📝 About This Recipe
A legendary street food staple from the bustling lanes of Delhi, Dahi Ke Sholay are golden-brown, fire-shaped bread rolls that hide a luxurious surprise inside. These kebabs feature a crunchy, deep-fried exterior that gives way to a creamy, tangy, and spiced hung curd filling. Perfect as a sophisticated party starter, they offer a dramatic contrast of textures and a burst of refreshing flavors in every bite.
🥗 Ingredients
The Creamy Filling
- 1.5 cups Hung Curd (prepared from 500g full-fat yogurt, strained until very thick)
- 1/2 cup Paneer (freshly crumbled or grated)
- 1/2 cup Bell Peppers (finely chopped, mixed colors)
- 1/4 cup Carrot (finely grated and moisture squeezed out)
- 2-3 pieces Green Chilies (minced)
- 2 tablespoons Fresh Cilantro (finely chopped)
- 1 teaspoon Ginger (finely grated)
Spices and Seasoning
- 1 teaspoon Roasted Cumin Powder
- 1/2 teaspoon Black Salt (for that authentic zing)
- 1/2 teaspoon Sugar (to balance the acidity)
- to taste Salt
The Casing and Frying
- 10-12 pieces White Bread Slices (fresh large slices work best)
- 2 tablespoons All-purpose Flour (mixed with 3 tbsp water to make a slurry)
- 1 bowl Water (for moistening the bread)
- 2 cups Vegetable Oil (for deep frying)
👨🍳 Instructions
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1
Begin by preparing the hung curd: Tie the yogurt in a muslin cloth and hang it for at least 4-6 hours (or overnight in the fridge) until all whey has drained and you are left with a thick, cheese-like consistency.
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2
In a large mixing bowl, combine the hung curd and crumbled paneer. Use a whisk or spatula to blend them until smooth and creamy.
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3
Add the finely chopped bell peppers, grated carrots, green chilies, ginger, and cilantro to the yogurt mixture. Ensure the vegetables are chopped very fine so they don't puncture the bread later.
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4
Season the mixture with roasted cumin powder, black salt, regular salt, and sugar. Mix gently until well combined. Taste and adjust seasoning; it should be tangy and mildly spicy.
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5
Take the bread slices and trim off the brown crusts carefully using a serrated knife.
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6
Prepare a flat surface and lay down a small square of plastic wrap or a clean, thick polythene sheet. This is the secret tool for shaping the 'sholay'.
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7
Lightly dip a bread slice in a bowl of water for just a second, then immediately place it between your palms and squeeze firmly to remove all excess water without breaking the bread.
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8
Place the damp bread slice on the plastic wrap. Put about 1.5 tablespoons of the yogurt filling in the center of the bread.
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9
Carefully fold the plastic wrap over the bread, rolling it into a cylinder. Hold the two ends of the plastic wrap and twist them in opposite directions (like a candy wrapper). This pressure seals the bread and gives it its signature tapered 'fire' shape.
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10
Gently unwrap the bread roll and place it on a plate. Repeat with the remaining slices. Let the prepared rolls air-dry for 5-10 minutes to ensure a crispier crust.
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11
Heat the vegetable oil in a deep kadai or wok over medium-high heat. To test if it's ready, drop a small piece of bread; it should sizzle and rise to the top immediately.
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12
Carefully slide 2-3 rolls at a time into the hot oil. Fry them, turning occasionally, until they turn a deep golden brown and are incredibly crunchy on the outside (about 3-4 minutes).
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13
Remove the rolls with a slotted spoon and drain on paper towels to remove excess oil.
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14
Cut each roll diagonally in the center to reveal the beautiful creamy filling before serving.
💡 Chef's Tips
Always use fresh bread; older bread is brittle and will crack when you try to roll it. Ensure the hung curd is very thick; if it's runny, the filling will leak out during frying and cause the oil to splatter. Squeeze the vegetables (especially carrots) to remove excess moisture before adding them to the yogurt. Don't overcrowd the frying pan, as this drops the oil temperature and makes the bread soak up too much oil. If you are worried about seals breaking, use a little flour-water slurry on the edges of the bread before rolling.
🍽️ Serving Suggestions
Serve piping hot with a side of spicy Mint-Coriander Chutney and sweet Tamarind Chutney. Pair with a refreshing glass of Masala Chaas or a cold Sweet Lassi to complement the spices. Serve on a bed of pickled onions and julienned radish for a classic Delhi street-side experience. These make an excellent accompaniment to a hot cup of Masala Chai during monsoon evenings.