9 June, 2022

Curd veggie bread roll | dahi Ke Sholay |

Posted in : STARTERS on June 9, 2022 by : Divya Suresh Tags: bread roll, dahi ke sholay, hung curd roll, hung curd vegetables, restaurant dish, snack, starter, yummy starter

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Tasted this starter for couple of times in a restaurant called Kutumbh and since then this was on my mind. So finally today tried making these bread rolls which contains hung curd, some of the vegetables along with some regularly used spices.

These bread rolls can be deep fried or baked or can also be made in an air fryer. To begin with I have made deep fried version and soon shall try making them in the oven and air fryer too.

Usually I make hung curd at home to use it for any kind of dish. Firstly place a strainer with a cotton cloth over a deep vessel (refer to the pic below) and pour the home made curd over it, cover the vessel with plate and keep it in the refrigerator for 2 to 3 hours or overnight (I always keep it in the night to use it in the morning) to get the thick creamy hung curd.

Actually, while making this particular recipe, we should be careful about the thickness of the hung curd as there should not be any water left in it. The hung curd should be really thick and one more important point is add all the veggies, salt and spices at the end, just before filling it in the bread slice. Otherwise the filling would turn runny because of the salt and water in the vegetables. Also be careful while adding vegetables, transfer only the vegetables discarding its water

Grate the carrot and finely chop all the remaining vegetables. Here I have put capsicum, carrot, big green chili/Pakora green chili, coriander leaves and onion. The vegetables should be finely chopped, or else it becomes difficult to stuff inside the wet bread slice and it may also break while deep frying.

Ingredients : measuring cup used – 200 ml

Whole wheat bread – 1 pkt
Curd – 500 gms
Paneer – 100 gms
Capsicum – 1/2 cup
Carrot – 1/2 cup
Big green chilies/Pakora green chilies – 1/2 cup
Coriander leaves – 1/2 cup
Onion – 1/2 cup

SPICES :

Black pepper powder – 1/4 tsp
Cumin powder – 3/4th tsp
Pink salt/Salt – 1 tsp

PROCEDURE :

Rinse/wash well all the vegetables, grate the carrot and finely chop all the other vegetables

Grate the paneer and take the grated paneer in a bowl/Parath and add the hung curd to it (please check above to know how to make hung curd)

Meanwhile chop off the edges of each bread slice and keep them ready

On the other hand heat enough oil for deep frying
Now put cumin powder, black pepper powder, salt and vegetables to hung curd paneer mixture and combine everything well – the stuffing is ready

Now take a bread slice on a plastic sheet/wet kitchen towel, wet your hands in a bowl of water and apply the water on bread slice gently, roll the bread slice to make it slightly thin using rolling pin

Place a portion of stuffing on the rolled bread slice and start folding the bread roll, once folded properly, slightly press and gently twist both the ends while the roll is still inside the plastic sheet/wet cloth, so that the roll gets sealed well

Deep fry all the rolls in heated oil on high medium heat until it turns crispy, remove on a plate, allow it to cool for a second, then cut into half in the middle by keeping the knife slant. I have served this bread roll along with mint/Pudina hung curd chutney.