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
• - 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.