Best Easy Dahi Ke Sholey Recipe

Line a sieve with a muslin cloth and place yogurt in it. Allow excess whey to drain in the fridge for 2 hours to obtain thick hung curd.

In a bowl, combine hung curd, crumbled paneer, grated carrot, chopped bell pepper, cilantro, green chili, cumin powder, chaat masala, black pepper, and salt. Mix until smooth.

Remove crusts from bread slices and gently flatten each slice using a rolling pin to avoid tearing.

Place about 2 tablespoons of the yogurt filling on one side of a bread slice. Brush the bread edges with water, roll tightly, and press the seam so the roll stays sealed.

Heat oil in a heavy-bottomed pan over medium heat. Once the oil is moderately hot (350°F), fry the prepared rolls in batches until crisp and golden brown, turning gently for even coloring (about 2-3 minutes per batch). Transfer to a paper towel to drain excess oil before serving hot.