Full written recipe for Dahi ke Sholay
Prep time: 10-15 minutes (excluding hung curd resting time)
Cooking time: 15 minutes
Serves: 3-4 people
Ingredients:
CURD | दही 3 CUPS
CAPSICUM | शिमला मिर्च 1/2
RED BELL PEPPER | लाल शिमला मिर्च 1/2
YELLOW BELL PEPPER | पीली शिमला मिर्च 1/2
CARROT | गाजर 1/2
GREEN CHILLI | हरी मिर्च 2 NO.
GINGER GARLIC PASTE | अदरक लेहसुन की पेस्ट 1 TSP
POWDERED SUGAR | पीसी हुई शक्कर 1/2 TBSP
SALT | नमक TO TASTE
BLACK PEPPER POWDER | काली मिर्च पाउडर A PINCH
FRESH CORIANDER | हरा धनिया R 1 TBSP (CHOPPED)
MINT | पुदीना 1 TBSP (CHOPPED)
SANDWICH BREAD | सैंडविच ब्रेड AS REQUIRED
WATER | पानी
Method:
To make hung curd, place a sieve over a large vessel & then place a muslin cloth over it & transfer the curd in the muslin cloth then lift it up & twist the cloth & let the water drip out.
Further place the cloth in the sieve & place some weight on the curd & let it rest for 1.5-2 hours.
After the rest you’ll see that all the water has squeezed out & your hung curd is ready.
Transfer the hung curd into a large bowl & add capsicum, bell peppers & all the remaining ingredients of the filling & mix everything well, your filling is ready.
Take sandwich bread slices as required & trim the sides.
To shape the sholay take any plastic sheet & place it on a flat surface then take a slice of the bread & wet it slightly using water.
Place the bread slice on the plastic sheet then flatten out the bread using your fingers, then place a spoonful of the filling & place it on the corner of the bread, further roll it towards the opposite corner then wrap the entire rolled bread with the plastic sheet & press the sides while pushing the filling towards the centre, it should look like a toffee, your shaped dahi ke sholay is ready to be fried, shape the rest similarly.
Heat oil until it gets moderately hot (170 C), then carefully drop the shaped bread into the oil & fry over medium high heat until golden brown & crisp.
Once fried transfer them into a sieve so that all the oil drips off.
Your delicious dahi ke sholay are ready.
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Intro 0:00
Hung curd 0:38
Filling 2:08
Shaping 3:05
Frying 5:11
Plating 6:00
Outro 6:20
29 июл 2024
