Dahi ke Sholay (Crispy Yogurt Rolls)

Crispy dahi ke sholay with yogurt or curd stuffing on a white platter with green chutney.

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Dahi ke Sholay (Crispy Yogurt Rolls)

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.

Prep Time20

Cook Time30

Total Time50

Course: Snacks

Cuisine: Indian Street Food

Diet: Vegetarian

Difficulty Level: Moderate

Servings: Rolls

Calories: 156kcal

Author: Dassana Amit

Ingredients

For Hung Curd Filling

2 cups curd (dahi), full-fat or homemade or 1 cup Hung Curd or Greek Yogurt
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

For the Outer Layer

8 to 10 slices white bread – fresh, soft, edges trimmed or Whole Wheat Bread if baking
water – as needed, for sealing
oil – as required, for deep frying

For Flour Paste

2 tablespoons whole wheat flour
4 tablespoons water or as needed – to make a thick paste

Instructions

Prepare Hung Curd

Place the curd in a muslin cloth with a mesh strainer below. Also place a bowl below the strainer to collect the whey.
Make a bundle of the muslin cloth.
Hang the bundle or keep a weight on it for 3 to 4 hours to drain all the whey.
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.
Once the whey has been strained, open the muslin and transfer the thick hung curd to a mixing bowl.
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

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

Prepare Bread

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

Shape Yogurt Rolls

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

Make Fried Dahi ke Sholay

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

Bake Option

Preheat the oven to 190°C/370°F for 15 minutes.
Line a baking tray with parchment and brush it with oil.
Place the prepared rolls on the tray and brush oil evenly on top.
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

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

Storage

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

Notes

Use thick yogurt: The hung curd or greek yogurt must be very thick with no extra whey. Any moisture can soften the bread and make it tear.
Use fresh bread: Soft, fresh slices roll easily and seal better. Avoid dry or old bread because it cracks while shaping.
Keep yogurt filling firm: A dry, thick filling holds shape well. If it feels loose, chill it or mix in a little cornflour or roasted gram flour.
Seal edges well: Press all edges tightly and cover any cracks with flour paste to prevent the filling from leaking during frying.
Roll tightly: A tightly rolled snug roll fries evenly and becomes crisp without opening or breaking.
Fry on medium heat: Frying in a moderately hot oil gives a golden, crispy exterior without burning the bread or making it soggy with oil.
Bake whole wheat bread: Whole wheat slices are harder to fry but work nicely for the baked version.
Avoid overfilling: Use a small amount of filling so the bread seals cleanly and doesn’t crack.

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