I planned this Dahi ke Sholey last year and made it nearly a year back. It was one of the recipes that was made for a mega marathon which I somehow missed to participate. Bread stuffed with spicy hung curd filling and deep fried to make these amazing Dahi ke Sholey. I first saw these in a street food video. The fellow who made it was such an amazing artist. The way he rolled the sholey, I thought it was going to be very easy. He made it look so easy breezy, but only when I started making it, I found that it is going to be really hard doing that. The rolling of dahi ke sholey is indeed an art. Making a roll without breaking the bread and leaking the filling is tough to handle and certainly not for beginners. I watched several videos but when I was making it, it didn’t work.
Only then I remembered mom making bread rolls or cutlets as we called them. She used a spicy potato filling and it was all our friends’ favourite. She used to make batches and batches of those rolls and I used to help her in shaping and frying. Her method is quite different from the one they show in videos for Dahi ke Sholey, but I know it would work perfectly. So I started mom’s technique and I must say, I ended up with perfect rolls. You don’t need a rolling pin to flatten bread or flour based slurry to make it hold together. Bread slices are dipped in water and squeezed immediately between palms to make a nice flat pliable bread which can be easily sealed to form the roll. Amma used to deep fry them immediately but as I was serving it for Sruti’s after school snacks, I rolled them in cling film and refrigerated. But if you are doing it immediately, then just shape them and deep fry. No need for refrigeration. Make sure that you squeeze the bread well. Soggy bread would take too much oil.
Recipe Source: Nishamadhulika
Ingredients:
Bread Slices – 8
Hung Curd – 1/2 cup
Paneer – 50 gm
Salt – to taste
Grated Carrot – 2-3 tbs
Grated Capsicum – 3 tbs
Coriander Leaves – 2 tbs
Pepper Powder to taste
Oil To Deep Fry
Procedure:
Mix together grated paneer, hung curd, salt, pepper, vegetables and coriander leaves.
Set aside.
Slice the crusts off the bread slices.
In a large plate take water.
Placing a slice of bread in your palm, dip both sides in water and remove it immediately.
Squash the slice between both your palms to remove as much as water as possible.
Place one tablespoon of the dahi filling in the middle of the bread slice and bring the sides together to form a roll.
Place the roll in a cling wrap and wrap it tightly to make a smooth roll.
Once all the slices are done, refrigerate for 30 minutes.
Heat oil in a pan and deep fry the bread rolls until uniformly browned.
Serve it piping hot with a sauce of your choice.
Dahi Ke Sholey Recipe
Ingredients
- Bread Slices - 8
- Hung Curd - 1/2 cup
- Paneer - 50 gm
- Salt - to taste
- Grated Carrot - 2-3 tbs
- Grated Capsicum - 3 tbs
- Coriander Leaves - 2 tbs
- Pepper Powder to taste
- Oil To Deep Fry
Instructions
- Mix together grated paneer, hung curd, salt, pepper, vegetables and coriander leaves.
- Set aside.
- Slice the crusts off the bread slices.
- In a large plate take water.
- Placing a slice of bread in your palm, dip both sides in water and remove it immediately.
- Squash the slice between both your palms to remove as much as water as possible.
- Place one tablespoon of the dahi filling in the middle of the bread slice and bring the sides together to form a roll.
- Place the roll in a cling wrap and wrap it tightly to make a smooth roll.
- Once all the slices are done, refrigerate for 30 minutes.
- Heat oil in a pan and deep fry the bread rolls until uniformly browned.
- Serve it piping hot with a sauce of your choice.
