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A toasted Yogurt Sandwich cut in half and stacked on a white plate, revealing a creamy vegetable filling.

Spiced Hung Curd Sandwich (Dahi Sandwich)

This refreshing Hung Curd Sandwich offers a delightful blend of creamy hung curd, crisp vegetables, and aromatic Indian spices, all tucked between toasted bread slices. It's a healthy and flavorful meal, perfect for a quick breakfast, light lunch, or satisfying snack.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Appetizer, Main Course, Snack
Cuisine: Fusion, Indian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

For the Hung Curd
  • 2 cups plain yogurt full-fat, unflavored
For the Filling
  • 1 cup hung curd prepared from 2 cups yogurt
  • 1/4 cup red onion finely chopped
  • 1/4 cup green bell pepper finely chopped
  • 1/4 cup carrot grated
  • 2 tbsp fresh cilantro finely chopped
  • 1 green chili finely minced, optional
  • 1/2 tsp ginger grated
  • 1 tsp chaat masala
  • 1/2 tsp roasted cumin powder
  • 1/4 tsp black pepper powder
  • pinch red chili powder optional
  • to taste salt
For Assembling
  • 8 slices bread white or brown
  • 2 tbsp butter or oil softened, for grilling

Equipment

  • Fine-mesh strainer
  • Cheesecloth or muslin cloth
  • Mixing Bowl
  • Griddle or Panini press

Method
 

Prepare Hung Curd
  1. Line a fine-mesh strainer with a double layer of cheesecloth or a clean muslin cloth. Place the strainer over a deep bowl to collect the whey.
  2. Pour the plain yogurt into the cloth-lined strainer. Gather the edges of the cloth and tie them, or simply cover the top loosely.
  3. Refrigerate for at least 4-6 hours, or preferably overnight (8-10 hours), allowing all the whey to drain. You should be left with thick, creamy hung curd. Discard the whey or use it in other recipes.
Prepare Sandwich Filling
  1. In a medium mixing bowl, combine the prepared hung curd, finely chopped red onion, green bell pepper, grated carrot, fresh cilantro, minced green chili (if using), and grated ginger.
  2. Add chaat masala, roasted cumin powder, black pepper powder, red chili powder (if using), and salt to taste.
  3. Mix all the ingredients gently until well combined. Taste and adjust seasonings as needed. The mixture should be thick enough to spread easily.
Assemble the Sandwiches
  1. Take two slices of bread. Spread a generous layer of the hung curd filling evenly over one side of each slice, extending to the edges.
  2. Place one filled bread slice on top of the other, ensuring the filling is in the middle. Gently press down to secure. Repeat with the remaining bread slices and filling to make 4 sandwiches.
Cook the Sandwiches
  1. Heat a griddle, non-stick pan, or a panini press over medium heat.
  2. Lightly butter or oil the outer sides of each sandwich using a brush or knife.
  3. Place the buttered sandwiches on the hot griddle or in the panini press. Cook for 3-5 minutes per side on a griddle/pan, or until golden brown and crisp, flipping once. If using a panini press, cook until golden and grill marks appear, about 4-6 minutes total.
Serve
  1. Remove the sandwiches from the heat and let them cool for a minute before slicing diagonally or in half.
  2. Serve immediately with ketchup, green chutney, or a hot cup of tea for a delightful meal.

Notes

For best results, use full-fat plain yogurt to make hung curd, as it yields a creamier texture and richer flavor. Ensure the vegetables are finely chopped or grated to prevent the filling from being too chunky and difficult to spread. You can customize the vegetables and spices based on your preference; finely chopped cucumber, corn kernels, or even a pinch of dried mint can be wonderful additions. These sandwiches are best enjoyed fresh to maintain their crispness and the creamy texture of the filling.