Dahi ke sholay Recipe

Cooking Directions

• STEP 1.In a bowl, mix hung curd, finely chopped onions, capsicum, green chilies, coriander leaves, and spices.
• STEP 2.Take a bread slice, remove the edges, and flatten it with a rolling pin.
• STEP 3.Place a spoonful of the curd mixture on one side of the bread slice and roll it tightly.
• STEP 4.Repeat the process with the remaining bread slices and curd mixture.
• STEP 5.In a separate bowl, prepare a batter using besan (gram flour), salt, red chili powder, and water.
• STEP 6.Dip each rolled bread slice in the batter, ensuring it is coated evenly.
• STEP 7.Heat oil in a deep pan or kadai for frying.
• STEP 8.Carefully place the coated bread rolls in the hot oil and fry until golden and crispy.
• STEP 9.Remove the fried dahi ke sholay from the oil and drain excess oil on a kitchen towel.
• STEP 10.Serve hot with mint chutney or ketchup.

Cooking Tips

• Make sure the hung curd is thick and well-drained to prevent the filling from becoming watery.
• You can add grated cheese or paneer to the filling for extra richness and flavor.
• To make the rolls more crispy, you can double-coat them by dipping them in the batter and then rolling them in breadcrumbs before frying.

Storage and Serving

• Dahi ke sholay are best served hot and crispy.
• If you have leftovers, you can reheat them in a preheated oven at 180°C for a few minutes to regain their crispiness.
• Store any remaining dahi ke sholay in an airtight container in the refrigerator for up to 2 days.