Dahi ke Sholay is a popular Delhi street snack made with a creamy hung curd and vegetable filling rolled in bread and fried until crisp. The stuffing is mild, tangy and lightly spiced with spices and herbs. These yogurt rolls can be shaped like cigars, rectangles or the classic spindle style. Serve them hot with green chutney or tamarind chutney as a tasty party snack.

Recipe Snapshot

  • Prep time: 20 minutes
  • Cook time: 30 minutes
  • Total time: 50 minutes
  • Yield: 10 · 10 Rolls
  • Category: Snacks
  • Cuisine: Indian Street Food

Ingredients

  • 2 cups curd
  • 3 tablespoons onions (– finely chopped)
  • ¼ cup capsicum (– finely chopped, optional)
  • ¼ cup carrot (– grated)
  • 1 teaspoon green chilies (– finely chopped)
  • 2 tablespoons coriander leaves (– finely chopped)
  • 1 teaspoon chaat masala
  • ½ teaspoon roasted cumin powder
  • ¼ teaspoon red chilli powder (or to taste)
  • ¼ teaspoon black pepper powder
  • ¼ teaspoon black salt
  • ¼ teaspoon pink salt (or use regular salt, add as needed)
  • 2 tablespoons paneer (or processed cheese – grated, optional)
  • 1 to 2 teaspoons cornflour (or roasted besan – optional & only if needed to bind the filling)
  • 8 to 10 slices white bread
  • water (– as needed, for sealing)
  • oil (– as required, for deep frying)
  • 2 tablespoons whole wheat flour
  • 4 tablespoons water (or as needed – to make a thick paste)

Method

Prepare Hung Curd

  1. Place the curd in a muslin cloth with a mesh strainer below. Also place a bowl below the strainer to collect the whey.
  2. Make a bundle of the muslin cloth.
  3. Hang the bundle or keep a weight on it for 3 to 4 hours to drain all the whey.
  4. You can place a heavy object like a glass or ceramic bowl or a heavy plate or tray on it. You can keep the muslin bundle with the strainer and the bowl in the fridge for the 3 to 4 hours if living in a hot or humid place.
  5. Once the whey has been strained, open the muslin and transfer the thick hung curd to a mixing bowl.
  6. Note: If using greek yogurt, make the filling straightaway. But ensure that your greek yogurt does not have even a little whey in it. It should be very thick.

Make Vegetable Curd Filling

  1. Finely chop the onions, capsicum, ginger, chillies and coriander leaves. Rinse, peel and grate the carrots.
  2. Add the chopped onions, capsicum, carrots, green chillies, ginger and coriander to the hung curd in the mixing bowl.
  3. Mix in the ground spices, salts and processed cheese or paneer if using.
  4. Combine everything gently.
  5. If the mixture feels soft, add cornflour to bind.
  6. Refrigerate the filling for about 20 minutes so it becomes easier to shape.

Prepare Bread

  1. First mix whole wheat flour and water in a small bowl to make a thick flour paste. Set this paste aside.
  2. Next take your bread slices and trim their edges.
  3. Roll each slice gently with a rolling pin to flatten it evenly.
  4. Lightly moisten the edges with water to help sealing.

Shape Yogurt Rolls

  1. Place the filling slightly below the center of the flattened bread slice as shown in the step-by-step image above.
  2. Roll it tightly into a spindle shape.
  3. Seal all the edges firmly.
  4. Brush flour paste on any cracks or open spots so the filling does not leak.

Make Fried Dahi ke Sholay

  1. Heat oil on medium flame.
  2. Slide the prepared rolls gently into the medium hot oil.
  3. Fry until crisp and golden on all sides turning over as needed.
  4. Remove and drain on a kitchen paper towel. Fry the remaining rolls in batches until crispy and golden.
  5. Serve Dahi ke Sholay hot.

Bake Option

  1. Preheat the oven to 190°C/370°F for 15 minutes.
  2. Line a baking tray with parchment and brush it with oil.
  3. Place the prepared rolls on the tray and brush oil evenly on top.
  4. Bake the Dahi ke Sholay rolls at the same temperature for about 30 to 35 minutes or until the rolls turn crispy and golden.

Serving Suggestions

  1. Serve Dahi ke Sholay hot with green chutney, tamarind chutney or ketchup.
  2. Sprinkle a little chaat masala before serving for extra flavor.
  3. Pair with chai as an evening snack or add it to a party starter platter.
  4. Slice and serve if you want bite-sized portions for guests.

Storage

  1. Keep the prepared filling in the fridge for up to one day but do not add onions, ginger, green chillies and coriander leaves.
  2. Fry or bake just before serving for the best texture.
  3. Fried rolls can be reheated in an oven or air fryer, but avoid microwaving as they soften.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.