Dahi Ke Sholay

Dahi Ke Sholey

Dahi ke Sholey is mainly found in north Indian restaurants menu. Prepared with rolled bread and hung curd stuffing rolls deep fried till crisp. It's a perfect evening snack or party starter. You can also air-fried, deep-fry or pan-fry them depending on how healthy you want it.

My Kitchen.. My Recipe.. My Way.

• Preparation Time 20 minutes
• Cooking Time 15 - 20 minutes
• Course Snacks
• Serves 3 

Ingredients

• Hung Curd  1 cup
• Paneer 1/2 cup grated
• Onions 1 medium chopped
• Capsicum 2 tbsp chopped
• Mixed Bell Pepper 3 tbsp
• Coriander Handful
• Green Chilies to taste
• Ginger 1/2 inch grated
• Black Pepper 1/2 tsp
• Fennel seeds 1 tsp
• Cashew nuts 2 tbsp chopped
• Bread Slices 6 - 7
• Refined Flour Slurry for brushing
• Oil for deep frying
• Salt to taste

Directions

• In a bowl add hung curd, grated paneer, chopped veggies, onion, black pepper, fresh coriander, chopped cashew nuts, fennel seeds, salt to taste give a good mix and keep aside.
• Trim the edges of the bread slices and flatten them with help of a rolling pin.
• Now keep a tbsp of stuffing in a corner of the bread and brush the maida paste around the corner and then roll the bread.
• Seal the edges tightly and do this with the remaining breads also.
• Heat sufficient oil in a kadhai and deep fry the bread rolls on medium to low flame until nicely golden and crisp from all the sides.
• Remove on an absorbent paper. Serve hot with any dip of your choice.

Instant Kitchenette Tip

• Always use fresh curd that is not sour in taste.
• Seal the edges properly otherwise the stuffing will come out.