- What is Dahi Ke Sholay?
Dahi Ke Sholay, a favourite North Indian starter, is a garlicky, refreshing snack made by filling hung curd, a Greek-style yoghurt, with herbs, vegetables, paneer or cheese, rolling it in slices of bread or sheets of spring roll, rolling in breadcrumbs and then shallow frying or air-frying till golden and crisp. Perfectly crisp on the outside and soft and creamy in the centre, it is a restaurant-style starter popularly served at parties, weddings and celebrations.
Numerous other tempting varieties have surfaced throughout the country, from cheese-filled, paneer, and vegetable to baked versions.
- Regional Variations of Dahi Ke Sholay
Delhi Restaurant Style Dahi Ke Sholay
A classic, famous in Delhi-NCR, Noida, Gurugram and other northern parts of India, made up of hung curd, paneer, coriander, mint, green chillies with a mild spice mix, then coated in breadcrumbs and fried.
Taste Profile
Creamy, crispy, mildly spicy
Why It Is Popular
Its crunchy coating and its delicious creamy filling are among the best of vegetarian starters that are ordered in North Indian restaurants.
Nutritional Highlights
Good protein source
Calcium-rich
Rich dairy nutrition
Punjabi Cheese Dahi Ke Sholay
With hung curd, mozzarella, processed cheese, coriander, green chillies and Punjabi spices.
Taste Profile
Cheesy, milky, tasty
Why It Is Popular
Cheesy gooey centre makes this a much-loved party and Christmas version.
Nutritional Highlights
High calcium
Rich protein
Energy-rich snack
Paneer Stuffed Dahi Ke Sholay
Variations of the dish can also be found throughout the cities of Chandigarh, Amritsar and Ludhiana. This version is made of a crumbly paneer, set in thick yoghurt with herbs.
Taste Profile
Soft, heavy, slightly spicy
Why It Is Popular
The addition of paneer boosts the protein and creaminess to a wholesome appetiser.
Nutritional Highlights
Protein-rich
Calcium-rich
Filling snack
Healthy Baked Dahi Ke Sholay
A less fried variant, dry baked/air-fried in homes of Mumbai, Bengaluru, Hyderabad and Pune.
Taste Profile
Leaves of (light, crispy, creamy, )
Why It Is Popular
It provides the same wonderful flavour with considerably less fat. This would be the best choice for any family trying to eat healthier.
Nutritional Highlights
Lower fat
High protein
Healthy alternative
Nutritional Value (Per Serving)
Calories: 260–340 kcal
Protein: 10–14 g
Carbohydrates: 20–26 g
Fat: 12–18 g
Fibre: 2–3 g
Calcium: Rich source
- Basic Ingredients Used
Hung Curd – 2 cups
Benefits
High protein
Rich calcium
Probiotics
Bread Slices or Spring Roll Sheets – 8
Benefits
Crisp coating
Carbohydrate source
Paneer – 100 g
Benefits
High-quality protein
Calcium-rich
Filling
Cheese – ½ cup (optional)
Benefits
Rich flavour
Calcium
Creamy texture
Green Chillies – 2
Benefits
Vitamin C
Fresh heat
Fresh Coriander – ¼ cup
Benefits
Fresh aroma
Antioxidants
Mint Leaves – 2 tablespoons
Benefits
Cooling flavour
Supports digestion
Black Pepper – ½ teaspoon
Benefits
Mild spice
Rich aroma
Chaat Masala – ½ teaspoon
Benefits
Tangy flavour
Traditional seasoning
Breadcrumbs – 2 cups
Benefits
Crispy coating
Golden texture
Oil – For frying
Benefits
Even cooking
Crispy finish
Salt – To taste
- Ingredient Tips
Allow the curd to drain for a minimum of 4–5 hours
Place the prepared rolls in the freezer for 15 minutes before frying so that they do not break
Use fresh ones for a bit more crunch
- How to Prepare Dahi Ke Sholay
Prepare the Filling
In a bowl, add hung curd, crumbled paneer, grated cheese, chopped coriander, mint, green chillies, black pepper, chaat masala and salt and mix well. Mix well to make a smooth and creamy filling, and check for seasoning and season accordingly. Set aside.
Share the Rolls
Trim the edges off the bread slices and roll out flat with a rolling pin - alternatively, buy ready-made spring roll sheets. Place a teaspoon of filling near one corner, fold the edges in, then continue to roll until the filling is completely enclosed. Seal well so the filling does not leak out when deep-fried.
Coat the Rolls
Make a smooth, thin slurry by combining all-purpose flour and water. Submerge each roll in the slurry, letting the excess mixture drip away before coating with crumbs. Press firmly so the crumbs stick and form a crisper outside.
Fry Until Golden
Heat oil in a pan over medium heat. Cook the rolls gently until they are golden brown all around and crisp. Do not add too many at once to keep the oil temperature under control. For a lighter option, you may also air fry the rolls after brushing them with oil.
Serve Hot
Take the rolls out of the oil and place them on a paper towel so the oil is soaked up. Cut each roll on the diagonal and serve straight away with the cheesy filling hot and gooey. They can be served with mint chutney, garlic dip, tomato ketchup or whatever spicy sauce you like!
Dahi Ke Sholay are one of North India‘s most popular vegetarian finger foods. With their crispy shell and deliciously smooth yoghurt filling, they are the perfect appetite awakener, whilst their variety means there‘s something for everyone. Enjoy the authentic Delhi-style recipe, the cooling, cheese-based Punjabi filling, the nutrition-boosting paneer or even a light-and-healthy baked dish; whatever you go for, you‘ll be delighted by the flavours.
Anjali Raj Singh
I am a food writer and culinary content creator specializing in global cuisines, traditional recipes, food culture, and cooking techniques. Through extensive research and hands-on recipe analysis, I create accurate, informative, and engaging content that helps readers explore authentic dishes from around the world. My work covers recipe development, food history, ingredient guides, restaurant features, and culture-driven culinary stories.
At Foods Around the World, I focus on delivering well-researched, reader-friendly, and SEO-optimized content that reflects the traditions, flavors, and culinary heritage behind each dish. Every article is carefully reviewed for accuracy and relevance, ensuring readers can discover trusted recipes, cooking insights, and food experiences from diverse cultures worldwide.
