Crispy Paneer (Cottage Cheese) & Veggie Protein Toast
Ingredients
- 1 slice high-protein bread
- 100 g paneer, grated
- 2 tbsp dahi (plain yogurt)
- 2 tbsp finely chopped capsicum
- 2 tbsp finely chopped onion
- 2 tbsp finely chopped tomato
- ¼ tsp red chilli powder
- Salt to taste
- Optional: ¼ tsp black pepper
- Optional: fresh coriander
Method
- Prepare the filling. Add grated paneer, chopped vegetables and 2 tbsp dahi to a bowl.
- Season. Add salt, red chilli powder and black pepper, if using.
- Mix. Mix everything thoroughly until the paneer and vegetables are evenly coated with the dahi and spices.
- Prepare the bread. Place one slice of high-protein bread on a piece of parchment paper or directly into the air-fryer basket.
- Add the topping. Spread the paneer mixture evenly over the top of the single bread slice, covering it almost to the edges. Keep the layer reasonably even so it cooks through.
- Air fry. Place the toast in a preheated air fryer and cook at 180°C (350°F) for approximately 20 minutes, or until the topping is cooked through and the surface is deep golden brown and slightly crisp.
- Serve. Carefully remove from the air fryer, let it cool for 1–2 minutes, and serve hot.
Nutrition (approx. per toast; values vary with brands, portions and cooking methods)
| Amount | |
|---|---|
| Calories | ~390 kcal |
| Protein | ~30 g |
| Carbohydrates | ~23 g |
| Fat | ~21 g |
| Fiber | ~5 g |
Tips
- For an even crispier top, use a slightly thinner layer of filling.
- Add green chilli, coriander or oregano for extra flavour.
- For a lighter version, use firm/high-protein tofu instead of paneer.
- If your bread starts browning too quickly, reduce the temperature slightly and continue cooking until the filling is done.
Step-by-step photos
This recipe is part of The Everyday Table, our flip-through recipe diary. Open the diary →
