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Dahi Ke Sholey

Dahi Ke Sholey

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.
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 6
Course: Appetizer, Entree, Snack
Cuisine: Indian
Ingredients Method Notes

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
  1. 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
  1. 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.
  2. 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
  1. 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.
  2. 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.
  3. 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
  1. 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.
  2. Fry a few slit green chilies in the same oil until blistered and lightly crisp.
  3. Remove the sholey and place them on a paper towel to absorb excess oil.
Serve
  1. 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.