Dahi Ke Sholey, also spelled as Sholey or Sholay, are Indian style fried bread rolls filled with a rich and creamy hung curd mixture. This popular North Indian snack is widely enjoyed in the vibrant street food culture of Delhi, where small street vendors prepare it fresh and serve it hot to eager customers. The dish features a flavorful filling made with hung curd, paneer, vegetables, herbs, and spices, wrapped inside bread and deep fried until golden and crispy. When served hot with chutneys and fried green chilies, it becomes an irresistible street style appetizer that perfectly balances tangy, creamy, and spicy flavors.
The origin of Dahi Ke Sholey is closely linked to the lively street food culture of Delhi, where vendors are known for their creativity and ability to turn simple ingredients into delicious snacks. In the bustling food lanes and local markets, small street vendors began experimenting with hung curd as a filling, combining it with paneer, vegetables, fresh herbs, and aromatic spices. The mixture is rolled inside soft bread slices and deep fried until crisp and golden. This clever and flavorful preparation quickly gained popularity among locals and visitors, making Dahi Ke Sholey a beloved Delhi street food that continues to be enjoyed across the city.
Hung curd plays a crucial role in the recipe. By removing excess whey from yogurt, the curd becomes thick and creamy, almost like a soft cheese. This allows it to hold its shape when mixed with paneer, vegetables, herbs, and spices. The result is a rich and flavorful filling that stays soft and creamy inside while the bread exterior turns perfectly crisp during frying. This simple technique transforms everyday ingredients like yogurt and bread into a unique and indulgent snack.
Today, Dahi Ke Sholey is loved not only on the streets of Delhi but also across India, often appearing on restaurant menus and party appetizer spreads inspired by street food classics. Whether enjoyed from a busy street stall or freshly prepared at home, these crispy rolls served with green chutney and sweet tamarind chutney remain a crowd favorite. Their crunchy exterior and creamy, tangy filling make them an irresistible treat for any occasion.
Ingredients
For Hung Curd
- 2 cups Plain Yogurt or Dahi
For Stuffing
- 1 cup Hung Curd
- ½ cup Grated Paneer
- ¼ cup Shredded Mozzarella Cheese
- ½ cup Finely Chopped Tri Colored Bell Peppers
- ¼ cup Finely Chopped Carrots
- ¼ cup Finely Chopped Onion
- 1 tsp Minced Garlic
- 1 tsp Grated Ginger
- 1 to 2 Finely Chopped Green Chilies
- 1 tsp Fennel Powder
- 1 tsp Amchoor Powder
- ½ tsp Black Salt
- 1 tsp Cumin Powder
- 1 tsp Chaat Masala
- ½ tsp Chili Flakes
- 2-3 tbsp Finely Chopped Coriander Leaves
- 1-2 tbsp Finely Chopped Mint Leaves
- Salt to Taste
For Assembly and Frying
- 12 to 14 Bread Slices
- Water as Needed for Sealing
- Oil for Deep Frying
- 4 to 5 Green Chilies Slitted
For Serving
- Green Chutney
- Sweet Tamarind Chutney
- Chaat Masala for Sprinkling
Method
Prepare Hung Curd
- Place 2 cups dahi in a clean muslin cloth. Tie the cloth tightly and place it in a colander. Keep a heavy weight over it and allow it to sit for 1 to 2 hours so that all the liquid whey drains out. The remaining thick yogurt is hung curd which will be used for the stuffing.
Prepare Stuffing
- Transfer the hung curd to a mixing bowl. Add grated paneer and shredded mozzarella cheese. Add chopped tri colored bell peppers, chopped carrots, and finely chopped onion.
- Add minced garlic, grated ginger, and chopped green chilies. Season the mixture with fennel powder, amchoor powder, black salt, cumin powder, chaat masala, chili flakes, and salt. Add chopped coriander leaves and mint leaves. Mix everything well until it forms a creamy and flavorful stuffing mixture.
