Bread Ke Sholay


  • 2 Slices of Bread
  • Cottage Cheese 50 gm
  • Coriander Leaves 10 gm
  • Medium Onion, finely chopped 20 gm
  • Green Chilli, finely chopped 5 gm
  • Prunes 10 gm
  • Dates 10 gm
  • Cardamon Powder 1 gm
  • Oil, for deep frying 500 ml
  • Salt to taste 10 gm



Take DaySpring bread slices and remove the sides using a knife


Take 1/2 cup water in a wide bowl or a plate. Take one slice and lightly dip it in the water for a second and quickly remove it


Now squeeze off the excess water by gently pressing the slice between your palms, remove as much water as possible without breaking the bread slice. Just dip the slice to lightly moisten the bread, do not dip it completely as it will break the slice while removing the water and also it will absorb more oil while deep frying


Now take a small portion of stuffing mixture and place it in the center lengthwise diagonally (or make the small Round shape rolls of stuffing mixture and place one roll inside)


First, wrap the stuffing mixture from two opposite sides


Then, cover it from remaining two sides and give it a round shape. Make sure that the stuffing is covered well from all the sides. If the stuffing is exposed somewhere then cover it with the piece of a wet bread


Make the remaining bread rolls in similar way


Heat the oil in a deep pan for frying over medium flame. Make sure that the oil is hot enough, otherwise the rolls will absorb more oil while frying. When the oil is medium hot, slide 2-3 rolls from the sides


Deep fry them until golden brown and crispy