Dahi ke Sholay (Crispy Yogurt Rolls) – Dassana’s Veg Recipes

Dahi ke Sholay is a well-liked North Indian avenue snack made with spiced hung curd (greek yogurt) stuffed in bread and fried till crisp. You may also see it spelled Dahi ke Sholey, particularly in Delhi stalls. The filling is creamy, tangy, calmly spiced and pairs so effectively with the crunchy bread exterior. You can form them like rolls, cigars or the standard spindle kind. It’s a simple snack you may make for events, get-togethers and even as a night deal with.

What Makes Dahi ke Sholay Special

Dahi ke Sholay is a street-style snack the place delicate bread is full of a thick yogurt–vegetable filling and fried to a crisp golden roll.

The identify comes from two Hindi phrases: dahi which means yogurt and sholay which means flames, referring to the fried, crispy texture of the rolls.

It’s particularly well-known in Delhi and infrequently present in school canteens, small snack outlets and locations like INA Market, the place many distributors have their very own distinctive means of constructing this snack.

If you get pleasure from Delhi-style avenue meals treats, you may also like my Bread Pakora, Aloo Tikki, Bedmi Puri, Punjabi Samosa, or Dahi Vada, that are additionally in style throughout town.

Over time the recipe developed as a cheap vegetarian starter, utilizing bread as a substitute of refined white flour dough (maida dough) and filling it with hung curd blended with onions, capsicum, carrots, inexperienced chillies and spices.

In the streets, you’ll discover solely the fried model of Dahi ke Sholay, however right here I share each fried and baked variations. Fried rolls are positively extra crispy, whereas the baked model just isn’t as crunchy however tastes equally good and is a more healthy possibility.

Bread selection makes an enormous distinction. In the recipe I’ve used Whole Wheat Bread, and it’s difficult to roll and may crack simply, particularly if frying. For the very best expertise, use common White Bread or delicate white sandwich bread.

Avoid multigrain, sourdough, rustic or seeded breads. You can use Brown Bread or a mixture of complete wheat and all-purpose flour (maida), however deal with gently.

Whole wheat bread works higher for baked rolls as a result of there’s no danger of the filling leaking out. Whatever bread you select, be sure it’s contemporary and delicate, not dry or days previous.

Tip to Remember: When frying Dahi ke Sholey, you will need to seal any cracks or tears within the rolled bread. A easy flour paste made with complete wheat flour and water acts like glue. Brush it over the cracks to maintain the filling from leaking out whereas frying.

This snack is straightforward to serve at events, potlucks and small gatherings. Kids additionally get pleasure from it as a result of the filling is delicate and creamy. If you want you may make spicy Dahi ke Sholay, by including extra inexperienced chillies to the stuffing.

The base of the filling in Dahi ke Sholay is Hung Curd or Greek yogurt. This just isn’t common yogurt however strained yogurt the place all whey has been eliminated.

You can use store-bought Greek yogurt or make your individual hung curd at house. I present how to do that within the step-by-step Dahi ke Sholay recipe under.

The filling must be thick. Any additional moisture will make the bread soggy and troublesome to roll or fry. I add onions, capsicum, carrots, inexperienced chillies, ginger, coriander leaves and some spices for taste.

You can roll them into an oblong roll, a cigar or the basic spindle form. Traditionally Dahi ke Sholay are made in a spindle form and served complete or sliced.

If you get pleasure from snacks made with bread and curd, you may also attempt Dahi Kabab, Curd Sandwich, Potato Stuffed Bread Roll, or Paneer Bread Roll.

These recipes use related on a regular basis elements and provide totally different textures and flavors, so that they make a pleasant addition to your snack assortment.

How to Make Dahi ke Sholay

Here’s a easy step-by-step of the method for making Dahi ke Sholay. First put together the hung curd or use Greek yogurt. Then combine the filling elements, flatten the bread slices, form the rolls and fry or bake them.

Prepare Hung Curd

1. First place a strainer on prime of a bowl or a pan. Line a mesh strainer with a clear muslin material or cheesecloth.

Add the curd (2 cups / 470 grams) on the muslin or cheesecloth. Ensure that the curd is contemporary and never overly bitter.

2. Tie the muslin material right into a bundle and grasp it or preserve a weight on it for 3 to 4 hours to empty all of the whey. You can place a heavy weight like a glass or ceramic bowl or a plate on the bundled muslin.

You can even preserve all the setup within the fridge with a heavy weight if the room temperature is sizzling or humid.

3. After the whey has been strained, you’ll get creamy thick greek yogurt. You ought to get about ¾ to 1 cup (235 grams) of thick hung curd.

Note: If you’re utilizing packaged Greek yogurt, take about 1 cup. It’s already strained, so that you don’t want to hold it. If you discover any whey in it or if its not very thick, place it in a cloth-lined strainer and let it drain for 45 minutes to 1 hour.

Make Filling

4. Finely chop the veggies, herbs and measure them. You will want:

• 3 tablespoons finely chopped onions
• ¼ cup finely chopped capsicum
• ¼ cup grated carrots
• 1 teaspoon finely chopped ginger, non-compulsory
• 1 teaspoon finely chopped inexperienced chillies
• 2 tablespoons chopped coriander leaves

5. Transfer the hung curd to a mixing bowl. Add the finely chopped onions & capsicum, grated carrots, chopped inexperienced chillies, ginger and coriander leaves to the blending bowl.