Prepare Bread Rolls
- Take bread slices and trim off the two side edges. Lightly apply water along the edges of two slices and press them together to form a slightly longer bread piece. Gently roll with a rolling pin to flatten slightly.
- Place a spoonful of the prepared stuffing on one corner of the bread. Roll the bread tightly around the filling to form a cylindrical roll.
- Wrap the roll in plastic wrap and twist the ends with your hands to create a toffee like cylindrical shape. This helps the roll hold its shape firmly. Remove from plastic wrap and arrange on tray. Prepare more sholey using the remaining stuffing and bread slices.
Fry the Sholey
- Heat oil in a deep frying pan over medium heat. Once the oil is hot enough, carefully place the prepared sholey in small batches in the oil. Fry on medium heat until they turn golden brown and crispy from all sides.
- Fry a few slit green chilies in the same oil until blistered and lightly crisp.
- Remove the sholey and place them on a paper towel to absorb excess oil.
Serve
- Arrange the crispy Dahi Ke Sholey on a serving platter. Sprinkle a little chaat masala on top. Serve hot with fried green chilies, green chutney, and sweet tamarind chutney.
Tips
- Use well strained hung curd to ensure the filling is thick and not watery. Excess moisture can cause the rolls to break while frying.
- Flatten the bread slices gently so they become flexible and easy to roll without cracking.
- Wrap the rolls tightly while shaping to prevent the filling from leaking during frying.
- Fry on medium heat so the bread turns evenly golden and crispy without burning.
- You can add finely chopped capsicum, corn, or grated cheese for additional flavor and texture.
- Serve immediately after frying for the best crispy texture and creamy interior.
Dahi Ke Sholey
Ingredients
Method
- Place 2 cups dahi in a clean muslin cloth. Tie the cloth tightly and place it in a colander. Keep a heavy weight over it and allow it to sit for 1 to 2 hours so that all the liquid whey drains out. The remaining thick yogurt is hung curd which will be used for the stuffing.
- Transfer the hung curd to a mixing bowl. Add grated paneer and shredded mozzarella cheese. Add chopped tri colored bell peppers, chopped carrots, and finely chopped onion.
- Add minced garlic, grated ginger, and chopped green chilies. Season the mixture with fennel powder, amchoor powder, black salt, cumin powder, chaat masala, chili flakes, and salt. Add chopped coriander leaves and mint leaves. Mix everything well until it forms a creamy and flavorful stuffing mixture.
- Take bread slices and trim off the two side edges. Lightly apply water along the edges of two slices and press them together to form a slightly longer bread piece. Gently roll with a rolling pin to flatten slightly.
- Place a spoonful of the prepared stuffing on one corner of the bread. Roll the bread tightly around the filling to form a cylindrical roll.
- Wrap the roll in plastic wrap and twist the ends with your hands to create a toffee like cylindrical shape. This helps the roll hold its shape firmly. Remove from plastic wrap and arrange on tray. Prepare more sholey using the remaining stuffing and bread slices.
- Heat oil in a deep frying pan over medium heat. Once the oil is hot enough, carefully place the prepared sholey in small batches the oil. Fry on medium heat until they turn golden brown and crispy from all sides.
- Fry a few slit green chilies in the same oil until blistered and lightly crisp.
- Remove the sholey and place them on a paper towel to absorb excess oil.
- Arrange the crispy Dahi Ke Sholey on a serving platter. Sprinkle a little chaat masala on top. Serve hot with fried green chilies, green chutney, and sweet tamarind chutney.
Notes
- Use well strained hung curd to ensure the filling is thick and not watery. Excess moisture can cause the rolls to break while frying.
- Flatten the bread slices gently so they become flexible and easy to roll without cracking.
- Wrap the rolls tightly while shaping to prevent the filling from leaking during frying.
- Fry on medium heat so the bread turns evenly golden and crispy without burning.
- You can add finely chopped capsicum, corn, or grated cheese for additional flavor and texture.
- Serve immediately after frying for the best crispy texture and creamy interior.
