1- Try to use fresh and soft bread to make dahi ke sholay. Stale bread might break while rolling.
2- Hung curd should be absolutely moisture free. It should not be watery otherwise your filling will be runny and it might ooze out from the bread while frying.
3- Paneer or cottage cheese used in the recipe should be moisture free.
4- Vegetables should be chopped very finely for the filling.
5- Once you have added veggies and salt to the hung curd, and your filling mixture is ready, do not keep it for long as the veggies will leave water turning the filling runny.
6- Seal the roll properly before frying otherwise the filling might ooze out.
7- Oil in which you will be frying the prepared sholays should be at medium high temperature.
8- Serve them hot.
Let’s see how to make this delicious recipe-
Hung Yoghurt/Curd- 1 cup
Paneer- 1/2 cup (grated)
Onion- 1, small (finely chopped)
Bell pepper (Green and Red)-1/2 cup, (finely chopped)
Carrot- 1/2 cup, (finely chopped)
Chopped Coriander- 2-3 tablespoon
Salt- 1 teaspoon (or adjust according to your taste)
Black Pepper powder- 1/2 teaspoon
Green chillies- 2, (finely chopped)
Bread Slices- 10 (white/brown)
Maida (All Purpose Flour) - 2 teaspoon
Water- 4 teaspoon
Cooking Oil- For Frying
For making this recipe we have to prepare hung yogurt first.
For that take a deep bowl and a strainer. The arrangement should be so as that the strainer should not be touching the base of the bowl.
Line the strainer with a muslin cloth or cheesecloth or a big clean handkerchief. Transfer the yogurt to this cloth. You will see that the whey will start collecting in the bowl. Now keep this whole arrangement into the refrigerator for at least 4-5 hours. You can keep it overnight too.
All the whey/water from the yogurt will be collected in the bowl below and you will get a thick chakka of yogurt or thick block of yogurt.
( I took 2 cups of yogurt and hung it and afterwards got 1 cup of thick yogurt. However, the resulting thick yogurt depends on the quality of the yogurt you are using).Step 2–
Grate the paneer. Finely chop all the vegetables mentioned under the ingredients list.
Transfer the hung curd in a mixing bowl. Add chopped bell peppers, onion, carrot, coriander, green chillies, paneer, salt and black pepper to it. Mix well to form an even mixture. Keep it aside.
Prepare a slurry of maida (APF) and water. This slurry will be used as a binding agent for bread. Its consistency should be creamy; neither too thick nor too thin.
Take a bread slice
Cut off the edges of the bread slice.
Roll it out gently into a thin slice using rolling pin.
Place about a teaspoon of the prepared mixture in one diagonal part of the rolled out bread, leaving space at the ends.
Using a brush apply some slurry on the edges of the slice.
Start folding the bread into a roll sealing everything well.
Or else, you can even place the bread slice over a wet kitchen towel and then roll it.
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 with other slices too.
Heat enough oil in a wok or pan. When the oil is medium hot, gently drop the prepared rolls in the oil.
Add only 2-3 rolls at a time. Do not overcrowd the oil.
Fry them until they are nice golden brown in color.
Take them out on a kitchen towel or absorbent paper.
For serving, cut them diagonally and serve hot with chutney or ketchup.