Dahi Ke Sholay
Crispy fried bread rolls filled with a creamy, tangy hung curd and vegetable stuffing. This popular North Indian snack is a delightful explosion of textures and flavors, perfect as an appetizer for parties or a special evening treat.
For 4 servings
Prepare the Hung Curd (4-6 hours)
- Line a deep bowl with a muslin or cheesecloth.
- Pour the full-fat curd into the cloth. Gather the edges, tie them securely, and hang it over a sink or place it on a strainer over the bowl.
- Refrigerate for at least 4-6 hours, or preferably overnight, until all the whey has drained out. You should be left with about 1.5 cups of thick, cheese-like hung curd.
Create the Filling (5 minutes)
- In a mixing bowl, transfer the thick hung curd.
- Add the grated paneer, finely chopped onion, capsicum, grated ginger, green chilies, and coriander leaves.
- Sprinkle in the garam masala, chaat masala, black pepper powder, and salt.
- Gently mix all the ingredients until they are well combined. Do not overmix. The filling should be thick and hold its shape.
Assemble the Rolls (10 minutes)
- Take the bread slices and carefully trim off all the brown crusts using a sharp knife.
- Pour a little water into a shallow plate or tray.
- Take one bread slice, dip it in the water for just a second, and immediately remove it. Gently press the slice between your palms to squeeze out all excess water. The bread should be moist and pliable, not soggy.
- Place about 2 tablespoons of the curd filling in the center of the moist bread slice.
- Carefully fold the bread over the filling, bringing the edges together. Pinch and press the seams firmly to seal them completely, shaping it into a cylindrical or oval roll. Ensure there are no cracks.
Fry the Dahi Ke Sholay (10 minutes)
- Heat the oil in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking (around 175°C / 350°F).
- To test the oil, drop a small piece of bread into it; it should sizzle and turn golden brown in about 30-40 seconds.
- Gently slide 2-3 prepared rolls into the hot oil, being careful not to overcrowd the pan.
- Fry for 4-5 minutes, turning them occasionally, until they are evenly golden brown and crisp on all sides.
- Using a slotted spoon, remove the fried rolls and place them on a wire rack or a plate lined with paper towels to drain excess oil.
Serve Hot
- Dahi Ke Sholay are best enjoyed immediately while they are hot and crispy.
- Serve with green chutney, tamarind chutney, or tomato ketchup.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1The key to perfect Dahi Ke Sholay is very thick hung curd. If the curd is watery, the filling will ooze out during frying.
- 2Use fresh, soft sandwich bread as it is more pliable and easier to roll without breaking.
- 3Do not over-soak the bread. A quick dip is sufficient to make it soft enough to roll.
- 4Seal the edges of the bread rolls meticulously. Any small opening can cause the filling to spill and the roll to break apart in the hot oil.
- 5Maintain a consistent medium-high temperature for the oil. If it's too hot, the bread will brown too quickly, and if it's not hot enough, the rolls will absorb excess oil and become greasy.
- 6Fry in small batches to prevent the oil temperature from dropping, ensuring a crispy texture.
Adapt it for your goals.
Healthier Version
For a lower-calorie option, brush the prepared rolls with a little oil and bake them in a preheated oven at 200°C (400°F) for 15-20 minutes, or until golden and crisp. You can also cook them in an air fryer at 180°C (360°F) for 10-12 minutes.
Different FillingsDifferent Fillings
Add other finely chopped vegetables like grated carrots, sweet corn, or bell peppers of different colors to the filling for extra flavor and nutrition.
Spicier KickSpicier Kick
Increase the amount of green chilies or add a pinch of red chili powder to the filling for a spicier version.
Whole Wheat OptionWhole Wheat Option
Use whole wheat bread instead of white bread for a nuttier flavor and added fiber. Note that it might be slightly less pliable.
Why this is on our healthy list.
Rich in Protein
The combination of hung curd and paneer provides a good amount of high-quality protein, which is essential for muscle repair, and overall body function.
Gut-Friendly Probiotics
Curd is a natural probiotic that promotes the growth of healthy gut bacteria, aiding digestion and improving overall gut health.
Source of Calcium
Both curd and paneer are excellent sources of calcium, a mineral vital for maintaining strong bones and teeth.
Frequently asked questions
One serving of two pieces of Dahi Ke Sholay contains approximately 350-400 calories, primarily from the bread, paneer, and the oil absorbed during deep-frying.