Bajimat will be vegetarian only, royal ‘dahi ki shole’ will fall on the feet of the guests, here is the recipe

Are you looking for something new for your evening snack? But the popular North Indian starter ‘dahi ki shole’ can find a place in your kitchen today. The outside is crispy, but the inside is a wonderful taste of curd and cheese. The term “vegetarian” can beat even famous restaurant fried chicken. Make this crisp dish quickly with some very simple ingredients.

Necessary Materials
Thick sour curd: 1 cup (drained or hung curd)

Paneer Kuchi: ½ cup (finely grated)

Ginger-garlic paste: 1 tsp

Minced Chilli: 1 tsp (Grinded)

Coriander leaves: 1 tbsp

Spices: Half teaspoon roasted cumin powder and half teaspoon garam masala

For the outer coating: 2 tablespoons of flour, 2 tablespoons of cornflour and as much breadcrumbs

Other: White oil for frying and salt to taste

Method of preparation

Step 1 (preparation of curd): The main condition of this step is that the curd should not be watery. So tie the sour curd in a clean cotton cloth and hang it for at least 3-4 hours. The curd is ready to use when the water drains and the curd becomes hard and smooth like chickpeas.

Step 2 (Making the filling): In a large bowl mix the drained curd, grated paneer, ginger-garlic paste, green chillies, coriander leaves and all the dry spices. If the mixture seems too thin, add a little breadcrumbs for binding. Now form small long rolls from this mixture.

Step 3 (Coating): Mix flour and cornflour water in a small bowl to make a thin batter. Dip the prepared rolls in this batter first and then roll them on the breadcrumbs. Make sure to cover evenly all around. This will give the desired sensation.

Step 4 (Frying): Heat enough oil in a wok. Carefully release the rolls when the oil is medium hot. Do not overcook, as this will burn the outside and cause the inside to become too soft and burst. Fry on low heat until golden brown.

serving

Once fried, drain excess oil and serve hot. Be accompanied by cilantro-mint chutney or tomato sauce. Spreading a little chaat masala on top will increase its taste several times. This ‘dahi ki sholay’ is sure to become the center of discussion at home gatherings or small events.