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A hand picking up a slice of hung curd sandwich
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Dahi Sandwich

These sandwiches make a great after school snack or anytime snack because they are quick and healthy. You get a super creamy filling but without using any mayonnaise - thats the magic of hung curd or greek yogurt! Use crunchy vegetables that can stand up to the yogurt without losing too much water too fast for best results.
Course Breakfast, Snacks & Appetizers
Cuisine Indian
Diet Vegetarian
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 people
Calories 191kcal
Author Richa

Ingredients

  • 150 Grams Hung Curd or Greek Yogurt (see note 1)
  • ¼ Cup chopped Green Bell Pepper
  • ¼ Cup chopped Red Bell Pepper
  • ¼ Cup chopped Carrot
  • ¼ Cup chopped Cabbage
  • 2 Tablespoons Corn Kernels
  • 1 Green Chilli finely chopped (optional)
  • ½ Teaspoon Salt
  • ¼ Teaspoon Black Pepper Powder
  • 6-8 Slices Sandwich Bread
  • 2 tablespoon Softened Butter as required

Instructions

  • Add hung curd, green bell pepper, red bell pepper, carrot, cabbage, corn, green chilli. Salt and pepper to a bowl. Use a spoon and mix to combine. Set aside.
  • Add 2 tablespoons of the hung curd mix on a slice of bread. Spread it evenly. Cover this with another slice of bread to make it a sandwich.
  • Apply a teaspoon of softened butter on both sides of the sandwich and spread it evenly.
  • Heat a tawa or frying pan over a high heat. Once hot, place the sandwich in the middle and reduce the flame to medium. Toast on both sides for 2-3 minutes or until golden brown. Slice diagonally and serve hot!

Video

Notes

  1. How to make hung curd: To make hung curd, place curd or yogurt in a muslin cloth and tie a knot. Then use a ladle to hang it in the fridge such that the whey drips out. Place a bowl below to catch the dripping whey. Leave this in the fridge for 3-4 hours or overnight till all the whey has dripped out. What you are left with is a really thick and creamy curd mixture. Alternatively you can use greek yogurt which doesn't need any work and can be used as is
  2. Chopped Veggies: I’ve used crunchy veggies like bell pepper, carrot, corn and cabbage that don’t go limp or soggy very fast and can stand up to being mixed with yogurt as a filling. You can use any veggies you like but remember not to add vegetables that leave out water because that can affect the consistency of the filling. I would stay away from tomatoes, cucumbers and even lettuce
  3. Which bread should I use? I’ve used white sandwich bread for this recipe. But you can use any bread you like as well - whole wheat bread, brown bread, sourdough, ciabatta or even a panini loaf works great!
  4. Can I make this sandwich with a sandwich press? I wouldn’t suggest using a sandwich press for this recipe cause you can’t control the heat inside the press. If it gets too hot, it can cause the curd to split or melt. Pressing the sandwich will also cause the filling to ooze out making a huge mess. Toasting these on a pan is quick and works best.
  5. Can I make this without butter? Butter helps the bread to brown and crisp up well while grilling and this helps to hold the sandwich together - which is important for this recipe as we have a thick filling. If you would like to avoid the butter, you can brush the tawa or frying pan with a neutral oil or ghee instead.

Nutrition

Calories: 191kcal | Carbohydrates: 24g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 588mg | Potassium: 179mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1848IU | Vitamin C: 23mg | Calcium: 129mg | Iron: 1mg