Jai Shree Krishna!
Today, let’s make something truly irresistible – Dahi ke Sholay, a crunchy, golden snack with a creamy, flavorful filling that steals the show at every gathering. Imagine biting into a crispy bread roll that oozes a delicious mix of hung curd, paneer, and colorful veggies. It’s the kind of snack you try once and can’t stop thinking about!
Popular as a party starter or an evening snack, Dahi ke Sholay are surprisingly easy to prepare and absolutely delightful when served hot with green chutney. The best part? You don’t need fancy bread or complicated ingredients. Let’s bring restaurant-style flavors to your kitchen today!
Do visit my other recipes also so Must try this recipes!! from my blog with this post also, It includes Kuttu aur Sabudana ka cheela | Upvas recipes, Delicious Sweet Potato kheer – Vrat Recipe, Sweet Potato Tikki, Kacchi Dabeli with homemade Dabeli masala, Power-Packed Protein Tikki, Samosa Recipe, Zucchini & Paneer Toast – A Healthy & Delicious Breakfast,Crispy Rice Papadi: A Perfect Gluten-Free Tea-Time Snack, High Protein Rich Moong Dal & Daliya Kheer, Rava & Besan ke Ladoo further, do check my other recipes collection..
Ingredients
For the Stuffing:
- Bread slices – 1 packet (preferably white bread)
- Hung curd – 100 grams (see tip below)
- Grated paneer – ½ cup
- Finely chopped green chilies – 2
- Finely chopped carrot – 1 tbsp
- Finely chopped capsicum (green, yellow, red) – 1 tbsp
- Chopped cashews and raisins – 1 tsp
- Finely chopped coriander leaves – 1 tbsp
- Black pepper powder – ⅛ tsp
- Salt – to taste
- Sugar – ¼ tsp
- Oil – for deep frying
Method
- Firstly prepare hung curd, for that take around 200 grams of fresh curd, place it in a muslin cloth, and hang it for a few hours or overnight in the fridge. Let the excess water drain out completely. What remains is thick, creamy hung curd, which forms the base of your filling.
- Now take a mixing bowl, combine hung curd – 100 gms, grated paneer – 1/2 cup, chopped green chilies, carrots, capsicums – 1 tbsp, chopped cashews and raisins – 1 tsp, finely chopped coriander leaves – 1 tbsp.
- Add black pepper powder – 1/4 tsp, salt as per taste, and sugar – 1/4 tsp.
Mix everything well until you have a creamy, colorful mixture. Set aside.
- Now trim the edges of the bread slices.
- Take a bowl of water and lightly dip each slice. Quickly remove and gently press between your palms or on a clean surface to flatten and remove excess water.
Tip: Don’t soak the bread for too long – just a quick dip is enough to soften it without making it soggy.
- Next, place a spoonful of stuffing in the center of the flattened bread.
- Use your fingers or a plastic sheet to roll and seal it tightly from all sides.
- Gently press the edges so the filling stays secure and doesn’t spill out while frying. Repeat for all slices.
- Now heat oil in a deep pan or kadhai on medium flame. Once the oil is hot, gently slide in the prepared rolls.
- Fry until golden and crisp, turning them occasionally for even cooking.
Once done, drain on a paper towel.
Slice each roll diagonally and serve hot with mint-coriander chutney or tamarind chutney. The creamy, slightly sweet, tangy filling inside with the crunch outside – it’s simply irresistible!
Give this recipe a try, and watch your family and guests fall in love with it. Until next time, stay healthy and keep enjoying delicious homemade treats!
Tips for Perfect Dahi ke Sholay
- Hung curd is key – It must be thick, or your filling will turn runny.
- Use fresh bread – Soft bread flattens easily and seals better.
- Seal well – Use water-moistened fingers or a damp cloth to press and seal the bread tightly.
- Test the oil – Drop a small piece of bread first; if it rises up sizzling, your oil is ready.
- Don’t overcrowd the pan – Fry in small batches to keep the rolls crisp
