Crispy Dahi ke Sholey – A Comforting North Indian Snack
There’s something special about enjoying hot, crispy snacks when it’s raining outside. That moment when you take a bite, sip on some chai, and forget the world — that’s exactly the kind of joy Dahi ke Sholey brings to the table.
About the Recipe
Dahi ke Sholey, also known as hung curd bread rolls, are a popular North Indian snack made with slices of bread stuffed with a creamy, spiced hung curd filling, rolled tightly, and deep-fried until golden and crispy. The contrast of crunchy outside and cool, mildly tangy inside makes it an irresistible treat — especially during the monsoon season or cozy evenings with tea.
What makes this snack unique is the stuffing — a mixture of thick hung curd, finely chopped vegetables, fresh herbs, and just the right touch of spice. It’s light, flavorful, and surprisingly easy to prepare with everyday ingredients.
Why Is It So Popular?
- It’s a street-style favorite often served in restaurants and weddings.
- Great as a starter, tea-time snack, or party appetizer.
- Loved by both kids and adults for its soft-inside, crispy-outside texture.
- Super versatile — you can tweak the filling to your liking.
- Quick to assemble and fry, especially if the filling is prepped ahead.
Ingredients
- Hung curd: The hero of the recipe. Thick curd gives a creamy texture and mild tang. Make sure to drain it well to avoid soggy rolls.
- Vegetables: Finely chopped carrots and capsicum add crunch and freshness. Beetroot or boiled corn can be used for variation.
- Ginger-garlic paste & green chilies: Add depth and a light kick of heat.
- Mint & coriander: Give the filing a fresh and herby flavor.
- Spices (black pepper, salt, powdered sugar): Keep the balance of taste – spicy, savory, and a hint of sweet.
- Bread slices: White bread works best here for flexibility and crispness after frying.
Serving Suggestions
- Serve hot with green chutney, tamarind chutney, or even a mint-mayo dip for a modern twist.
- Add a cup of masala chai on the side for the ultimate comfort combo.
- These are great for tea parties, potlucks, or kids’ lunchboxes.
Variations You Can Try
- Add grated paneer for a protein-rich filling.
- Mix in boiled sweet corn or chopped onions for added texture.
- Make it non-fried by air frying or baking the rolls for a healthier version.
- For a fusion touch, serve with ketchup and mayo swirl or a cheesy dip.
Storing Suggestions
- You can prepare the filling in advance and refrigerate for up to 1 day.
- If you want to prep the rolls ahead, shape and wrap them tightly in plastic or cling film and keep refrigerated for a few hours.
- Avoid storing after frying — these are best enjoyed fresh and crispy. Reheating may turn them soft or oily.
Dahi ke Sholey are the kind of snacks that turn simple ingredients into something truly delightful. Whether you’re craving something warm during the rains, looking for a fun party appetizer, or just want to surprise your family with something different — this recipe won’t disappoint.
Crunchy, creamy, full of flavor, and made with love — that’s the kind of snack we all deserve once in a while. Give it a try, and don’t forget to enjoy it with your favorite cup of chai!
Dahi ke Sholey
- Total Time: 40-45 minutes
- Yield: 4 1x
Description
Golden, crispy on the outside and creamy on the inside — these Dahi ke Sholey are everything you crave on a rainy day. Stuffed with hung curd, veggies, and desi masalas, they’re light, flavourful, and comforting. Pair them with chutney and a hot cup of chai for the perfect evening snack.
Ingredients
- 1 cup thick hung curd (strained dahi)
- ¼ cup finely chopped carrot
- ¼ cup finely chopped capsicum (green, red and yellow each or substitute red/yellow with grated beetroot or boiled sweet corn)
- 1 tsp ginger-garlic paste
- 1–2 finely chopped green chilies
- ½ tsp powdered sugar
- 1 tbsp chopped fresh coriander (dhaniya)
- 1 tbsp chopped mint leaves (pudina)
- ½ tsp black pepper powder
- Salt to taste
For the Rolls:
- 8–10 slices of white bread (edges trimmed)
- Water (to moisten bread edges)
- Oil (for deep frying)
Instructions
For Making Hung Curd
- Place 2 cups of fresh curd in a muslin cloth and tie it tightly. Hang it over a bowl or sink for 3–4 hours, or place a heavy object (like a bowl or mortar) on top until all the water drains out and the curd becomes thick and creamy.
- Once done, open the cloth and scoop out the thick, smooth hung curd. Use fresh (not sour) curd for the best taste and texture.
For the Filling
- Place the hung curd in a mixing bowl.
- Add chopped carrot, capsicum, green chilies, and ginger-garlic paste.
Mix in powdered sugar, salt, and black pepper. - Add chopped coriander and mint leaves.
- Mix well until everything is combined. Ensure the filling is thick and not watery.
- Refrigerate for 10–15 minutes to firm up slightly.
For the Bread Rolls
- Take a slice of white bread and trim the edges.
- Lightly moisten the bread with water using your fingers to soften it.
Place the soaked bread on a plastic sheet. - Apply a little more water and gently press it with your fingers to flatten it.
- Place 1 tbsp of the prepared filling on one corner of the bread.
- Start rolling from the filled corner and gently roll it into a log using your hands.
Now place the rolled bread in the center of a cut plastic sheet. - Fold the plastic sheet over the roll and wrap it tightly like a toffee, pressing from both ends to seal and shape it.
- Repeat the same process for all bread slices.
Frying the Rolls
- Heat oil in a deep kadai or pan over medium-high flame.
- Once hot, gently slide in the prepared rolls.
- Fry in batches, turning occasionally, until golden brown and crisp.
- Remove and drain on paper towels to remove excess oil.
Serving Suggestions
- Serve hot with green chutney or sweet tamarind chutney.
- For a fusion twist, pair with ketchup and a swirl of mayonnaise.
Notes
- Always use fresh, full-fat curd for hung curd. Avoid sour curd, as it may alter the taste of the filling.
- Make sure all the whey is completely drained. The thicker the hung curd, the better the texture and the lower the chance of the rolls turning soggy.
- You can also keep the tied curd in the fridge with a weight (like a bowl or mortar) on top for 4-5 hours — this helps drain the whey more effectively and keeps the curd fresh and thick.
- After mixing the veggies and spices with hung curd, chill the filling for 10–15 minutes. This helps it firm up and makes rolling easier.
- For this recipe, slightly soft, fresh white bread is ideal. It flattens easily without cracking.
- Moistening and gently pressing the bread with fingers ensures it won’t tear while rolling.
- Using a cut plastic sheet to roll and seal each bread roll gives a uniform shape and holds the stuffing well during frying.
- Make sure the rolls are sealed properly from all sides, or the filling may leak out while frying.
- Too hot oil can brown the rolls too quickly on the outside while leaving the inside soggy. Fry in batches for even cooking.
- These rolls taste best when hot and crispy. Serve them fresh for maximum crunch and flavor.
- You can also add grated paneer, corn, or chopped onions for added texture and variation.
- Prep Time: 20-25 minutes
- Cook Time: 15-20 minutes
- Category: Snack / Appetizer
- Method: Frying
- Cuisine: North Indian
