Dahi ke Sholay (bread curd fried rolls) – a must try!

Dahi ke Sholay recipe (bread curd fried rolls) recipe, hung yoghurt with secret spices stuffed in soft shells. Dahi ke Sholay is very good starter recipe for all parties. Hung curd with some spices and loads of veggies stuffed in bread rolled and deep fried is Dahi ke Sholay(Sholey). Unlike usual starters, it has a unique taste. Punjabi Samosa, Gobi 65, Pakoras are the Appetisers/starters we usually make for home parties and function. Dahi ke Sholay is very crispy and crunchy outside and creamy dahi inside. I am kids would love this snacks at any time. Since the school holidays are going to start soon Bookmark this recipe and try for them!!! Enjoy!!!

What Tasty Food(WTF) is a Punjabi Vegetarian Restaurant in KL, Very good option for Vegetarians and Jains? We use to visit this restaurant on weekends, all the starters and appetiser are too good in this restaurant. Keep in mind when you visit KL Malaysia don’t miss to try in WTF. In WTF Dahi ke Sholay is a Must try dish. One of our family friends took us to this restaurant for the first time and he immediately ordered Dahi ke Sholay. After tasting there I decided to post the recipe  and some youtube links helped me to get the idea to make Dahi ke Sholay at Home. Since Holi is around the corner what you are planing to make? Try this I am sure you liked it.

Very first I made and click it. First time itself I came out very well. Few things keep in mind,

1. The texture of hung curd is very important, it should be watery. Drain out the water completely and use it.
2. Stuff the hung curd and seal the ends properly otherwise it may chance for stuffing to come out. I have used maida and water mixed paste to seal the ends you can use the egg white to seal it.
3. If  you are health conscious you can bake the rolls I have shared baked version Dahi ke Sholay also.

Before proceeding to the Dahi ke Sholay recipe, do check How to make Hung curd video, it will help you to make Perfect hung yogurt or Hung Curd.

How to make Hung Yogurt or Hung Curd:

Let us See How to make Dahi ke Sholay (bread curd fried rolls) with step by step Procedures:

Take hung curd in a bowl and then add the chopped veggies, onion and mix everything well. Add the Pepper powder, salt mixes well.

Take bread slices, trim the edges and then flatten it using the rolling pin.

Mix maida with water, make the a thick paste and use this as a gum to seal the edges of the rolls. Now keep a tbsp of stuffing in a corner of the bread and brush the maida paste around the corners and then roll the bread. Seal the edges tightly. Do this for remaining bread also.

 Heat the oil and fry the bread rolls in medium to low flame, carefully. Once it turns golden brown take it out. You can slice it while serving. Serve hot Dahi ke sholay as  a snack with Chat chutneys.

Dahi ke Sholay (bread curd fried rolls) recipe video:

Baked Dahi ke Sholay Recipe:

Once you rolled the bread, you can arrange it on a baking sheet or tray and then bake it for 15 mins at 180 celsius. Turn in between otherwise it may burn. Healthy baked Dahi ke Sholay is ready to serve.

Dahi ke Sholay (bread curd fried rolls) recipe below:

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Dahi ke Sholay (bread curd fried rolls) - a must try!

 

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Dahi ke Sholay recipe (bread curd fried rolls) hung yoghurt with secret spices stuffed in soft shells. Dahi ke Sholay is very good starter recipe for all parties. Hung curd with some spices and loads of veggies stuffed in bread rolled and deep fried is Dahi ke Sholay(Sholey). Unlike usual starters, it has a unique taste. Punjabi Samosa, Gobi 65, Pakoras are the Appetisers/starters we usually make for home parties and function. Dahi ke Sholay is very crispy and crunchy outside and creamy dahi inside.

Author: Premalatha Aravindhan

Recipe type: Appetizer

Cuisine: North Indian

Serves: 5

Ingredients

• 8 bread slices
• oil for deep frying
• for stuffing:
• ½ cup hung curd/hung yogurt
• 1 finely chopped onions
• ½ green bell pepper
• 2 tbsp chopped veggies of your choice
• ⅓ tsp pepper powder
• salt as required
• for Maida paste(gum)
• 1 tbsp maida
• 1 tbsp water

Instructions

1. Make hung curd in a bowl and then add the chopped veggies, onion and mix everything well. Add the Pepper powder and salt, mix well.
2. Take bread slices, trim the edges and then flatten it using the rolling pin.
3. Mix maida with water, make the a thick paste and use this as a gum to seal the edges of the rolls. Now keep a tbsp of stuffing in a corner of the bread and brush the maida paste around the corners and then roll the bread. Seal the edges tightly. Do this for remaining bread also.
4. fried bread rolls Heat the oil and fry the bread rolls in medium to low flame, carefully. Once it turns golden brown take it out. You can slice it while serving. Serve hot Dahi ke Sholay as a snack with Chat chutneys.

Notes

For stuffing, you can add corn or your favourite veggie, but chop them finely and add them.
Seal the edges otherwise the stuffing will come.

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