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Crispy fried bread rolls filled with a creamy, tangy hung curd and vegetable stuffing. This popular North Indian snack is a delightful explosion of textures and flavors, perfect as an appetizer for parties or a special evening treat.
Prepare the Hung Curd (4-6 hours)
Create the Filling (5 minutes)
Assemble the Rolls (10 minutes)
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Crispy fried bread rolls filled with a creamy, tangy hung curd and vegetable stuffing. This popular North Indian snack is a delightful explosion of textures and flavors, perfect as an appetizer for parties or a special evening treat.
This north_indian recipe takes 45 minutes to prepare and yields 4 servings. At 542.41 calories per serving with 16.89g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Fry the Dahi Ke Sholay (10 minutes)
Serve Hot
For a lower-calorie option, brush the prepared rolls with a little oil and bake them in a preheated oven at 200°C (400°F) for 15-20 minutes, or until golden and crisp. You can also cook them in an air fryer at 180°C (360°F) for 10-12 minutes.
Add other finely chopped vegetables like grated carrots, sweet corn, or bell peppers of different colors to the filling for extra flavor and nutrition.
Increase the amount of green chilies or add a pinch of red chili powder to the filling for a spicier version.
Use whole wheat bread instead of white bread for a nuttier flavor and added fiber. Note that it might be slightly less pliable.
The combination of hung curd and paneer provides a good amount of high-quality protein, which is essential for muscle repair, and overall body function.
Curd is a natural probiotic that promotes the growth of healthy gut bacteria, aiding digestion and improving overall gut health.
Both curd and paneer are excellent sources of calcium, a mineral vital for maintaining strong bones and teeth.
One serving of two pieces of Dahi Ke Sholay contains approximately 350-400 calories, primarily from the bread, paneer, and the oil absorbed during deep-frying.
While delicious, Dahi Ke Sholay is a deep-fried snack and is high in calories and fat. The filling itself, made of curd and vegetables, is nutritious. To make it healthier, consider baking or air-frying them instead of deep-frying.
This usually happens for two reasons: 1) The hung curd was not thick enough and contained excess moisture, which turned to steam and burst the roll. 2) The bread roll was not sealed properly, allowing oil to seep in and the filling to come out. Ensure the curd is very thick and the seams are tightly pinched.
Yes, you can prepare the hung curd and the vegetable filling a day in advance and store it in an airtight container in the refrigerator. Assemble and fry the rolls just before serving for the best crispy texture.
Soft, fresh white sandwich bread works best as it is pliable and seals well. Avoid using stale bread or bread with a hard crust, as it tends to crack when rolled.
Yes, you can omit the paneer. The paneer adds richness and helps bind the filling, but the sholay will still be delicious with just the hung curd and vegetable mixture.