Dahi ke Sholay (bread curd fried rolls) - a must try!
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.
Recipe type: Appetizer
Cuisine: North Indian
Serves: 5
  • 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
  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.
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.
Recipe by Prema's Culinary at https://www.premascook.com/2016/03/dahi-ke-sholay-bread-fried-rolls.html