Sweet Chili Mushroom Paneer Bread Rolls


Combining my love for Indochinese with your next 2019 cheat day meal. It’s okay to indulge in carbs sometimes. My mom says it’s good for you.

Bread rolls are a snack time staple in my super Indian household. Typically, they’re made with a potatoes-peas-spices filling, but I wanted to kick it up a notch. Indochinese is one of the best kinds of fusion foods out there and it’s heavily present in India whether on the streets or in restaurants. It’s even reached the states. Like I can’t live without my lollipop chicken, hakka noodles, and chili paneer. 

Indochinese food has the perfect combination of sweet and spicy. 

I love fusion food. I love making fusion food even more fusion (if that even makes sense). This is my homage to just that. I’ve used my sweet chili mushroom-paneer mixture in sliders, wraps, and now bread rolls. I love innovating. I love creating. I love cooking.

Bake them. Fry them. Do as you please. But don’t be a DQ. Just tell yourself carbs are okay. Good food is worth it. Plus these rolls are vegetarian. You can just go do an extra 10 minutes of yoga. You’ll be fine.

Or you know, get a fancy AF Pelothan Bike.

Sweet Chili Mushroom Paneer Bread Rolls. Mouth-full name. Stomach-full game. Bon Appétit, my loves. **

PREP: 40 minutes
TOTAL: 1 hour 10 minutes
YIELD: 4-8 servings


  • 14 slices of bread
  • 1 12oz. pack of Paneer, crumbled using food processor or diced into small pebble size pieces
  • 1 8oz. package White Button Mushrooms, diced small
  • 1 Red Onion, chopped small (equivalent to ~1 cup)
  • 1 Red Bell Pepper, diced small
  • 1 Green Bell Pepper, diced small
  • 1 tsp. Minced Ginger
  • 1 tsp. Minced Garlic
  • 4-6 Green Chilies, minced (optional)
  • 1/2 tsp. Salt (to taste)
  • 1/2 tsp. Ground Cumin
  • 1/2 tsp. Garam Masala
  • 1/2 tsp. Red Chili Powder
  • 1/2 tsp. Turmeric
  • 1/2 tsp. Black Pepper
  • 2 tbsp. Sriracha
  • 2 tbsp. Ketchup
  • 1 tbsp. Soy Sauce
  • 1 tbsp. Stir Fry Sauce (I used this one! Also used in my Thai Basil Stir Fry recipe!)
  • 1 cup Water
  • 1 tbsp. Corn Starch
  • 1 tbsp. All Purpose Flour
  • Cilantro, chopped for garnish
  • Olive Oil
  • Melted Butter (if baking)
  • Canola Oil (if shallow pan frying)


  1. Fry Paneer: in frying pan over medium-low heat, heat 1 tbsp. Olive Oil. Evenly spread out diced Paneer cubes. Fry for 3-4 minutes, tossing & flipping over in between to fry all sides. Place fried cubes on paper towel to drain oil. Set aside.
  2. In saute pan over medium heat, heat 1 tbsp. Olive Oil. Add in Red Onion, Ginger, Garlic, and Green Chilies. Saute for 1-2 minutes. Mix in diced Red Bell Peppers, Green Bell Peppers.
  3. Add Salt, Ground Cumin, Garam Masala, Red Chili Powder, Turmeric, and Black Pepper.
  4. Mix in diced White Button Mushrooms, Sriracha, Ketchup, Soy Sauce, and Stir Fry Sauce.
  5. Add fried Paneer cubes and mix until pan ingredients are incorporated.
  6. Garnish with cilantro. Set aside.
  7. In a bowl, mix Water with Corn Starch until dissolved.
  8. Trim off crusts of bread and throw out. Flatten slices with rolling pin. Evenly place veggie/paneer mixture in middle of each bread. Wet ends of slices with Water-Corn Starch slurry. Roll up ends like a burrito!
  9. If Baking: preheat oven to 350º F. Place rolls on foil-lined baking tray. Brush with melted butter and bake for 15 minutes until golden, flipping rolls half way through.
  10. If Pan Frying: warm up 2-3 tbsp. of Canola Oil in frying pan over medium-high heat. Once bubbling, spread out 3-4 bread rolls in pan. Flip and fry on each side (about 45 seconds each) until golden on all sides. Set on paper towel to drain oil.
  11. Serve immediately.
  12. Enjoy!

#TashTip: Pan Frying is my preferred method for best taste. These sweet chili bread rolls are best enjoyed with Ching’s Red Chili Sauce or Maggi’s Hot & Sweet Sauce. You’ll thank me later.


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