Dahi Sandwich Recipe

Ingredients needed

Bread slices - 8
Hung curd* - 1/2 cup heaped
Carrot - 1
Capsicum - 1/4 of a capsicum
Cabbage - 2-3 tbsp finely chopped
Tomato - 1 small (seeds removed)
Salt as needed
Pepper powder or paprika as needed
Italian seasonings (optional)

Butter/olive oil/Ghee to toast

Preparations

How to make Hung curd* - Line a strainer with a cotton cloth or muslin cloth. Strain the curd (around 2 cups of curd) for about 3-4 hours to drain off all the water from the curd. You can keep the curd along with the strainer in the refrigerator to prevent it from getting sour. After all the liquid in the curd drains, it becomes thick and creamy. This is hung curd.

Finely chop all the vegetables. You can also use grated beetroot and cooked sweet corn.

Method

In a bowl, add all the chopped vegetables.

Add hung curd, salt, pepper powder (or paprika or chilli powder or finely chopped green chillies), Italian seasonings and mix well. You can add some grated cheese to the mix, if you like it more creamy. Our hung curd sandwich spread is ready.

Spread it on one side of the bread. Cover it with the other bread and press it well.

Slightly apply ghee or butter on the outside of the bread. Heat a tawa and toast both the sides of the sandwich.

Cut diagonally and enjoy it with green chutney or tomato ketchup.

Variations - You can spread tomato ketchup or thick green chutney on the bread slice and then spread the hung curd mixture. It gives a different taste.

You can add any vegetables of your choice. Make sure to grate or chop it finely. You can add herbs of your choice (mint, coriander etc).

You can add seasonings of your choice like chaat masala, chilli powder etc. This hung curd sandwich tastes good even without toasting.