Dahi Ke Sholey Recipe
45 Mins
5-6 People
1-2 hrs
Dahi Ke Sholey Recipe – My Delhi Street Food Experience
The first time I made this Dahi Ke Sholey recipe, it instantly reminded me why Delhi street food has such a strong identity. I have seen many snacks come and go, but this one truly stands out. The candy-like shape, the pointed edges, and that beautiful crispy golden layer make it visually exciting even before the first bite. When I prepared the stuffing with properly hung curd, fresh vegetables, chutney, and cheese, I knew this Dahi Ke Sholey recipe would deliver the exact street-style experience that people love.
What I personally enjoy most about this Dahi Ke Sholey recipe is the contrast in textures. When fried in medium hot oil, the outer layer becomes perfectly crisp while the inside stays soft, creamy, and rich. The moment you cut it open and finish it with green chutney and saunth chutney, it becomes a complete Delhi street food experience. This Dahi Ke Sholey recipe represents everything I love about street food—simple technique, bold flavors, and a result that is both comforting and exciting.
Ingredients of Dahi Ke Sholey Recipe
Portion servings: 5–6 pax
Preparation time: 1–2 hrs
Cooking time: 45 mins
- Curd: 2 cups
For stuffing:
- Capsicum dices – ¼ cup
- Yellow bell pepper dices – ¼ cup
- Red bell pepper dices – ¼ cup
- Onion chopped – 1 pc
- Coriander chopped – 1 tbsp
- Green chilli chopped – 1 tsp
- Ginger chopped – 1 tsp
- Salt – ½ tsp
- Red chilli powder – ¼ tsp
- Hung curd – prepared from above curd
- Bread slices – 10–12 pcs
- Green chutney – as required
- Cheese – as required
- Refined flour slurry – as required
- Bread crumbs – 2 cups
- Oil – for frying
For plating:
- Green chutney – as required
- Saunth chutney – as required
- Onion chopped – as required
Instructions of Dahi Ke Sholey Recipe
Step 1: Preparing Hung Curd
Start by preparing the curd for the stuffing. Take the curd and place it in a clean muslin cloth. Tie it securely and hang it in a cool place so the extra whey drains out slowly. Allow it to rest until the curd becomes thick and creamy. This step is important because thick curd gives body to the stuffing and prevents the rolls from breaking or becoming soggy during frying. Once done, keep the hung curd aside for later use.
Step 2: Making the Vegetable Mixture
In a mixing bowl, add diced capsicum, yellow bell pepper, red bell pepper, chopped onion, coriander, green chilli, and ginger. Add salt and red chilli powder. Mix everything gently so the vegetables are evenly seasoned. Let the mixture sit for a short time so flavors blend well. After resting, squeeze out extra moisture from the vegetables so the stuffing stays firm inside the rolls.
Step 3: Preparing the Stuffing
Take the thick hung curd in another bowl and add the prepared vegetable mixture to it. Mix carefully until the vegetables are well coated and evenly distributed. Taste and adjust seasoning if needed. The stuffing should be creamy but thick enough to hold shape when scooped. Keep it chilled until required.
Step 4: Shaping the Bread Rolls
Place two bread slices slightly overlapping on a chopping board or parchment sheet. Sprinkle a little water and gently flatten them with a rolling pin. Spread a thin layer of green chutney in the center, then add a portion of the dahi stuffing. Place a strip of cheese on top. Using the sheet, roll the bread tightly into a cylinder and seal both ends firmly so the filling stays inside. Repeat with the remaining bread and stuffing, then keep the rolls aside.
Step 5: Crumbing and Freezing
Prepare a refined flour slurry and keep breadcrumbs ready in a tray. Dip each roll into the slurry and coat it evenly. Then roll it in breadcrumbs until fully covered. Arrange the coated rolls on a tray. At this stage, they can be stored in the freezer so they hold shape and become easy to fry later.
Step 6: Frying the Sholey
Heat oil on medium heat. Carefully place the rolls into the oil and fry them until crisp and golden brown on all sides. Turn gently so they cook evenly. Remove and drain on absorbent paper to remove extra oil.
Step 7: Plating and Serving
Cut the fried roll into pieces. Spread green chutney and saunth chutney on a serving plate. Place the cut sholey on top and sprinkle chopped onion for garnish. Serve hot and crispy as a delicious starter.
About Dahi Ke Sholey Recipe
This Dahi Ke Sholey recipe is one of Delhi’s most loved street food starters, and I always say its magic lies in the balance of textures. The outside must be perfectly crisp, while the inside remains soft, creamy, and rich. The most important step in this Dahi Ke Sholey recipe is preparing the hung curd properly. I always hang the curd in a muslin cloth for 3 to 4 hours to remove excess moisture. This gives us thick chakka, which forms the base of the stuffing and ensures the filling stays firm, creamy, and stable during frying.
