Description
This Dahi Sandwich recipe by Richa is a quick, healthy, and creamy vegetarian snack that uses hung curd or Greek yogurt as a tangy, mayonnaise-free filling. Packed with crunchy vegetables like bell peppers, carrot, cabbage, and corn, these toasted sandwiches are perfect for an after-school snack or anytime craving, offering a deliciously fresh and light option.
Ingredients
Scale
Filling
- 150 Grams Hung Curd or Greek Yogurt
- 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
Others
- 6–8 Slices Sandwich Bread (white, whole wheat, brown, sourdough, ciabatta or panini loaf can be used)
- 2 Tablespoons Softened Butter (or alternatively neutral oil or ghee)
Instructions
- Prepare the filling: In a bowl, combine hung curd or Greek yogurt with chopped green bell pepper, red bell pepper, carrot, cabbage, corn kernels, finely chopped green chilli (if using), salt, and black pepper powder. Mix thoroughly with a spoon until all ingredients are well incorporated. Set aside.
- Assemble the sandwich: Take a slice of bread and spread about 2 tablespoons of the prepared curd-vegetable mixture evenly over it. Cover with another slice of bread to make a sandwich.
- Butter the sandwich: Apply about a teaspoon of softened butter evenly on both sides of the sandwich to help it toast to golden crispness and hold together well.
- Toast the sandwich: Heat a tawa or frying pan over high heat until hot. Place the sandwich in the center of the pan, then immediately reduce the flame to medium. Toast each side for 2-3 minutes or until the bread turns golden brown and crisp.
- Serve: Remove the toasted sandwich from the pan, slice diagonally, and serve hot immediately for the best texture and flavor.
Notes
- How to make hung curd: Place curd or yogurt in a muslin cloth and tie it in a knot. Hang it in the fridge with a bowl underneath to collect whey for 3-4 hours or overnight. The thick curd left behind is perfect for this recipe. Alternatively, Greek yogurt can be used as is.
- Vegetable choice: Use crunchy vegetables like bell pepper, carrot, corn, and cabbage that maintain texture and don’t release too much water. Avoid watery vegetables like tomatoes, cucumbers, or lettuce to prevent sogginess.
- Bread options: White sandwich bread works best, but whole wheat, brown bread, sourdough, ciabatta, or panini loaf can also be used.
- Sandwich press caution: Avoid using a sandwich press as uncontrolled heat can cause curd splitting and the filling oozing out, making a mess. Pan toasting yields best results.
- Butter alternatives: Butter helps toast and crisp the bread while keeping the sandwich intact. If avoiding butter, brush the pan or bread with neutral oil or ghee instead.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Snack
- Method: Frying
- Cuisine: Indian
Keywords: Dahi Sandwich, Hung Curd Sandwich, Greek Yogurt Sandwich, Indian Snack, Vegetarian Sandwich, Healthy Snack, No Mayo Sandwich, Easy Snack Recipe
