Dahi Ke Sholay Recipe Bread Curd Fire Roll
Kids Snacks

Dahi Ke Sholay Recipe Bread Curd Fire Roll

Dahi Ke Sholay Recipe or Bread Curd Fire Roll Recipe with video step by step instructions. Dahi Ke Sholay or Bread Curd Fire Roll is a popular and all-time favorite starter snack at North Indian weddings. Crispy bread layer stuffed with the tangy curd filling Dahi Ke Sholay or Bread Curd Fire Roll is a mouth-watering dish for everyone. Dahi Ke Sholay or Bread Curd Fire Roll tastes well along with red or green sauce or tomato ketchup.
Ever wondered how to make Dahi Ke Sholay or Bread Curd Fire Roll at home, here is a quick and easy snack recipe.


For making Dahi Ke Sholay or Bread Curd Fire Roll we have used hung curd which can be prepared by hanging the curd in a muslin cloth or sieve for an overnight.


Dahi Ke Sholay or Bread Curd Fire Roll tastes well when deep-fried but you can also bake them at 180-degree Celcius for 20-25 minutes. Make sure to brush butter or oil while baking.


Rolling Dahi Ke Sholay or Bread Curd Fire Roll is an art. Initially, it might be difficult to roll a perfect Dahi Ke Sholay or Bread Curd Fire Roll. After 2-3 try you can make them perfectly.


The trick to making perfect Dahi Ke Sholay or Bread Curd Fire Roll is that to apply thick maida past on all the sides and roll the Dahi Ke Sholay or Bread Curd Fire Roll very firmly.


Dahi Ke Sholay or Bread Curd Fire Roll goes well with the starter ‘Crispy Fried Corn or Crispy Corn Kernels’.


You can prepare Dahi Ke Sholay or Bread Curd Fire Roll in bulk at the time of preparation and deep fry them when required for a kitty or birthday party. Make sure to keep the raw Dahi Ke Sholay or Bread Curd Fire Roll in the refrigerator if preparing in bulk, otherwise the curd may become sour outside.

Dahi Ke Sholay Recipe Bread Curd Fire Roll
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4.25 from 4 votes

Dahi Ke Sholay Recipe | Bread Curd Fire Roll

Course: Snack
Servings: 8 Pieces

Ingredients

  • 4 White Bread Slices
  • 4 tbsp Hung Curd
  • 1 tbsp Sweet Corn
  • 1 tbsp Chopped Orange Carrot
  • 1 tbsp Chopped Capsicum
  • Black Pepper As per taste
  • Salt As per taste

Instructions

Boiling the Corn

  • In a cooking pot add water. Add so much water such that corns are submereged in the water.
  • When the water starts boiling add the corns and salt as per taste.
  • Boil the corn for 4-5 minutes.

Filling for Dahi Ke Sholay | Bread Curd Fire Roll

  • In a bowl add hung curd, chopped carrots and chopped capsicum.
  • Add black pepper and salt as per taste.
  • Add boiled sweet corn.
  • Mix the ingredients well.

Maida water for pasting breads

  • In a bowl mix 2 tbsp of maids with 4 tbsp of water to make thichk maida paste.

Making Dahi Ke Sholay | Bread Curd Fire Roll

  • Cut the hard corners of the bread using scissor or a knife.
  • Using rolling pin or 'belan', flatten the bread on a surafce on all the sides.
  • Take a plastic sheet and place the bread.
  • Place the Dahi Ke Sholay or Bread Curd Fire Roll filling on one corner.
  • Apply maida paste on all sides of the bread.
  • Roll the bread diagonally with plastic sheet and twist the plastic sheet from both the ends like a toffe in opposite direction. Watch the recipe video for more help regarding folding the bread.
  • Uncover the plastic sheet and Dahi Ke Sholay or Bread Curd Fire Roll are ready for deep frying.
  • Do this for all the four breads.

Deep Frying Dahi Ke Sholay or Bread Curd Fire Roll

  • In a cooking pot add ghee or oil as required for deep frying.
  • When the ghee is warm, fry the Dahi Ke Sholay or Bread Curd Fire Roll on high flame.
  • Fry till golde brown and serve them hot with tomato ketchup or sauce as per your choice.

Video

Notes

  • In the starting it might be tough to roll Dahi Ke Sholay or Bread Curd Fire Roll, but after 2-3 try you can perfectly roll the bread.
  • Deep fry Dahi Ke Sholay or Bread Curd Fire Roll on high flame.
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