Name: #DAHI KE SHOLAY recipe by Shilpa gupta at BetterButter
Prep time: 480 min
Cook time: 15 min
Total time: 495 min
Yield: 8
Ingredients: Bread slices 8; Hung curd 1/2 cup; Cottage cheese 50 gms; Onion 1; Green chilies 2; Green coriander as per taste; salt 1/4 tsp; Black pepper powder 1/4 tsp; Oil for Deep frying

Ingredients Serving: 8

Bread slices 8
Hung curd 1/2 cup
Cottage cheese 50 gms
Onion 1
Green chilies 2
Green coriander as per taste
salt 1/4 tsp
Black pepper powder 1/4 tsp
Oil for Deep frying

Instructions

For hung curd put curd in a strainer and put it in refrigerator overnight.
Don't throw away the strained water of curd as it will be used for soaking bread slices.
In a mixing bowl take half cup hung curd, 2 tbsp crumbled cottage cheese, 1 tbsp finely chopped onions, chopped green chilies, green coriander leaves, salt and pepper. Mix all ingredients well.
Discard sides of all bread slices.
Take a bread slice dip it in water strained from curd and squeeze.
Place one tablespoon curd mixture in center of slice and fold the slice to half and press well to seal from all sides.
Fold in half.
Prepare all dumplings same way.
Heat oil in a wok and deep fry all dumplings in batches.
Serve hot with ketchup and pudina chutney.

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