Trim the edges of all bread slices.
Dry grind edges to crumbs in a mixie.
Lightly mix together paneer, chilli, ginger, salt and carrot.

Press each slice thin with a rolling pin.
Spread some paneer filling over the slice. Roll tightly.

Secure with a toothpick if required. Repeat for all slices.
Tightly rolls in a wet muslin cloth.
Refrigerate for 30 minutes.

Remove, brush with butter and roll in the crumbs.

Grill till golden, turning once if required. (Keep the oven preheated and bake at 300^o C.)
Or deep fry if desired, instead of baking.
Cut into 1" thick wheels.
Serve hot with sauce and cola.

Making time: 30 minutes (excluding refrigerating time)
Serves: 6
Shelf life: Prepare ungrilled rolls, refrigerate few hours if required.