This tasty Hung Curd or Greek Yogurt Sandwich has a spiced, savory, tangy filling of greek yogurt, mix vegetables, herbs and seasonings. Makes for an easy and quick snack.

Recipe Snapshot

  • Prep time: 10 minutes
  • Cook time: 10 minutes
  • Total time: 20 minutes
  • Yield: 2
  • Category: Breakfast, Snacks
  • Cuisine: World

Ingredients

  • ¼ cup finely chopped cabbage
  • ¼ cup grated carrots (- tightly packed)
  • ¼ cup corn kernels (- boiled or steamed)
  • 2 tablespoons finely chopped capsicum ((bell pepper) - can use green or red or yellow bell pepper)
  • 2 tablespoons finely chopped spring onions (or onions)
  • ⅓ cup greek yogurt (or thick curd or hung curd - 90 grams)
  • ⅓ teaspoon black pepper (or add as required)
  • oregano (, thyme, basil or mixed herbs, add as required)
  • red chili flakes (or finely chopped green chilies, add as required)
  • salt (as required)
  • butter (as required)
  • 8 to 10 bread slices (whole wheat or brown or multigrain or white bread)

Method

Making stuffing

  1. First rinse and finely chop the veggies in a food chopper or a food processor or with a knife.
  2. Take the shredded or finely chopped veggies in a bowl.
  3. Add ⅓ cup greek yogurt or thick curd or hung curd.
  4. Season with ⅓ teaspoon black pepper or you can add as per taste. Also add some dried herbs like oregano, thyme or basil or mixed herbs, red chili flakes and salt as required.
  5. You can also add chopped green chilies, instead of red chili flakes.
  6. Mix very well.

Making curd sandwich

  1. Take the bread slices and spread some butter on them.
  2. Cover with the remaining buttered bread slices.
  3. Place the sandwiches in a preheated sandwich maker.
  4. Grill till crisp and golden.
  5. Remove and serve curd sandwich hot or warm plain or with any dip or sauce of your choice.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.