Name: DAHI KE SHOLAY recipe by Amita Shah at BetterButter
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6
Ingredients: Hung curd - 1 cup; Finely shredded onion, yellow and red capsicum- 1/2 cup; All purpose flour/ maida - 4 tablespoon; Bread crumbs -2 tablespoon; Boiled and mashed potatoes - 5; White pepper - 1 teaspoon; Anaardana (pomegranate seeds powder)- 1 teaspoon; Salt to taste; Suji - 2 table spoon; Oil for deep frying

ABOUT DAHI KE SHOLAY RECIPE

Delicious Dahi sholay/ kebabs makes an excellent starter for dinner or a light evening snack.

Ingredients Serving: 6

Hung curd - 1 cup
Finely shredded onion, yellow and red capsicum- 1/2 cup
All purpose flour/ maida - 4 tablespoon
Bread crumbs -2 tablespoon
Boiled and mashed potatoes - 5
White pepper - 1 teaspoon
Anaardana (pomegranate seeds powder)- 1 teaspoon
Salt to taste
Suji - 2 table spoon
Oil for deep frying

Instructions

Take bread crumbs, shredded onion, red, yellow capsicum and mix it with the hung curd. Add salt and pepper. Stuffing is ready.
Take 2 table spoon maida and add pinch of salt and water to make a thin batter / nizam .
Take boiled mashed potato, remaining maida, salt and anaardana according to your taste . Mix well and divide the mixture into 10 to 12 equal parts .
Make them in small balls and make it into a flat roti on your palm. Place stuffing in the center and then roll it back into a ball .
Dip it inside the maida nizam and roll it over the suji. Now refrigerate this for at least half an hour.
Heat oil in a pan and deep fry the kebabs/ sholay until golden-brown all around .
DAHI KE SHOLAY is ready to be served with green chutney and tomato sauce .

Similar Recipes