6. Add the next spices:

• 1 teaspoon chaat masala
• ½ teaspoon roasted cumin powder
• ¼ teaspoon black pepper powder
• ¼ teaspoon crimson chilli powder or add as required
• ¼ teaspoon black salt
• ¼ pink salt or add common salt in accordance with style

At this level optionally, you’ll be able to add 2 tablespoons grated processed cheese or grated paneer.

7. Mix very effectively. If the filling seems to be delicate, add 1 to 2 teaspoons of cornflour or roasted gram flour (roasted besan) to bind.

Opt so as to add about ¼ teaspoon of sugar to steadiness the tanginess of the curd filling if wanted.

Tip: You can cowl the bowl and refrigerate the filling for 20 minutes for simpler shaping.

Prepare Bread

8. Trim the perimeters of 8 to 10 slices of soppy white or sandwich bread or complete wheat bread in the event you plan to bake.

9. Begin to roll every slice gently with a rolling pin.

10. Flatten the slice with the rolling pin.

11. Lightly moisten the perimeters with water to assist sealing.

If a slice feels dry or stiff, dab a few drops of water to make rolling simpler however don’t let it turn into moist.

Shape the Rolls

12. Place 1 to 1.5 tablespoons of the ready hung curd filling barely under the middle of the rolled bread slice as proven within the picture under.

This placement provides house on the prime to fold and roll the bread tightly right into a spindle form with out the filling popping out.

13. You can even place 1 to 1.5 tablespoons of filling within the heart of the flattened bread. With this placement, you may make a rectangle formed roll.

14. Roll tightly like a cigar or form right into a spindle or rectangle/envelope. The picture under reveals the spindle form and the envelope rectangle form.

Remember to press the perimeters of the bread effectively so the yogurt filling stays inside and doesn’t leak whereas frying.

15. Use up the remaining filling and bread, and make neat rolls. Set them facet and canopy with a dry kitchen towel.

16. If any cracks or openings seem on the ready yogurt rolls, brush a flour paste (made with 2 tablespoons complete wheat flour + 4 tablespoons water) over them to safe the roll.

Fry Dahi ke Sholay

17. Heat oil on medium flame in a deep pan or kadai (wok). Slide the rolls in and fry till golden and crisp, turning as wanted on medium warmth.

While frying, when one facet seems to be crispy and golden, flip over with a slotted spoon and fry the second facet of the roll. Fry till the yogurt rolls are evenly golden and crisp.

18. Remove the fried crispy Dahi ke Sholay and place on kitchen paper. Fry the remaining curd rolls in batches.

To Bake (Healthier Option)

19. Preheat oven to 190°C/370°F for quarter-hour.

Line a tray with parchment and brush it with oil. Place the ready rolls on the tray. Brush oil over the rolls.

Tip: For a crispier outcome, brush a little bit additional oil.

20. Bake at 190°C/370°F for 30 to 35 minutes or till the Dahi ke Sholay rolls are golden and crisp.

21. Once properly golden and crispy, take away the baked Dahi ke Sholay from the oven. Let them relaxation for a couple of minutes earlier than serving.

Serving Suggestions

Serve crispy Dahi ke Sholay sizzling with Green Chutney, Imli Chutney, Mint Chutney or Tomato Ketchup. A lightweight sprinkle of Chaat Masala earlier than serving provides a pleasant contact.

Pair it with Masala Chai or Ginger Chai, or function an appetizer for visitors.

Storage & Make-Ahead Tips

The curd or yogurt filling may be made in the future forward and refrigerated, however don’t add onions, ginger, chillies and coriander. Add these the subsequent day earlier than you start shaping the rolls.

Fried rolls may be reheated within the oven or air fryer. Avoid microwaving. For baked Dahi ke Sholay rolls, reheat at 170°C/335°F for 8 to 10 minutes or till warmed and crisp.

Dassana’s Recipe Tips

1. Use thick Greek yogurt or hung curd: Greek yogurt works effectively however be sure it’s very thick with no additional whey. Any watery whey within the yogurt will soften the bread and make rolling troublesome.
2. Choose delicate, contemporary bread: Fresh bread rolls simply and seals effectively. Dry or previous slices are inclined to crack or tear the second you add filling.
3. Keep the filling agency: The filling needs to be thick. Even a small quantity of additional moisture can break the bread or trigger leaks throughout frying.
4. Seal all edges correctly: Press the perimeters firmly and apply flour paste wherever you see cracks or skinny spots. This prevents the filling from popping out whereas frying Dahi ke Sholay rolls.
5. Fry on medium warmth: A gentle medium flame helps the bread flip crisp with out burning. High warmth browns the surface too quick and leaves the within undercooked.
6. Use complete wheat bread just for baking: Whole wheat slices are tougher to roll and may tear if fried. They work greatest for the baked model.
7. Avoid overfilling the bread: Use just one to 2 tablespoons of filling relying on the dimensions of the bread. Too a lot filling contained in the roll results in cracks whereas frying.

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