Jeyashri’s Kitchen many years back. I always wanted to try it out with wheat flour. Though I have posted Maharastrian style puran poli, it is more like a sweet poornam stuffed paratha. I want to make coconut poli with wheat flour using the traditional method of patting the polis with fingers.

My mom is an expert in making polis and she always makes poli in bulk. The softness of her poli, I haven’t seen that anywhere. She inherited that from my grandmother who also does poli extremely well. I have posted my amma’s version of Paruppu poli in Jeyashris kitchen a long time back. But that is using maida flour.

When I decided to make a sweet post for Jeyashri’s Kitchen anniversary, my mind wanted to post this recipe only. As avani avittam and Varalakshmi nombu are coming up, I thought this is the perfect time to share this coconut poli recipe with wheat flour. I called up my mom and asked her the tips and followed the same.

The poli turned out extremely well and I felt so happy that I recreated the closest texture of her polis.

Also, check out

Coconut poli recipe with wheat flour

Coconut poli

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Coconut poli with wheat flour

Soft polis made using whole wheat flour and stuffed with coconut and jaggery poornam
Course Sweet, Traditional sweet
Cuisine Indian
Keyword Festival recipes, South Indian festival, sweets
Prep Time 40 minutes
Cook Time 20 minutes
Resting time 30 minutes
Total Time 1 hour 30 minutes
Servings 4 polis
Author Jeyashri suresh

Ingredients

  • ½ cup whole wheat flour
  • ¼ tsp salt
  • ½ tsp turmeric powder
  • 7 tsp sesame oil
  • Water to make the dough
  • Ghee as needed to make the poli

For the poornam

Instructions

  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.

Meanwhile, let’s make the poornam.

  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
  • Allow this to cool completely.
  • Make the dough into lemon sized balls.
  • Also, make the poornam also into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.

Video

Notes

  1. You can store this in the refrigerator and reheat and serve this the next day.
  2.  The same coconut poli poornam can be used for making kozhakattai too.
  • In a bowl add the wheat flour, salt and turmeric powder.
  • Mix well and add water little by little to knead a soft pliable dough.
wheat flour poli
  • Add 4 tsp of sesame to this and knead well.
  • Smear 3 tsp of oil on the top and keep it covered for 30 minutes – 1 hour.
  • Always use sesame oil for making polis.
wheat flour coconut poli
  • Meanwhile, let’s make the poornam.
  • In a pan add the jaggery and add 2 tbsp of water.
  • Once the water starts boiling add the grated coconut.
  • If you want to filter the jaggery water, go ahead and do it and then add the coconut.
  • Cook for 2 minutes, it will come to whole mass.
thengai poli
  • Let the water evaporates but the poornam should not solidify.
  • Else we can’t pat the polis. The poornam should be soft.
  • Add 1 tsp ghee and ½ tsp cardamom powder to this.
  • Mix well and switch off the flame.
coconut poli
  • Allow this to cool completely.
  • Also, make the poornam also into lemon sized balls.
  • Make the dough into lemon sized balls.
  • You can either use a banana leaf or butter paper.
  • I used a butter paper, grease the paper.
  • Place a dough ball in the center.
  • Grease your hands with ghee and pat this gently and make a small disc.
  • Place the poornam in the center.
  • Gently close the edges.
  • Now start patting the polis using your fingers.
  • Do not use rolling pin.
thengai poli
  • Gently push the inside filling to all the sides of the poli.
  • Let the edges be thin.
  • Patiently do this process.
Thengai poli
  • Heat a pan and gently take out the poli from the paper.
  • Place it on the tawa.
  • Cook on both sides.
Obbatu recipe
  • Smear ghee on both sides.
  • Once it is cooked on both sides, take out from the pan.
  • Repeat this for the rest of the polis.
  • I was left with one extra dough ball.
  • The poornam came for 4 polis only.
  • This whole wheat poli stays soft for 6-7 hours.
Thengai poli recipe

Notes:

  • You can store this in the refrigerator and reheat and serve this the next day.
  • The same coconut poli poornam cane be used for making kozhakattai too.

The post Coconut poli recipe- with wheat flour appeared first on Jeyashri’s Kitchen.

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