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 premium ingredients and step-by-step instructions to help you recreate this traditional dish with ease. 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 the taste of authentic Indian cuisine to your kitchen! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 200 G Authentic Greek Yogurt
• 500 g Ashoka Carrot Pickle 500 G
• 800G Kingsmill Soft White Medium Bread 800G
• - Natco Kala Namak Indian Black Salt
• - Chilli Powder Rajah
• 100 G Saras Turmeric Haldi Powder
• - Mccormick Cumin Powder
• - Shan Chaat Masala
• 500 G Brown & Polson Cornflour
• 1 L Crisp N Dry Oil

Instructions

1. 1. In a mixing bowl, combine 200g of Authentic Greek Yogurt, 1 teaspoon of Chilli Powder Rajah, 1 teaspoon of Mccormick Cumin Powder, 1 teaspoon of Shan Chaat Masala, 1/2 teaspoon of Natco Kala Namak Indian Black Salt, and 1/4 teaspoon of Saras Turmeric Haldi Powder. Mix well to create the spiced yogurt filling.
2. 2. Finely chop 1kg Green Pepper and add it to the yogurt mixture. Stir to combine.
3. 3. Add 2 tablespoons of Ashoka Carrot Pickle to the yogurt mixture for an extra tangy flavor. Mix thoroughly.
4. 4. Chop a handful of Schwartz Coriander Leaf Jar (or use fresh coriander leaves if available) and add it to the mixture for garnish and flavor enhancement. Stir to combine.
5. 5. In a small bowl, mix 2 tablespoons of Brown & Polson Cornflour with a few tablespoons of water to create a smooth slurry. This will be used to seal the bread rolls.
6. 6. Take slices of bread (ensure the crusts are removed) and flatten them using a rolling pin.
7. 7. Place a spoonful of the prepared yogurt filling in the center of each bread slice. Fold the edges of the bread over the filling and roll tightly to form a cylindrical shape. Use the cornflour slurry to seal the edges.
8. 8. Heat Crisp N Dry Oil in a deep frying pan over medium heat. Ensure there is enough oil to submerge the rolls.
9. 9. Carefully place the prepared bread rolls into the hot oil and fry until they are golden brown and crispy on all sides. Remove and drain on a paper towel to remove excess oil.
10. 10. Serve the Dahi Ke Sholay hot with additional Ashoka Carrot Pickle or your favorite chutney on the side. Garnish with extra Schwartz Coriander Leaf Jar for presentation.

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

1. Make the spiced yogurt. Mix 200g of thick yogurt with 1 teaspoon each of chilli powder, cumin powder and chaat masala, 1/2 teaspoon of black salt and 1/4 teaspoon of turmeric, then stir in finely chopped green pepper.
2. Flavour the filling. Add 2 tablespoons of carrot pickle to the yogurt mixture for extra tang, then stir in a handful of chopped coriander leaves and mix thoroughly.
3. Prepare slurry and bread. Mix 2 tablespoons of cornflour with a few tablespoons of water into a smooth slurry for sealing. Remove the crusts from slices of bread and flatten them with a rolling pin.
4. Fill and roll the bread. Place a spoonful of the yogurt filling in the centre of each bread slice, fold the edges over and roll tightly into a cylinder, sealing the edges with the cornflour slurry.
5. Fry and serve. Heat enough oil to submerge the rolls in a deep pan over medium heat and fry until golden brown and crisp on all sides, then drain on kitchen paper. Serve hot with carrot pickle or chutney and extra coriander.

Frequently asked questions

How long does Dahi Ke Sholay - Bread Rolls Curd Fire Kabab take to make?

About 20 minutes: 10 minutes to mix the filling and roll the bread, and 10 minutes of frying. Frying in small batches keeps the oil hot and the rolls crisp.

Is Dahi Ke Sholay vegetarian?

Yes, it is vegetarian. The rolls are white bread filled with spiced Greek yogurt, green pepper, carrot pickle and coriander, sealed with a cornflour paste and fried until golden.

How do I stop the bread rolls opening in the hot oil?

Seal the edges well with the cornflour and water paste and press them firmly shut before frying. Keep the yogurt filling thick, as a runny filling leaks out and makes the oil splutter.

Can I use hung curd instead of Greek yogurt for dahi ke sholay?

Yes, hung curd is the traditional choice and works perfectly as long as it is thick. Strain ordinary plain yogurt in a muslin cloth until most of the whey has drained before mixing in the spices.

What chutney goes with Dahi Ke Sholay - Bread Rolls Curd Fire Kabab?

Serve them hot with green coriander chutney, sweet tamarind chutney or a spoonful of carrot pickle. They make a good snack with masala chai or a starter for a party spread.