Dahi ke sholey

Name: Dahi ke sholey
Total time: 1800 s
Yield: 2 people
Cuisine: Indian
Ingredients: 250 grams hung curd / yoghurt , thick and fresh; 100 grams paneer, crumbled; 2 small green capsicum, finely chopped; 1 small red bell pepper, finely chopped; 1 small yellow bell pepper, finely chopped; 1 small carrot, finely chopped; 2 green chilli, finely chopped; to taste Salt; 1/2 tsp pepper, crushed; few Bread pieces; As required Oil for deep frying

Chhavi Jain @cook_25110587

#WPM

Chhavi Jain @cook_25110587

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Ingredients

30 minutes

2 people

250 gramshung curd / yoghurt , thick and fresh
100 gramspaneer, crumbled
2small green capsicum, finely chopped
1small red bell pepper, finely chopped
1small yellow bell pepper, finely chopped
1small carrot, finely chopped
2green chilli, finely chopped
to tasteSalt
1/2 tsppepper, crushed
fewBread pieces
As required Oil for deep frying

Saved

Steps

30 minutes

1

Now, take thick and creamy curd (hung curd).
2

Further add 1 cup crumbled paneer to it.
3

Now, add chopped capsicum, red bell pepper, yellow bell pepper and carrot to it.
4

Now, add salt and crushed pepper.
5

Mix well making sure that all the ingredients and hung curd are combined well.
6

Now, mix 2 tbsp maida with little water to make a thin paste. And, keep aside.
7

Now, take bread and cut it's sides. Put some moisture on it.
8

Put the curd mixture on the bread.
9

Now, put the maida paste on on the sides of bread and seal the sides holding the bread into half with the help of a plastic wrap.
10

Fry till the patties or kabab turns golden brown.
11

Drain the kebab into kitchen paper to remove excess oil.
12

Serve dahi ke Sholey with pudina chutney or sauce.