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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!
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
Step 1: Prepare Hung Curd
Firstly 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 our filling.
Step 2: Make the Filling
In a mixing bowl, combine Hung curd, grated paneer, Chopped green chilies, carrots, capsicums, Cashews, raisins, Coriander leaves. Pepper, salt, and sugar. Mix everything well until you have a creamy, colorful mixture. Set aside.
Step 3: Prepare the Bread
1. Now trim the edges of the bread slices.
2.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.
Step 4: Fill and Roll
- Place a spoonful of stuffing in the center of the flattened bread.
- Then use your fingers or a plastic sheet to roll and seal it tightly from all sides.
- Now gently press the edges so the filling stays secure and doesn’t spill out while frying. Repeat for all slices.
Step 5: Deep Fry
- 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. 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!
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