Another key element in this Dahi Ke Sholey recipe is the vegetable mixture. I use finely chopped capsicum, onion, coriander, salt, and chilli powder, and I make sure to remove any excess moisture from them as well. This step is essential because any extra water can affect the texture and structure. A well-prepared stuffing helps the Dahi Ke Sholey recipe hold its shape beautifully and gives a clean, creamy bite every time.
What makes this Dahi Ke Sholey recipe truly special is its signature candy-like shape. I carefully wrap the bread so the stuffing stays perfectly centered and the edges become pointed, giving it that classic street-style presentation. After coating and frying, the outer layer becomes crisp and golden, while the inside stays soft and flavorful. When served with green chutney, saunth chutney, spices, and fresh onions, this Dahi Ke Sholey recipe delivers the complete Delhi street food experience that people instantly connect with.
Cooking Tips for Perfect Dahi Ke Sholey Recipe
- Always hang the curd for 3 to 4 hours to remove all moisture. This is very important for the perfect Dahi Ke Sholey recipe texture.
- After chopping capsicum and onion, squeeze out all water using a cloth. This prevents the Dahi Ke Sholey recipe from becoming soggy.
- Press the bread slices properly so they stick together and hold the stuffing well in the Dahi Ke Sholey recipe.
- Wrap tightly using plastic so the Dahi Ke Sholey recipe gets the correct candy shape with pointed edges.
- Dip properly in flour batter and breadcrumbs to get extra crispiness in the Dahi Ke Sholey recipe.
- Always fry the Dahi Ke Sholey recipe in medium hot oil so the cheese melts inside and the outside becomes crispy.
- Do not use very hot oil, because bread cooks fast and the inside of the Dahi Ke Sholey recipe may not heat properly.
- Serve the Dahi Ke Sholey recipe immediately after frying to enjoy the best crispy texture.
Pairing Guide for Dahi Ke Sholey Recipe
The Dahi Ke Sholey recipe tastes best when served with green chutney and tamarind chutney. These chutneys add freshness and tanginess that balance the creamy and crispy texture of the Dahi Ke Sholey recipe.
I also like adding roasted cumin powder, chilli powder, and chopped onions on top of the Dahi Ke Sholey recipe. These toppings enhance the flavor and give a real Delhi street food experience.
The Dahi Ke Sholey recipe works perfectly as a tea-time snack or evening snack. It pairs well with hot chai because the crispy texture and creamy filling taste even better with a warm drink.
The Dahi Ke Sholey recipe can also be served as a party starter because it looks attractive, tastes delicious, and gives restaurant-style street food experience at home.
Frequently Asked Questions About Dahi Ke Sholey Recipe
1. What is Dahi Ke Sholey recipe?
The Dahi Ke Sholey recipe is a popular Delhi street food made with hung curd stuffing wrapped in bread, coated, and fried until crispy. It has a crispy outside and creamy inside.
2. Why is hung curd used in Dahi Ke Sholey recipe?
Hung curd is used in the Dahi Ke Sholey recipe to remove excess moisture. This helps create thick stuffing that holds shape and gives the perfect creamy texture.
3. How long should curd be hung for Dahi Ke Sholey recipe?
The curd should be hung for about 3 to 4 hours for the best Dahi Ke Sholey recipe results. This ensures all excess water is removed.
4. Why are vegetables squeezed in Dahi Ke Sholey recipe?
Vegetables are squeezed to remove water so the stuffing stays dry and the Dahi Ke Sholey recipe does not break during frying.
5. Why is medium hot oil used in Dahi Ke Sholey recipe?
Medium hot oil helps the Dahi Ke Sholey recipe cook evenly. It makes the outside crispy and melts the cheese inside properly.
6. Can Dahi Ke Sholey recipe be made without breadcrumbs?
Yes, the Dahi Ke Sholey recipe can be made without breadcrumbs, but breadcrumbs give extra crispiness and better texture.
7. Why does Dahi Ke Sholey recipe look like candy?
The Dahi Ke Sholey recipe is wrapped tightly so the stuffing stays in the center and the edges become pointed, giving it a candy-like shape.
8. What chutneys go best with Dahi Ke Sholey recipe?
The Dahi Ke Sholey recipe tastes best with green chutney and tamarind chutney because they add tangy and fresh flavors.
9. Is Dahi Ke Sholey recipe crispy?
Yes, the Dahi Ke Sholey recipe is very crispy outside and soft inside, which makes it delicious and satisfying.
10. Why is Dahi Ke Sholey recipe popular in Delhi?
The Dahi Ke Sholey recipe is popular in Delhi because of its unique shape, crispy texture, creamy filling, and delicious street food taste.