Dahi ke sholay Recipe

Dahi ke sholay is a popular Indian snack made with hung curd, bread slices, and a flavorful filling of spices and vegetables. The bread slices are filled with the mixture, dipped in a batter, and deep-fried until crispy and golden. These crispy and tangy dahi ke sholay are perfect as an appetizer or evening snack. Serve them hot with mint chutney or ketchup for a delicious and satisfying treat.

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50minstotal
5minsPrep
45minsCook
50m.total
5m.Prep
45m.Cook
Dahi ke sholay
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Ingredients for Dahi ke sholay Recipe

  • 0.17 cup Hung Curd
  • 1/25 cup Finely Chopped Onions
  • 1/25 cup Finely Chopped Capsicum
  • 0.42 En Chilies, Finely Chopped
  • 0.33 tablespoon Finely Chopped Coriander Leaves
  • 0.08 teaspoon Cumin Powder
  • 0.08 teaspoon Chaat Masala
  • As required Salt To Taste
  • 1.17 Ad Slices
  • 0.17 cup Besan
  • 0.08 teaspoon Red Chili Powder
  • as per your need Water As Needed
  • as needed Oil For Deep Frying

Directions: 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.
Nutrition
value
167
calories per serving
1 g Fat5 g Protein33 g Carbs3 g FiberOther

Current Totals

  • Fat
    1g
  • Protein
    5g
  • Carbs
    33g
  • Fiber
    3g

MacroNutrients

  • Carbs
    33g
  • Protein
    5g
  • Fiber
    3g

Fats

  • Fat
    1g

Vitamins & Minerals

  • Calcium
    54mg
  • Iron
    1mg
  • Vitamin A
    44mcg
  • Vitamin B1
    < 1mg
  • Vitamin B2
    < 1mg
  • Vitamin B3
    2mg
  • Vitamin B6
    < 1mg
  • Vitamin B9
    29mcg
  • Vitamin B12
    < 1mcg
  • Vitamin C
    49mg
  • Vitamin E
    < 1mg
  • Copper
    < 1mcg
  • Magnesium
    46mg
  • Manganese
    < 1mg
  • Phosphorus
    82mg
  • Selenium
    5mcg
  • Zinc
    < 1mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
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Recipe By Slurrp