Dahi Ke Sholay

Instructions

1. 1

   Prepare the Hung Curd (4-6 hours)

   • Line a deep bowl with a muslin or cheesecloth.
   • Pour the full-fat curd into the cloth. Gather the edges, tie them securely, and hang it over a sink or place it on a strainer over the bowl.
   • Refrigerate for at least 4-6 hours, or preferably overnight, until all the whey has drained out. You should be left with about 1.5 cups of thick, cheese-like hung curd.
2. 2

   Create the Filling (5 minutes)

   • In a mixing bowl, transfer the thick hung curd.
   • Add the grated paneer, finely chopped onion, capsicum, grated ginger, green chilies, and coriander leaves.
   • Sprinkle in the garam masala, chaat masala, black pepper powder, and salt.
   • Gently mix all the ingredients until they are well combined. Do not overmix. The filling should be thick and hold its shape.
3. 3

   Assemble the Rolls (10 minutes)

   • Take the bread slices and carefully trim off all the brown crusts using a sharp knife.
   • Pour a little water into a shallow plate or tray.
   • Take one bread slice, dip it in the water for just a second, and immediately remove it. Gently press the slice between your palms to squeeze out all excess water. The bread should be moist and pliable, not soggy.
   • Place about 2 tablespoons of the curd filling in the center of the moist bread slice.
   • Carefully fold the bread over the filling, bringing the edges together. Pinch and press the seams firmly to seal them completely, shaping it into a cylindrical or oval roll. Ensure there are no cracks.
4. 4

   Fry the Dahi Ke Sholay (10 minutes)

   • Heat the oil in a kadai or deep pan over medium-high heat. The oil should be hot but not smoking (around 175°C / 350°F).
   • To test the oil, drop a small piece of bread into it; it should sizzle and turn golden brown in about 30-40 seconds.
   • Gently slide 2-3 prepared rolls into the hot oil, being careful not to overcrowd the pan.
   • Fry for 4-5 minutes, turning them occasionally, until they are evenly golden brown and crisp on all sides.
   • Using a slotted spoon, remove the fried rolls and place them on a wire rack or a plate lined with paper towels to drain excess oil.
5. 5

   Serve Hot

   • Dahi Ke Sholay are best enjoyed immediately while they are hot and crispy.
   • Serve with green chutney, tamarind chutney, or tomato ketchup.