Scramble the paneer. In a bowl, add the red chilli powder, cumin powder, garam masala, finely chopped coriander leaves, onions, salt and tomato ketchup and mix this nicely using your hand along with the scrambled paneer.
Cut the sides of the bread using a knife.
Do this for the rest of the bread.
Roll the bread now using a rolling pin as we do for roti.
Keep the paneer mixture at one end of the bread and roll it tightly.
Brush the rolls with butter and keep in a tawa.
Carefully turn them to make the breads evenly toasted.
Cut them into two pieces and enjoy hot with tomato ketchup.
Recipe courtesy: Jeyashri`s Kitchen
Bawarchi of the week
A self taught passionate cook whose life is food and cooking. She is on a mission to keep the lesser-known `ravuthar` traditional recipes from slipping into food oblivion.