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Bread The curd Fire Roll Recipe | Dahi Wheat Roll | Dahi De Sholey
Curd rolls, or dahi ke sholey, have a distinctive flavor because to their crispy outside and creamy inside. Even though this dish is now ubiquitous, it originated in northern India and has particular renown there. Similar to a bread roll and paneer roll, but with a distinctive flavor thanks to the filling of thick curd and other vegetables.
Regardless matter the event, curd rolls are always a welcome treat. This is an excellent choice for breakfast or a late-night snack. In addition, this dish is sure to be a hit with kids of all ages, making it a fantastic choice for tiffin or snacks. For instance, a curd roll consists of breaded curd stuffed with loads of vegetables and a touch of spice, then deep fried.
instructions for making a one-of-a-kind, delicious curd-fired roll. Let’s take a look at the recipe’s materials and procedure and do it the right way.
Curd bread roll recipe. Also known as dahi ke sholey. Preparation time: 10 minutes.
Preparation time: 10 minutes.
Time taken: 20 minutes.
First, you’ll need half a cup of thick curd or hanging yogurt.
2 loaves of bread, 8 pieces
- Add 2 tablespoons of minced onion.
Lastly, add 2 tablespoons of minced capsicum.
Chopped fresh coriander leaves, 2 tablespoons
6 tsp of boiled corn - (Optional) 1 tablespoon of finely sliced carrot.
Eighth, salt to taste
Half a tablespoon of black pepper
The Proper Way to Roll Curd
In the beginning, get a bowl and put some thick fresh curd in it.
After that, throw in the rest of the ingredients (excluding the bread slices): onion, peppers, corn, carrots, coriander, salt, and pepper.
Third, use a spatula to thoroughly combine the items. Curd should be hung long enough for the spices and vegetables to blend together. Put this dish to one side.
Fourth, take a piece of bread and trim the four corners. Now, use the belan to spread the bread as thinly as you can. Bread crumbs may be made by pounding leftover bread in a blender or food processor and then using them in various recipes.
- Spread 1 tablespoon of the filling we made earlier on the center of the bread, leaving the other side and the corners bare.
Six, use a brush to wipe the water from all the edges and corners.
Seven, we made sure none of our filling leaked by rolling and softly pressing all of the edges and corners to seal them.
Eight, while the oil is heating up in the pan, deep fried the bread curd rolls over a medium flame. Keep in mind that if the heat is too high, the rolls will not fry evenly. - Fry each roll until it becomes a golden brown color and then place it on a paper towel to drain.
Tenth, keep it hot.
Rolls are traditionally served by themselves with tea, however most diners find that they taste best when paired with either green chutney and tomato sauce.