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Time to make the crunchy on the outside and soft on the inside, Dahi ke Sholay with this simple yet effective recipe.

Ingredients :

100 gms Hung Curd
100 gms Grated Paneer
2 Tablespoons Finely Chopped Capsicum
2 Tablespoons Finely Chopped Carrots
1 Tablespoon Chopped Coriander
1 Teaspoon Chopped Green Chillies
Salt & Black Pepper to Taste
White Bread


Mix the Paneer, Capsicum, Carrots, Coriander & Chillies with the Hung Curd.
Cut off the edges of the bread, rolling it flat and dabbing with water on its edges for sealing. Add a spoonful of filling according to the fold you choose, and seal of the edges using water and refrigerate them for 15-20 minutes so that they hold their shape.

Heat up your oil to a good high and deep fry the rolls until Golden Brown and serve them hot!