How to make Dahi ke Sholay - SK Khazana -

Hung yogurt and cheese mixed with vegetables, rolled in bread slices and deep-fried

Sanjeev Kapoor

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

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


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.

website of the year 2013
website of the year 2014
website of the year 2016
MasterChef Sanjeev Kapoor

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 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.