The rolls have an extra soft texture when eaten warm. And if served with butter, the warmth will give the spread a smooth ...

There is nothing quite like the smell of freshly baked bread, top these rolls ... them with the rice flour and transfer them to the oven. Bake for 8-10 minutes, or until golden-brown and cooked ...

then dredge in panko (Japanese bread crumbs, sold in bags). Fry the rolls in a skillet - this will soften the rice and add a crunchy texture. Cut the fried kimbap into bite-size pieces and pack ...

Bread slices are stuffed with a flavourful paneer filling, shaped into a roll and deep-fried until golden brown and crispy. Serve hot with your favourite chutney or dip! Take the paneer and grate it ...

Parboil the rice (check the ... stock and pour over the rolls. Cover with a lid and bake for 2 hours, then remove the lid and bake for a further 10 minutes for the leaves to caramelize on top. Serve ...

4. Mix these well and fill the bread with this stuffing. 5. Roll up the bread and close it with cornflour slurry. 6. Pan fry these on a tawa. Once golden brown take these out.