How to make Dahi ke Sholay - SK Khazana -
Hung yogurt and cheese mixed with vegetables, rolled in bread slices and deep-fried
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Hung yogurt (हंग कर्ड / दही का चक्का ), Processed cheese (प्रोसेस्ड चीज़)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Dahi ke Sholay - SK Khazana checkout Dahi Ke Kebab, Dahi Ke Kebab, Dahi ke Kabab, Creamy Veggie Sandwich . You can also find more Snacks and Starters recipes like Bhuna Naan Sandwich Kadhi Kachori-SK Khazana Saucy Chicken Burger Jeera Biscuits
Dahi ke Sholay - SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Dahi ke Sholay - SK Khazana Recipe
Hung yogurt 1 cup
Processed cheese grated 1/2 cup
Green chillies chopped 2
Fresh coriander leaves finely chopped 1 tablespoon
Green peas crushed 2 tablespoons
Corn kernels crushed 2 tablespoons
Medium onion finely chopped 1
Dried mango powder (amchur) 1 teaspoon
Red chilli powder 1 teaspoon
Salt to taste
White bread 8-12 slices
Refined flour slurry for brushi
Oil to deep fry
Method
Step 1
Mix together yogurt, cheese, green chillies, coriander leaves, green peas, corn, onion, dried mango powder, chilli powder and salt in a bowl.
Step 2
Trim the edges of bread slices and flatten them. Place a portion of yogurt mixture on one side of each slice, brush edges with slurry and roll into cylinders.
Step 3
Heat sufficient oil in a kadai. Deep-fry the bread rolls till golden brown. Drain on absorbent paper.
Step 4
Serve hot with green chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
