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!

How to make Dahi Ke Sholay - Bread Rolls Curd Fire Kabab

1. Make the stuffing. Gather the bread, thick curd, boiled potato, carrot, peas and spices, and trim the edges off 6 bread slices. Mix the mashed potato, grated carrot, boiled peas, chilli powder, turmeric, cumin, coriander powder, chaat masala, sugar, salt and chopped coriander into a uniform stuffing.
2. Shape the bread rolls. Moisten a bread slice with water and press out the excess. Place stuffing in the centre, fold the bread around it into a cylinder and seal the edges firmly, then repeat with the remaining slices.
3. Coat and shallow fry. Roll each roll in breadcrumbs, pressing gently so they stick. Heat oil in a shallow pan over medium heat and fry the rolls, turning occasionally, until golden brown and crisp, then drain on a paper towel.
4. Whisk the curd. In a separate bowl, whisk the thick curd until smooth and mix in a pinch of salt and sugar to taste.
5. Assemble and serve. Arrange the fried rolls on a plate and pour the whisked curd generously over them. Sprinkle with chaat masala and red chilli powder, garnish with chopped coriander and serve immediately.

Frequently asked questions

What is the total time required to make Dahi Ke Sholay?

The total time required is 20 minutes, including 10 minutes for preparation and 10 minutes for cooking.

Can I make Dahi Ke Sholay ahead of time and store it?

Yes, you can prepare the bread rolls and refrigerate them before frying. Fry them fresh before serving for the best taste and texture.

What can I serve with Dahi Ke Sholay?

Dahi Ke Sholay pairs well with mint chutney, tamarind chutney, or a simple side salad.