Delhi Style Dahi Ke Sholey

In a mixing bowl, combine the thick hung curd, grated paneer, finely chopped onion, capsicum, fresh coriander, and green chilli.

Season the mixture with black pepper powder, chaat masala, and salt. Mix gently until a uniform, thick paste is formed. Keep it aside.

Take a bread slice and flatten it gently using a rolling pin. Brush the edges lightly with water to make them pliable.

Place a generous spoonful of the prepared curd filling at the center of the flattened bread slice.

Carefully roll the bread into a cylinder, enclosing the filling. Press the wet edges firmly together. Twist the ends slightly like a candy wrapper to seal them perfectly.

Heat the cooking oil in a deep pan over medium-high heat. Ensure the oil is hot before frying to prevent the bread from absorbing excess oil.

Drop the sealed bread rolls carefully into the hot oil. Fry for 2-3 minutes, turning occasionally, until they achieve a deep golden brown color and a crispy exterior.

2–3 min

Remove from the oil using a slotted spoon and drain on paper towels. Cut them diagonally to expose the creamy center and serve immediately.