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Hung Curd Sandwich (Dahi Sandwich)

Servings: 2
Cuisine: Fusion
Course: Breakfast
Time: 25 minutes
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Transform regular sandwiches into something special with the Hung Curd Sandwich. Including protein, calcium, and other essential nutrients, this breakfast recipe is the perfect start to the day.

Ingredients

  • 4 slices brown bread
  • 1-2 tbsp butter
  • 3 tbsp grated carrots
  • 2 tbsp chopped capsicum
  • 2 tbsp chopped onions
  • 1-2 green chillies chopped
  • 1 tsp chopped ginger
  • 1 tbsp fresh green coriander leaves
  • 3 tbsp hung curd
  • 2 tsp ginger garlic paste
  • 1 tsp chilli sauce
  • 1-2 tbsp oil for cooking
  • 1/2 tsp salt or to taste

For tempering

  • 1/4 tsp mustard seeds (sarson)
  • 1 sprig curry leaves

Instructions

  • To begin, prepare the filling. In a bowl, mix together onions, grated carrots, capsicum, chopped green chillies, ginger, and fresh coriander leaves.
  • Add the hung curd with salt, ginger garlic paste, and chilli sauce. Mix well and keep aside.
  • To prepare the sandwich, butter the bread slices on one side. Spread the filling generously on one of the slices. And top it with the other slice, butter side down.
  • For the tempering, heat a tawa or a griddle and grease it with oil. Pour in 1 tsp of oil. Add in some mustard seeds along with curry leaves as you would for a tadka. Allow them to crackle.
  • Place the sandwich over the tadka, press it down, and gently move it a bit so that it does not stick. Cook on medium heat until crisp and golden.
  • Spread some oil on top and turn the sandwich over. Cook until this side is crisp and golden too.
  • Remove from heat. The Hung Curd Sandwich is ready. Enjoy with ketchup or a dip of your choice.

Notes

  • To prepare the hung curd, strain the whey from regular curd by tying it in a muslin cloth and hanging it at a height so that all the liquid gets drained out.
  • Experiment with different vegetable options for the stuffing.
  • If hung curd is not available, you can replace it with Greek yogurt.


Video


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This blog post is part of the blog challenge ‘Blogaberry Dazzle’ hosted by Cindy D’Silva and Noor Anand Chawla in collaboration with Outset Books.


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