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Dahi ke Sholay: Popular Delhi Street Food

Rajan loves cooking dishes from his native Indian cuisine. He enjoys sharing his favourite recipes with his online readers.

Dahi ke sholay

Dahi ke sholay

What Are Dahi ke Sholay?

Dahi ke sholay are deep-fried bread rolls with a spiced hung curd stuffing. They are a delightful alternative to the usual teatime snacks of samosa, kachori and the like.

With a very crispy outside and a creamy, soft inside, this popular street food is a must-have if you are visiting Delhi or the National Capital Region (NCR). You will be glad you tried this delicious snack. Do leave your comments when you do!

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Cook Time

Prep timeCook timeReady inYields

15 min

45 min

1 hour

6 dahi ke sholay


  • 1/2 cup (100 grams) hung curd made from 200 grams fresh dahi (curd/yoghurt), tied and hung in a strainer for 3-4 hours in the fridge
  • 50 grams grated paneer (Indian cottage cheese)
  • 1 small onion, chopped small
  • 2 to 2 1/2 tbsp hara dhania (cilantro)
  • 1 tsp ginger paste
  • 1 chopped green chilli
  • 1 tbsp chopped bell pepper
  • 1 tbsp grated carrot
  • 1 tsp coriander powder
  • 1 tsp red chilli flakes
  • 1/2 tsp garam masala
  • 1/2 tsp salt
  • 4 slices fresh white bread, crusts removed
  • 1 tsp maida (all-purpose flour), mixed with water to prepare a thick, flowing slurry


  1. In a mixing bowl, combine the hung curd, paneer, chopped onion, chopped hara dhania, ginger paste, chopped green chilli, chopped bell pepper and grated carrot. Add the coriander powder, red chilli flakes, garam masala and salt. Mix until everything combines well. Set the stuffing mixture aside.
  2. With a rolling pin, roll out both sides of a bread slice lightly and then lightly brush water over one surface. Roll both sides lightly again.
  3. Lay down the bread slice, unbrushed side up, and place a decent-sized portion of stuffing mixture on top. Brush the slurry on the edges and fold the bread into a roll, starting from the top. Seal the opposite end firmly.
  4. Place the rolled-out bread on a plastic sheet, roll the bread roll on it and lightly twist both ends of the bread roll in opposite directions to seal. Set aside the sealed bread rolls on a plate. Prepare all of the bread rolls similarly.
  5. Deep-fry the bread rolls in hot oil on low-medium heat until crisp and brown.
  6. Serve with tomato sauce and mint chutney.

© 2022 Rajan Singh Jolly

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