Spicy hung curd mixture wrapped in bread slices and deep fried.
DAHI KE SHOLAY
Ingredients
1 cup hung yogurt (dahi)
½ cup grated processed cheese
2 green chillies, chopped
1 tablespoon finely chopped fresh coriander leaves
2 tablespoons crushed green peas
2 tablespoons crushed corn kernels
1 medium onion, finely chopped
2 teaspoons dried mango powder (amchur)
1 teaspoon red chilli powder
Salt to taste
8-12 white bread slices
Refined flour (maida) slurry for brushing
Oil for deep-frying
Method
1. Mix together yogurt, cheese, green chillies, coriander leaves, green peas, corn, onion, dried mango powder, chilli powder and salt in a bowl.
2. Discard edges of bread slices and flatten. Place a portion of yogurt mixture on one side, brush edges with slurry and roll into cylinders.
3. Heat sufficient oil in a kadai. Deep-fry the bread rolls till golden brown. Drain on absorbent paper.
4. Serve hot with green chutney.
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