Bread Paneer Rolls

Ingredients
1 cup crumbled paneer
1 small onion, chopped fine (I should have added this!)
1/2 tsp red chilli powder
1/4 tsp powdered cumin / jeera
1/2 tsp garam masala
1/2 tsp ginger garlic paste
A small bunch of coriander, chopped fine
1 tsp or a bit more tomato sauce / ketchup
4 slices of bread
Butter to toast
Salt to taste
How to Make Paneer Bread Rolls
Place the crumbled panner in a nice bowl. Mine is from Ikea, thanks for asking.
Add the red chilli powder, garam masala, salt, chopped coriander, chopped onion, and jeera to this.
Mix lightly with your finger tips.
Then add the tomato sauce or ketchup and the ginger garlic paste.
Blend again with finger tips. Set aside while you prep the bread.
Remove the crusts from your bread. Use the regular white commercial variety.
Roll out each slice as thin as you can. Commercial bread will have tons of leaveners in it so you get to do this quite easily.
Place about 1 tsp or so of filling on one end of the rolled out bread slice.
Gently roll in from one end, making sure that the filling stays well within the first turn of the roll.
Go ahead and roll it all up.
Repeat with the remaining bread slices.
This step may be unnecessary but I remember the book mentioning it so I did it. Wrap up the tightly rolled bread slices with filling in a clean, damp kitchen towel. I used my cheese cloth, folded over twice for enough thickness.
Set aside for about 15 mins. I think this makes the bread moist or something, no idea why we would do this otherwise. If you omit this step, let me know how that turns out, won't cha?
Now, butter up the rolls well on all sides.
Lightly roast in a pan until all sides are browned. Cut up and serve with tomato sauce. Don't they look lovely?