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Dahi Ke Sholey

Posted by : Pragya Bansal


    • ½ cup hung Curd / thick Yogurt
    • 1 cup Paneer
    • ½ tsp Kashmiri Red Chilli Powder / Lal Mirch Powder/Black Pepper
    • ½ tsp Garam Masala
    • 2 tbsp Onion (finely chopped)
    • 2 tbsp Capsicum (finely chopped)
    • ½ tsp Aamchur / Dry Mango Powder
    • 2 tbsp Coriander (finely chopped)
    • ¼ tsp Salt
    • 6 slices Bread (white / brown)

Method / Process

  • Firstly, in a large mixing bowl take ½ cup hung Curd and 1 cup grated Paneer.
  • Add ½ tsp Chilli Powder, ½ tsp Garam Masala, 2 tbsp Onion, 2 tbsp Capsicum, 2 tbsp Coriander, ½ tsp Aamchur and ¼ tsp Salt.
  • Combine well making sure all the spices gets mixed with Paneer and hung Curd. Keep aside
  • Now take a bread slice and trim off the edges. You can use sides of bread to prepare breadcrumbs by blending dry in mixi.
  • Roll the bread slice as thin as possible, this prevent bread from absorbing Oil.
  • Place a tbsp of prepared Dahi stuffing in one side of bread slice leaving space at the ends.
  • Brush some Water around the edges.
  • Roll and press the edges to seal them tight. Else the stuffing will be in oil while deep frying.
  • Furthermore, heat the Oil and deep fry the Dahi bread rolls on medium flame. Or preheat oven and bake at 180 degree celsius for 15-20 minutes.
  • Fry them till they turn golden brown. Drain and place on an absorbent paper.
  • Finally, serve Dahi ke sholay recipe or Dahi Bread roll hot with Tomato Ketchup or Green Chutney.

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