Street foods have a special corner in our hearts and when we talk of street food, Delhi is hands down the winner. This time, we are talking about yet another popular street food of Delhi called dahi ke sholay. Delhiites are aware of this but for those who don’t know, dahi ke sholay is deep-fried bread rolls that have stuffing of spiced hung curd. They are a great alternative for samosa, kachori, and other tea-time snacks.
Dahi ke sholay has a crispy outside and a curdy soft texture inside. We can totally say that dahi ke sholay is a twist to stuffed bread rolls. This street food could be easily found in Delhi’s INA. This amazing snack has not always been there but was originated by a man named Deepak Sharma. While trying to experiment with leftover curd and bread, he came up with dahi ke sholay which is an absolute explosion of flavours. He then asked his father, who was already running an eatery in INA market, to introduce this dish and in no time, this dish became an absolute hit. His inspiration behind dahi ke sholay is dahi ke kebab.
The dish is as simple as it can get but tastes fantastic. The outer layer is fried bread while the inner stuffing has hung curd, coriander, capsicum, and some spices. This snack is served with tomato sauce and green chutney. Apart from dahi ke sholay, they have other varieties as well but dahi ke sholay managed to stay an absolute favourite of Delhi people.
If you are in Delhi, don’t wait for any further and head to the INA market to taste this delight. And those, who live far away, we have brought for you a quick recipe of dahi ke sholay that you can make at home. But when you travel to Delhi, don’t forget to taste this amazing snack and treat your taste buds!
Ingredients
- 1/2 cup hung curd
- 1 tsp maida or all-purpose flour
- 50 gm paneer (grated)
- 1 onion (chopped)
- 2 tbsp coriander
- 1 tsp ginger paste
- 1 green chili(chopped)
- 1 tbsp capsicum (chopped)
- 1 tsp coriander powder
- 1 tsp red chili flakes
- 1/2 tsp garam masala
- Salt as per taste
- 4 bread slices
Method
- Take a bowl and add hung curd.
- Add grated paneer, chopped onion, chopped coriander, chopped green chili, and chopped capsicum.
- Add coriander powder, ginger paste, red chili flakes, garam masala, and salt as per taste.
- Mix everything together and keep the mixture aside.
- Take bread slices and roll out both sides of the bread with a rolling pin.
- Also, take a bowl and add maida with water. Make it into a slurry paste.
- Lay down the bread slices and add some stuffing to them.
- Brush the edges of bread slices with slurry paste and roll the bread.
- Seal the rolls with the help of slurry paste and repeat the process.
- When done, deep fry the rolls on low-medium heat until they turn crisp and brown.
- Serve with green chutney.
Enjoy!