Serves 1
Directions
- 1Place hung curd in a cloth over a strainer to drain excess water.
- 2Transfer the drained hung curd to a plate.
- 3Add grated paneer to the hung curd.
- 4Add diced onions, carrots, and bell peppers to the curd and paneer mixture.
- 5Add chopped garlic, ginger, green chilies, coriander leaves, and salt to the mixture.
- 6Mix all ingredients thoroughly to create the filling.
- 7Cut the crusts off the bread slices.
- 8Flatten the bread slices with a rolling pin.
- 9Place a spoonful of the filling onto a flattened bread slice.
- 10Roll the bread tightly around the filling to form a log.
- 11Seal the bread roll by pressing the ends and using plastic wrap to tighten and shape it.
- 12Deep fry the bread rolls in hot oil until golden brown and crispy.
- 13Add green chilies to the hot oil and fry them alongside the sholay.
- 14Remove the fried dahi ke sholay and green chilies from the oil.
Ingredients
- hung curd
- grated paneer
- diced onions
- diced carrots
- diced bell peppers
- garlic
- ginger
- green chilies
- coriander leaves
- salt
- bread slices
- oil for frying
Equipment
bowlstrainerspoonknifecutting boardrolling pinpan
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