Dahi Ke Sholay - Bread Rolls Curd Fire Kabab Recipe Kit Recipe

About this recipe

Experience the unique flavors of Dahi Ke Sholay - Bread Rolls Curd Fire Kabab with our exclusive Recipe Kit! This kit brings together the perfect blend of crispy bread rolls, creamy curd, and fiery kababs for a mouthwatering appetizer or snack. Each kit includes pre-measured ingredients and step-by-step instructions to make preparation quick and hassle-free. Whether you're hosting a party or craving something special, this kit is your go-to solution. Order now on the AnyFeast website or app and bring this delicious dish to your table! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 250 g Carrot
• 1 kg Potato
• 200 g Green Peas
• 500 g Curd
• Pcs Eng Sandwich Bread
• loose Ginger
• 100 g Garlic
• 400 g Bread - Sandwich
• 200 g Table Salt
• 50 g Cumin Powder
• - Coriander Powder
• 500 g Sugar
• 20 g Turmeric Powder
• - Red Chilli Powder
• 500 Ml Champion Oil
• 50G Green Chilies

Instructions

1. 1. Gather all ingredients: 6 slices of Jain-approved bread (no onion or garlic), 1 cup thick curd (dahi), 1 medium potato (boiled and mashed), 1 small carrot (finely grated), 1/4 cup green peas (boiled), 1/2 teaspoon red chili powder, 1/2 teaspoon turmeric powder, 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon chaat masala, 1 teaspoon sugar, salt to taste, 1 tablespoon finely chopped coriander leaves, 1 cup breadcrumbs, oil for shallow frying.
2. 2. Trim the edges of the bread slices and keep them aside.
3. 3. In a mixing bowl, combine the mashed potato, grated carrot, boiled green peas, red chili powder, turmeric powder, cumin powder, coriander powder, chaat masala, sugar, salt, and chopped coriander leaves. Mix well to form a uniform stuffing mixture.
4. 4. Take one slice of bread and slightly moisten it with water to make it pliable. Gently press the bread slice to remove excess water.
5. 5. Place a portion of the stuffing mixture in the center of the bread slice. Carefully fold the bread slice to encase the stuffing, shaping it into a cylindrical roll. Seal the edges firmly.
6. 6. Repeat the process with the remaining bread slices and stuffing mixture to make more rolls.
7. 7. Roll each prepared bread roll in breadcrumbs, ensuring it is evenly coated on all sides. Press gently to help the breadcrumbs adhere.
8. 8. Heat oil in a shallow frying pan over medium heat. Once the oil is hot, carefully place the bread rolls in the pan.
9. 9. Shallow fry the rolls, turning occasionally, until they are golden brown and crisp on all sides. Remove from the pan and drain excess oil on a paper towel.
10. 10. In a separate bowl, whisk the thick curd until smooth. Add a pinch of salt and sugar to taste, and mix well.
11. 11. Arrange the fried bread rolls on a serving plate. Generously pour the whisked curd over the rolls, ensuring they are well-coated.
12. 12. Sprinkle a little chaat masala and red chili powder on top for added flavor.
13. 13. Garnish with finely chopped coriander leaves and serve immediately. Enjoy the Jain variant of Dahi ke Sholay as a delicious snack or appetizer!