HUNG CURD ROLL/ DAHI KE SHOLEY/DELHI STREET FOOD
A unique but amazing snack prepared with bread slices and the hung curd. Grated paneer is added into the stuffing to give it a creamy texture. The stuffing is prepared with the hung curd, cottage cheese, oatmeal, a few nuts, and some seasoning. As both the dairy products (hung curd and cottage cheese)contain some moisture which is quite capable to spoil the bread roll into the hot oil, a sufficient quantity of oatmeal is added to bind the stuffing. Oatmeal is healthier although there are a few more options as the binding agents such as bread crumbs and the crushed cornflakes etc.
To make bread rolls, the bread slices are soaked in water for a second so that they get softened enough to take the shape of rolls between the palms. In this way, the extra water is drained out and the slice easily holds the stuffing. As the rolls contain the stuffing, so there are full chances of their opening and spoiling in the hot oil. To prevent spoiling in hot oil, these are refrigerated to set nicely to deep fry to the perfection
Prep Time- 4-5 hrs (preparation needs to get the hung curd and resting of rolls in the refrigerator)
Cook time – 15 minutes
Course – Evening Snack
Type – Street Food
Cuisine – North India (Delhi NCR)
Author – Bharti Dhawan
● INGREDIENTS REQUIRED
• Bread slices (white or brown) – 5 nos
• Water to soak bread slices – 2 glasses
• Hung curd – 1/2 cup
• Grated paneer (cottage cheese) – 1/2 cup
• Oatmeal – 1 tbsp
• Salt – 1/2 tsp
• Red chilly flakes – 1/2 tsp
• Raisins/ black current and broken cashew – 1 tbsp
• Oil for deep-frying – Sufficient enough
● HOW TO MAKE HUNG CURD ROLL
1- Take a mixing bowl and add all the ingredients like grated paneer, chopped veggies, nuts, oatmeal, salt, and spices. combine all the ingredients nicely.
2- Take bread slices and remove the brown sides with a sharp knife
3- Dip 1 bread slice in the water and squeeze between palms to get rid of the extra water
4- Now drop 1 tsp of hung curd mix and fold the bread between palms to make a roll. Press tight to get rid of the water if any
5- Make all rolls like this and keep them in the freezer to set tightly (chilled rolls do not open and spoil in hot oil)
6- Heat oil at a high flame and drop 1 or 2 rolls at a time with the help of the spoon. Avoid flipping for two minutes and wait for them to come out on the surface.
7- Fry the rolls golden brown at medium flame and serve with green chutney and tomato ketchup
NOTES
• For hung curd, hang thick curd in a Muslim cloth or a big sieve for hours to drain all the moisture. This is advised to keep the sieve in the refrigerator so that the curd remains cool during the process
YOU MIGHT ALSO LIKE A FEW MORE DISHES WITH HUNG CURD
DAHI KE KABABS /HUNG CURD KABABS
