“Dahi ke Sholay” is a savory Indian snack where a spiced hung curd mixture is rolled in bread slices, deep-fried until crispy, and served hot. The creamy and tangy filling contrasts beautifully with the crispy exterior, making it a flavorful treat often served with chutney or ketchup.
Here’s a detailed recipe to make Dahi ke Sholay:
Ingredients:
For the Filling:
- 1 cup hung curd (thick yogurt)
- 1/2 cup finely chopped onions
- 1/4 cup finely chopped bell peppers (capsicum)
- 1 green chili, finely chopped (adjust to taste)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin powder
- 1/2 teaspoon garam masala
- Salt to taste
- 1 tablespoon chopped coriander leaves
For the Coating:
- 8-10 bread slices
- Water to moisten the bread slices
- Oil for deep frying
For Serving:
- Green chutney
- Ketchup
Instructions:
- Prepare the Filling:
- Hang the curd in a muslin cloth for 1-2 hours to remove excess water and get thick hung curd.
- In a mixing bowl, combine the hung curd, finely chopped onions, bell peppers, green chili, ginger-garlic paste, cumin powder, garam masala, salt, and chopped coriander leaves. Mix everything well to form a smooth and uniform mixture.
- Prepare the Bread Slices:
- Remove the crusts from the bread slices and lightly moisten them with water. Be careful not to make them too soggy.
- Assemble the Sholay:
- Place a spoonful of the prepared filling along one edge of the moistened bread slice.
- Roll the bread slice tightly, ensuring the filling is enclosed completely. Seal the edges by pressing lightly.
- Repeat the process with the remaining bread slices and filling.
- Frying:
- Heat oil in a deep pan or kadhai on medium heat.
- Once the oil is hot, carefully slide in the rolled bread sholay, a few at a time, and fry until they turn golden brown and crispy on all sides. Fry them in batches to maintain the oil temperature.
- Drain and Serve:
- Once fried, remove the Dahi ke Sholay using a slotted spoon and place them on absorbent paper to remove excess oil.
- Serve hot with green chutney and ketchup.
Tips:
- Ensure the filling is well-mixed and seasoned properly for flavorful Dahi ke Sholay.
- Seal the edges of the bread rolls tightly to prevent the filling from oozing out during frying.
- Adjust the spiciness by varying the amount of green chilies used in the filling.
- Serve immediately after frying to enjoy the crispy texture.
Enjoy this delightful and crispy snack with your favorite chutney or sauce!
