Dahi ke Sholay (Crispy Yogurt Rolls)

Dahi ke Sholay is a popular North Indian street snack made with spiced hung curd (greek yogurt) stuffed in bread and fried until crisp. You might also see it spelled Dahi ke Sholey, especially in Delhi stalls. The filling is creamy, tangy, lightly spiced and pairs so well with the crunchy bread exterior. You can shape them like rolls, cigars or the traditional spindle form. It’s an easy snack you can make for parties, get-togethers or even as an evening treat.

What Makes Dahi ke Sholay Special

Dahi ke Sholay is a street-style snack where soft bread is stuffed with a thick yogurt–vegetable filling and fried to a crisp golden roll.

The name comes from two Hindi words: dahi meaning yogurt and sholay meaning flames, referring to the fried, crispy texture of the rolls.

It’s especially famous in Delhi and often found in college canteens, small snack shops and places like INA Market, where many vendors have their own unique way of making this snack.

If you enjoy Delhi-style street food treats, you might also like my Bread Pakora, Aloo Tikki, Bedmi Puri, Punjabi Samosa, or Dahi Vada, which are also popular across the city.

Over time the recipe evolved as an economical vegetarian starter, using bread instead of refined white flour dough (maida dough) and filling it with hung curd mixed with onions, capsicum, carrots, green chillies and spices.

In the streets, you’ll find only the fried version of Dahi ke Sholay, but here I share both fried and baked versions. Fried rolls are definitely more crispy, while the baked version is not as crunchy but tastes equally good and is a healthier option.

Bread choice makes a big difference. In the recipe I have used Whole Wheat Bread, and it’s tricky to roll and can crack easily, especially if frying. For the best experience, use regular White Bread or soft white sandwich bread.

Avoid multigrain, sourdough, rustic or seeded breads. You can use Brown Bread or a mix of whole wheat and all-purpose flour (maida), but handle gently.

Whole wheat bread works better for baked rolls because there’s no risk of the filling leaking out. Whatever bread you choose, make sure it is fresh and soft, not dry or days old.

Tip to Remember: When frying Dahi ke Sholey, it is important to seal any cracks or tears in the rolled bread. A simple flour paste made with whole wheat flour and water acts like glue. Brush it over the cracks to keep the filling from leaking out while frying.

This snack is easy to serve at parties, potlucks and small gatherings. Kids also enjoy it because the filling is mild and creamy. If you like you can make spicy Dahi ke Sholay, by adding more green chillies to the stuffing.

The base of the filling in Dahi ke Sholay is Hung Curd or Greek yogurt. This is not regular yogurt but strained yogurt where all whey has been removed.

You can use store-bought Greek yogurt or make your own hung curd at home. I show how to do this in the step-by-step Dahi ke Sholay recipe below.

The filling needs to be thick. Any extra moisture will make the bread soggy and difficult to roll or fry. I add onions, capsicum, carrots, green chillies, ginger, coriander leaves and a few spices for flavor.

You can roll them into a rectangular roll, a cigar or the classic spindle shape. Traditionally Dahi ke Sholay are made in a spindle shape and served whole or sliced.

If you enjoy snacks made with bread and curd, you can also try Dahi Kabab, Curd Sandwich, Potato Stuffed Bread Roll, or Paneer Bread Roll.

These recipes use similar everyday ingredients and offer different textures and flavors, so they make a nice addition to your snack collection.

How to Make Dahi ke Sholay

Here’s a simple step-by-step of the process for making Dahi ke Sholay. First prepare the hung curd or use Greek yogurt. Then mix the filling ingredients, flatten the bread slices, shape the rolls and fry or bake them.

Prepare Hung Curd

1. First place a strainer on top of a bowl or a pan. Line a mesh strainer with a clean muslin cloth or cheesecloth.

Add the curd (2 cups / 470 grams) on the muslin or cheesecloth. Ensure that the curd is fresh and not overly sour.

2. Tie the muslin cloth into a bundle and hang it or keep a weight on it for 3 to 4 hours to drain all the whey. You can place a heavy weight like a glass or ceramic bowl or a plate on the bundled muslin.

You can also keep the entire setup in the fridge with a heavy weight if the room temperature is hot or humid.

