Dahi Ke Sholey | Dahi Ke Kebab Imli Chutney

• 
• 

For dahi ke sholey, hang curd in a strainer or cloth and keep it for atleast 4 hours so that the water in the curd will drain out and we could get thick hung curd.
Add some chopped onions, chopped capsicum, chopped ginger, chopped green chillies, chopped coriander, black salt, salt, roasted cumin powder, black pepper powder and grated cheese into the hung curd and mix it thoroughly. The mixture is ready.
Now take two bread slices, and flatten it using a rolling pin. Then take a plastic sheet and place the bread slices on the sheet one overlapping the other slice at the sides.

• 

Now place the mixture on top of the second bread slice diagonally and then fold the bread. Then fold the other bread too, and roll the plastic sheet just like a toffee wrap. Do the same with all the dahi ke sholey.
In hot oil, fry the rolled dahi ke sholey until it gets light golden brown.
Tasty and crispy dahi ke sholey is ready. Enjoy with any sort of chutney or dip!

• 

For pyaz imli chutney, soak the tamarind for 10 mins in hot water and then strain it well while mashing the tamarind well in a strainer.
Now add chopped onion, chopped ginger, chopped green chillies, salt, black salt, red chillies powder, roasted cumin powder, sugar, chopped coriander and boiled potatoes, then mix it really well using your hand.
Tasty Pyaz Imli Chutney is ready to be served.

Note - 800 grams of curd after hanging overnight will give 350 gms of hund curd.