Paneer Bread Recipe – Spicy Indian Street Food Delight

Last Updated on 2 months by Neha Deshmukh

Paneer Bread Recipe – Spicy Indian Street Food Delight

Hey everyone! If you’re anything like me, you absolutely love a good street food snack. And this Paneer Bread recipe? It’s a total game-changer. Seriously, it’s the perfect blend of comforting flavors and a little bit of spice – everything I crave when I want something quick, satisfying, and totally delicious. I first made this when I was craving something different from the usual samosas and pakoras, and it quickly became a family favorite. Let’s get cooking!

Why You’ll Love This Recipe

This isn’t just another paneer recipe; it’s a delightful twist on Indian flavors using simple ingredients. It’s quick to whip up – ready in under 20 minutes! – making it perfect for a weeknight snack or a last-minute party appetizer. The combination of soft paneer, crispy bread, and a tangy-spicy masala is simply irresistible. Plus, it’s super customizable, so you can adjust the spice level to your liking.

Ingredients

Here’s what you’ll need to make this amazing Paneer Bread:

• 8 slices whole wheat bread
• 100g paneer, cubed
• 30g roasted peanuts
• 100g red onion, thinly sliced
• 200g tomatoes, chopped
• 1 tbsp vegetable oil
• 1 tsp mustard seeds
• 0.5 tsp turmeric powder
• 1 tsp red chili powder
• 1 green chili, finely chopped
• 2 tbsp coriander leaves, chopped
• 50g pomegranate seeds
• Salt to taste

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference.

• Whole Wheat Bread: I love using whole wheat bread for a bit of extra texture and nutrition. It holds up really well to the masala. You can use white bread if you prefer, but the whole wheat adds a lovely nutty flavor.
• Paneer: Fresh paneer is best! I usually get it from my local Indian grocery store. If you can’t find fresh, frozen paneer works too – just thaw it completely and gently squeeze out any excess water.
• Spice Levels: Indian cuisine is all about the spice! This recipe calls for 1 tsp of red chili powder, which gives it a nice kick. But feel free to adjust it based on your preference. Some regions in India prefer a milder flavor, while others like it fiery hot. My grandma always added a pinch of Kashmiri chili powder for color and a milder heat.

Step-By-Step Instructions

Alright, let’s get cooking! It’s easier than you think.

1. Heat the oil in a pan over medium heat. Once hot, add the mustard seeds. Let them splutter – that’s when you know they’re ready to release their flavor!
2. Add the sliced onions and sauté for 2-3 minutes, until they become translucent and slightly softened.
3. Now, add the turmeric powder, red chili powder, salt, and chopped tomatoes. Cook for 5-6 minutes, stirring occasionally, until the tomatoes soften and break down into a lovely masala.
4. Gently mix in the cubed paneer and cook for just a minute. You don’t want to overcook the paneer, or it will become rubbery.
5. Add the bread cubes and gently combine everything with the masala. Cook for another 1-2 minutes, making sure the bread is nicely coated.
6. Finally, garnish with green chili, roasted peanuts, pomegranate seeds, and fresh coriander leaves. Serve immediately while it’s hot and crispy!

Expert Tips

• Don’t overcrowd the pan! Work in batches if necessary to ensure everything cooks evenly.
• For extra crispy bread, you can lightly toast the bread slices before adding them to the pan.
• A squeeze of lemon juice at the end brightens up the flavors beautifully.

Variations

This recipe is a blank canvas for your creativity! Here are a few ideas:

• Vegan Adaptation: Substitute the paneer with firm or extra-firm tofu, pressed to remove excess water.
• Gluten-Free Adaptation: Use your favorite gluten-free bread. Just be mindful that it might be a bit more delicate, so handle it gently.
• Spice Level Adjustment: For a milder flavor, reduce the red chili powder to ½ tsp or omit it altogether. For a spicier kick, add a pinch of cayenne pepper or a finely chopped Serrano chili.
• Festival Adaptations: This makes a fantastic Navratri snack (using gluten-free bread, of course!). It’s also a huge hit at street food fairs and gatherings. My friend makes a huge batch for Diwali parties every year!

Serving Suggestions

This Paneer Bread is fantastic on its own as a snack. But it also pairs well with:

• A side of mint-coriander chutney
• A cooling raita (yogurt dip)
• A cup of masala chai

Storage Instructions

This is best enjoyed fresh, but if you have leftovers, you can store them in an airtight container in the refrigerator for up to a day. The bread will lose some of its crispness, but it will still taste delicious! You can reheat it in a pan or oven to crisp it up a bit.

FAQs

Let’s answer some common questions:

What type of paneer works best in this recipe?

Fresh, soft paneer is ideal. But frozen paneer works in a pinch – just make sure to thaw it completely and squeeze out any excess water.

Can I make this ahead of time?

It’s best to assemble and cook this right before serving to maintain the crispness of the bread. However, you can chop the vegetables and cube the paneer ahead of time to save some prep work.

How can I adjust the spice level?

Easily! Reduce or increase the amount of red chili powder, or add a pinch of cayenne pepper for extra heat.

Is it possible to bake this instead of frying/sautéing?

You can! Toss the bread cubes and paneer with the masala and spread them on a baking sheet. Bake at 180°C (350°F) for 10-15 minutes, or until golden brown and crispy.

What is the best way to store leftover paneer bread?

Store in an airtight container in the refrigerator for up to a day. Reheat in a pan or oven to restore some crispness.

Enjoy making this delicious Paneer Bread! I hope it becomes a favorite in your home too. Let me know in the comments how it turns out for you!