Monsoon is almost here and while sitting by the window and watching the rainfall, as the world goes by, sounds like a lovely idea, getting something to munch on can make the experience even more worthwhile. It is time to enjoy some quick snacks, along with a cup of hot tea or coffee. In case you are wondering what to make then, these Dahi Ke Sholay will be one of the quick recipes you can make at home.
Dahi Ke Sholay is a crispy tea time snack in which hung curd /hung yogurt is mixed with paneer, veggies, and spices then wrapped in bread slices and air-fried. You can also deep-fry or pan-fry them depending on how healthy you want it. It is perhaps one of the popular deep-fried street food in Northern part of India, especially in Punjab and Delhi state. Unlike usual starters, it has a unique taste.
These are so simple to prepare and so delicious that you will find yourself making then quite often once you’ve tasted them. They are also known as curd bread rolls, the best part of this recipe is that you can also make curd sandwich out of the same stuffing.
You can add vegetables in these bread pockets as per your choice. Just make sure you mince the onion and other veggies very finely so you don’t end up with large chunks while stuffing the bread otherwise the bread might break. This Dahi Ke Sholay recipe will even be liked by kids. You can give it to them in tiffin also.
A platter of this crispy from outside and creamy from inside snacks goes fast. Serve Dahi Ke Sholay as a starter or as a tea time snack with green chutney or tamarind chutney or tomato ketchup.
Do try other snacks recipes :
- Air Fried Stuffed Mushrooms
- Sabudana Vada
- Methi Pakoda
- Paneer Dum Tikka
- Veg Lasagna Poppers
- Paneer Tikka Pizza Sliders
- Aloo Tikki Chaat
- Veg Momos
- Katori Chaat (Air-Fried)
- Tandoori Paneer Tikka
- Air-fried Crispy Chickpeas
Preparation Time: 10mins ∏ Cooking Time: 10-15mins ∏ Servings: 6 pieces
Level: Intermediate(Medium) ∏ Measurement: 1 Cup ≡ 250 ml ≡ 250gm
How to make Dahi Ke Sholay:
Step1: For making hung curd, tie the yogurt in a clean piece of muslin (or cheese) cloth and put it on the strainer and place a bowl underneath the strainer to collect the excess water. Keep it in the refrigerator for about 8 hours to drain off the whey. Alternatively, you may hang it over the kitchen sink but the curd may get sour during summer months.
Step2: Take a bread slice and trim off the edges. You can use sides of the bread to prepare breadcrumbs by blending dry in the grinder.
Step3: In a large mixing bowl add 1/2 cup hung curd, 1/4 cup grated paneer, 2 tablespoon mozzarella cheese (optional) along with finely chopped veggies: 1 medium-size onion, 2 tablespoons carrot, 2 tablespoons green bell pepper, 2 tablespoons red bell pepper.
Step4: Now add 1 teaspoon powdered sugar, 1/4 teaspoon chilly flakes (or as desired), 1/4 teaspoon black pepper powder, 1/2 teaspoon chaat masala, salt as per taste. Add finely chopped green chili and fresh coriander leaves.
Step5: Mix everything well making sure all the spices get mixed with paneer and hung curd. Keep it aside.
Step6: In a small bowl take 2 tbsp all-purpose flour, add some water to it and make a thick slurry. Add water in small portion and dissolve the flour. Stir the flour until it dissolves completely without any lumps. This slurry will be used as a binding agent for bread. Its consistency should be creamy neither too thick nor too thin.
Step7: Using a rolling pin gently flatten the bread slices. Using a brush apply water all over the bread.
Step8: Now take a saran wrap (or polythene/parchment paper/butter paper) and place bread slice upside down (water side down). Take around 1 teaspoon of curd filling put it in the center of the bread slice. Apply the prepared all-purpose paste on all the edges so that the roll sticks well. Press it then start rolling from one side.
Step9: Roll and close the slice from another end and press the edges to seal them tight. Apply all-purpose slurry on the open ends and press to seal it by pressing between the finger and thumb.
Step10: Roll the prepared bread roll again using saran wrap or polythene. Gently press both ends with the edges folding in the opposite direction from each other. Make sure not to apply too much pressure, gently twist the ends. Similarly, prepare the remaining rolls.
Step11: Refrigerate them for 10-15 minutes before frying them. This will ensure that the mixture is stiff and will not come out while frying. Then remove them from plastic wrap. They are ready to be fried. From this step you have two options, You can either Deep Fry them or Air Fry them.
If you want to deep fry them then, heat enough oil in a pan and fry the bread rolls on medium flame. Once it turns golden brown from all sides then take it out on a paper towel and serve hot.
Step12: For Air-frying, arrange them in the air fryer basket. Make sure there is some space between them, do not overcrowd them.
Step13: Using oil brush apply some oil around the dahi stuffed bread rolls. Set the temp to 400Deg F and cook them until they are lightly browned for about 7-8 minutes. Remember to shake them after an interval of 5 minutes.
Step14: Once they’re brown and crispy, transfer to a plate and let cool slightly. Enjoy guilt-free eating.
Step15: Using a sharp knife cut them in half. Serve it with ketchup or green chutney.
Watch this video for making Dahi Ke Sholay
- If you are left with extra stuffing, simply use it to make a sandwich.
- Make sure the hung curd is fresh and thick with very minimum moisture. Drain out the water completely and use it. Paneer should also be dry.
- I have used whole wheat bread, you may use any bread of your choice just make sure they are fresh, else bread will break while rolling.
- Add any vegetables of your choice to make it more flavorful and nutritious. Just make sure to chop them as fine as possible.
- Serve Dahi Ke Sholay immediately, else the bread will turn soggy.
- Using all-purpose flour paste stick both the ends nicely so that the stuffing doesn’t spill out.
- Prepare the filling right before making them. If you kept the mixture long it will leave the water.
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