What is Dahi Ke Sholay:
Dahi Ke Sholay is a popular Indian street food snack that originated in the state of Rajasthan. The name "Dahi Ke Sholay" translates to "fire of yogurt" in English. It is a vegetarian dish made with a spiced filling of mashed potatoes, onions, and spices, which is stuffed into bread slices. The stuffed bread slices are then deep-fried until crispy and golden brown.
Dahi Ke Sholay offers a combination of textures and flavors. The crispy outer layer of the bread contrasts with the soft, spiced filling inside, while the yogurt provides a cooling and tangy element. The chutneys and toppings add additional layers of taste, making it a delicious and indulgent snack. Dahi Ke Sholay is often served as a street food delicacy at fairs, festivals, and food stalls in India.
Dahi Ke Sholay Recipe:
Ingredients:
- 1 cup hung curd (thick yogurt)
- ½ cup finely chopped onions
- ¼ cup finely chopped bell peppers
- 2 green chilies, finely chopped
- 2 tablespoons besan (gram flour)
- 1 tablespoon rice flour
- 1 tablespoon chopped coriander leaves
- ½ teaspoon red chili powder
- ½ teaspoon chaat masala
- Salt to taste
- Oil for deep frying
Instructions:
- In a mixing bowl, combine the hung curd, chopped onions, bell peppers, green chilies, besan, rice flour, coriander leaves, red chili powder, chaat masala, and salt. Mix well to form a thick mixture.
- Heat oil in a deep pan or kadai over medium heat.
- Take a small portion of the curd mixture and shape it into a cylindrical or cigar-like roll. Repeat with the remaining mixture.
- Gently slide the rolls into the hot oil and deep fry until they turn golden brown and crispy.
- Remove the fried rolls from the oil and place them on absorbent paper to remove excess oil.
- Serve hot with mint chutney or ketchup.
Health and benefit of Dahi Ke Sholay:
- Nutritional Content: Dahi Ke Sholay contains carbohydrates from the potatoes and the outer covering, along with proteins from yogurt. It also provides some amount of dietary fiber, vitamins, and minerals due to the presence of spices and potatoes.
- Probiotics from Yogurt: The yogurt served with Dahi Ke Sholay contains live cultures of beneficial bacteria known as probiotics. These probiotics can contribute to gut health and promote a healthy digestive system.
- Satiation: Dahi Ke Sholay is a filling snack due to its combination of carbohydrates, proteins, and fats. It can provide a sense of satiation and help curb hunger for a while.
- To make Dahi Ke Sholay a more healthier:
- Baking or Air Frying: Instead of deep-frying, you can try baking or air frying the stuffed rolls to reduce the amount of oil used.
- Moderation: Enjoy Dahi Ke Sholay in moderation as an occasional treat rather than a regular part of your diet.
- Nutritious Fillings: Opt for healthier fillings by incorporating vegetables, such as grated carrots, spinach, or other greens, along with spices and herbs for added flavor and nutrition.
- Tips for Perfectly Crispy Dahi Ke Sholay:Ensure the hung curd is thick and well-drained to prevent the rolls from becoming soggy.
- Adjust the spices according to your taste preferences.
- Maintain a consistent medium heat while deep frying to achieve a crispy texture.
- Serving Suggestions for Dahi Ke Sholay:Dahi Ke Sholay makes for a delicious appetizer or snack on its own.
- You can also serve it with mint chutney, tamarind chutney, or tomato ketchup for added flavor.
Nutrition Information for Dahi Ke Sholay (per serving):
- Calories: 150
- Protein: 6g
- Carbohydrates: 10g
- Fat: 10g
- Saturated Fat: 2g
- Cholesterol: 10mg
- Sodium: 200mg
- Fiber: 2g
- Sugar: 4g
Frequently Asked Questions about Dahi Ke Sholay:
Can I add additional vegetables to the curd mixture?
Yes, you can experiment with other finely chopped vegetables like carrots, cabbage, or corn to add more flavor and texture.
Can I make the Dahi Ke Sholay in advance and reheat them later?
While it's best to serve them immediately after frying for maximum crispiness, you can reheat them in a preheated oven at 180°C (350°F) for a few minutes to regain some of the crispness.
Can I use regular yogurt instead of hung curd?
Hung curd is preferred for this recipe as it has a thicker consistency. Regular yogurt might make the mixture too runny.
How do I hang curd to make hung curd?
Place regular yogurt in a muslin cloth or cheesecloth, tie it securely, and hang it for a few hours or overnight to allow the whey to drain out, leaving behind thick curd.
Can I bake Dahi Ke Sholay instead of deep-frying?
Although deep-frying gives the best results in terms of texture and taste, you can try baking the rolls at 180°C (350°F) for about 20-25 minutes or until they turn golden brown.
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