Dahi Ke Sholay (Stuffed Bread Pockets)

Dahi Ke Sholay or stuffed bread pockets is a delicious Indian vegetarian recipe with crispy bread outside and melt in the mouth creamy yoghurt filling inside. It is an easy starter, snack or appetiser recipe that can be made both on stovetop or air fryer.

Dahi Ke Sholey is a popular North Indian snack where bread rolls are filled with velvety smooth yogurt (also known as curd or dahi) and crunchy fresh veggies. By first look no one can even guess that such simple ingredients are used in making this drool worthy appetiser.

It can be deep fried on stovetop or air fried for healthier version. Both the methods are included in this post. You can add vegetables in these bread pockets as per your choice. It is a kids friendly recipe and great for parties or potluck.

Dahi Sholey Ingredients:

Bread: Use fresh white sandwich bread for making these recipe as it is more soft & easier to roll. Whole wheat bread can also be used but make sure it is fresh & soft otherwise it may break while rolling.

Yogurt (Curd): You can use homemade or store-bought curd (also known as dahi or yoghurt) for this recipe. Just make sure it is not sour. If you want to make it high protein, use plain unflavoured greek yogurt.

Vegetables: I have added vegetables like onion, capsicum, carrots, coriander in the stuffing. You can skip onion or add more veggies of your choice like boiled sweet corn, coloured bell peppers (red, yellow, orange) etc.

Seasoning: These dahi ke sholey are seasoned with simple salt & crushed black pepper. Adjust the salt as per your taste. If you like spicy food, you can also used red chilli flakes in this recipe.

• Prep Time: 20 minutes
• Cook Time: 10 minutes

Ingredients: (Makes 6-7 pieces)

• Hung Curd / Strained Yoghurt- 200 grams
• Paneer- 50 grams (crumbled)
• Onion – 1 small
• Capsicum – 1/2
• Carrot – 1 small
• Coriander (chopped) – 2 tbsp
• Salt – 1/2 tsp (to taste)
• Crushed Black Pepper – 1 tsp
• Green chillies (finely chopped) – 2
• Ginger paste – 1 tsp
• Bread Slices – 6 to 7
• Maida (All Purpose Flour) – 2 tsp
• Water – 4 tsp
• Cooking Oil – For Frying / Brushing

Directions:

Step 1:
To make hung curd (yoghurt), place a sieve over a deep vessel. Transfer plain homemade curd or store-bought curd over this sieve. Keep this arrangement as it is in fridge overnight or for 3-4 hours.

All the water from curd will drip down in the vessel below and you will get thick creamy hung curd in the sieve. Keep this hung curd aside.

Water dripped from curd used in curries or for kneading dough.

Step 2:
Finely chop the capsicum, onion and carrot. Keep them aside.

Step 3:
Transfer the hung curd to a mixing bowl. Add chopped capsicum, onion, carrot, coriander, green chillies, paneer, salt, black pepper and ginger paste to it. Mix well to form an even mixture. Taste the filling and adjust salt as per your liking. Keep it aside.

Step 4:
Add maida (flour) and water to a bowl and mix well to make a slurry. It will be used as a binding agent and should be of creamy consistency (neither too thick nor too thin).

Step 5:
Chop off the edges of bread slices. Take one bread slice. Brush some water over it. Roll it into a thin slice using rolling pin.

Place nearly 1 tsp of the mixture prepared in step 3 on the bread slice as shown below. Apply some maida-slurry on the outer edge of the roll.

Step 6:
Start folding the bread into a roll. If your bread is little crumbly, you can even place the bread slice over a wet kitchen towel and then roll it.

Step 7:
Slightly press the corners of the roll while gently twisting them. This will help in sealing the rolls / bread pockets from both ends. Repeat the process to make all pieces.

From this step, you can either deep fry or air fry them. I am going to show both the methods.

Deep Frying:

1. Heat the oil in wok or kadhai. When the oil is medium hot, slip the rolls gently into it.

2. Fry them till they are golden brown.

Tip: Please do not drop the rolls in cold oil or on low heat as the bread will soak up too much of oil and the rolls will turn oily. The oil should be medium-hot for frying.

Air fryer Dahi Ke Sholay:

You can make these bread pockets in air fryer as well using very little oil. All the steps will remain same as above except the deep frying part.

1. Preheat the air fryer at 180°C for 4-5 min. Brush some oil on the air fryer basket & prepared rolls prepared. Transfer the rolls in this greased heated air-fryer basket.

2. Air fry for 8-10 minutes at 180°C till they turn golden brown in colour. Rotate the pieces and brush some more oil after half-time for even colouring on all sides.

Serving Suggestion:

Cut them from middle keeping the knife slightly slant. Serve it with ketchup or green chutney.

Tips:

1. One of the main point to take care while making these dahi ke sholay is the consistency of filling. The hung curd should not be watery at all. Also, once you have added veggies and salt to it, do not rest it for long as the veggies will leave water turning the filling runny.
2. Any leftover filling can also be used as filling to make hung curd sandwiches.

If you try this dahi ke sholey recipe recipe & share pics on social media, then don’t forget to tag on Facebook, Instagram or use #kuchpakrahahai.

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(10 votes, average: 4.80 out of 5)

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