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

Note: If you’re using packaged Greek yogurt, take about 1 cup. It’s already strained, so you don’t need to hang it. If you notice 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 need:

• 3 tablespoons finely chopped onions
• ¼ cup finely chopped capsicum
• ¼ cup grated carrots
• 1 teaspoon finely chopped ginger, optional
• 1 teaspoon finely chopped green chillies
• 2 tablespoons chopped coriander leaves

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

6. Add the following spices:

• 1 teaspoon chaat masala
• ½ teaspoon roasted cumin powder
• ¼ teaspoon black pepper powder
• ¼ teaspoon red chilli powder or add as required
• ¼ teaspoon black salt
• ¼ pink salt or add regular salt according to taste

At this point optionally, you can add 2 tablespoons grated processed cheese or grated paneer.

7. Mix very well. If the filling looks soft, add 1 to 2 teaspoons of cornflour or roasted gram flour (roasted besan) to bind.

Opt to add about ¼ teaspoon of sugar to balance the tanginess of the curd filling if needed.

Tip: You can cover the bowl and refrigerate the filling for 20 minutes for easier shaping.

Prepare Bread

8. Trim the edges of 8 to 10 slices of soft white or sandwich bread or whole wheat bread if you plan to bake.

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

10. Flatten the slice with the rolling pin.

11. Lightly moisten the edges with water to help sealing.

If a slice feels dry or stiff, dab a few drops of water to make rolling easier but do not let it become wet.

Shape the Rolls

12. Place 1 to 1.5 tablespoons of the prepared hung curd filling slightly below the center of the rolled bread slice as shown in the image below.

This placement gives space at the top to fold and roll the bread tightly into a spindle shape without the filling coming out.

13. You can also place 1 to 1.5 tablespoons of filling in the center of the flattened bread. With this placement, you can make a rectangle shaped roll.

14. Roll tightly like a cigar or shape into a spindle or rectangle/envelope. The photo below shows the spindle shape and the envelope rectangle shape.

Remember to press the edges of the bread well so the yogurt filling stays inside and doesn’t leak while frying.

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

16. If any cracks or openings appear on the prepared yogurt rolls, brush a flour paste (made with 2 tablespoons whole wheat flour + 4 tablespoons water) over them to secure 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 until golden and crisp, turning as needed on medium heat.

While frying, when one side looks crispy and golden, turn over with a slotted spoon and fry the second side of the roll. Fry until 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 15 minutes.

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

Tip: For a crispier result, brush a little extra oil.

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

21. Once nicely golden and crispy, remove the baked Dahi ke Sholay from the oven. Let them rest for a few minutes before serving.

Serving Suggestions

Serve crispy Dahi ke Sholay hot with Green Chutney, Imli Chutney, Mint Chutney or Tomato Ketchup. A light sprinkle of Chaat Masala before serving adds a nice touch.

Pair it with Masala Chai or Ginger Chai, or serve as an appetizer for guests.

Storage & Make-Ahead Tips

The curd or yogurt filling can be made one day ahead and refrigerated, but don’t add onions, ginger, chillies and coriander. Add these the next day before you begin shaping the rolls.

Fried rolls can be reheated in 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 until warmed and crisp.

Dassana’s Recipe Tips

1. Use thick Greek yogurt or hung curd: Greek yogurt works well but make sure it’s very thick with no extra whey. Any watery whey in the yogurt will soften the bread and make rolling difficult.
2. Choose soft, fresh bread: Fresh bread rolls easily and seals well. Dry or old slices tend to crack or tear the moment you add filling.
3. Keep the filling firm: The filling should be thick. Even a small amount of extra moisture can break the bread or cause leaks during frying.
4. Seal all edges properly: Press the edges firmly and apply flour paste wherever you see cracks or thin spots. This prevents the filling from coming out while frying Dahi ke Sholay rolls.
5. Fry on medium heat: A steady medium flame helps the bread turn crisp without burning. High heat browns the outside too fast and leaves the inside undercooked.
6. Use whole wheat bread only for baking: Whole wheat slices are harder to roll and can tear if fried. They work best for the baked version.
7. Avoid overfilling the bread: Use only 1 to 2 tablespoons of filling depending on the size of the bread. Too much filling inside the roll leads to cracks while frying.

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