This Hung Curd Sandwich is a creamy, crunchy, and wholesome vegetarian sandwich I like making with thick curd, fresh vegetables, and crisp toasted bread. It works well as a quick breakfast, lunchbox snack, or light evening meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
150 grams hung curd or Greek yogurt
¼ cup chopped green bell pepper
¼ cup chopped red bell pepper
2 tablespoons corn kernels
¼ cup chopped carrot
¼ cup chopped cabbage
1 green chilli, finely chopped
½ teaspoon salt
¼ teaspoon black pepper powder
6 to 8 slices sandwich bread
2 tablespoons softened butter
Directions
I add hung curd, green bell pepper, red bell pepper, carrot, cabbage, corn, green chilli, salt, and black pepper to a bowl.
I mix everything well until the filling turns creamy and evenly combined.
Then I spread about 2 tablespoons of the filling onto one slice of bread.
I cover it with another slice of bread to form a sandwich.
I spread softened butter on both outer sides of the sandwich.
Next I heat a pan over medium heat and toast the sandwich for 2 to 3 minutes on each side, until golden and crisp.
I slice it diagonally and serve it immediately while warm.
Servings and timing
This recipe makes 4 servings.
Prep time: 10 minutes
Cooking time: 10 minutes
Total time: 20 minutes
Calories: 191 kcal per serving
Variations
I sometimes add chopped onions, cucumber, or boiled potatoes for extra texture. For a milder version, I skip the green chilli. I can also add grated cheese if I want a richer sandwich, or use whole wheat bread for a more wholesome option.
Storage/Reheating
I prefer serving this sandwich fresh because the bread stays crisp. If I need to store the filling, I keep it in an airtight container in the refrigerator for up to 1 day. I avoid storing assembled sandwiches for too long because the bread can become soft.
To reheat, I toast the sandwich again on a pan over low to medium heat until the bread turns crisp and warm.
FAQs
Can I use Greek yogurt instead of hung curd?
Yes, I can use Greek yogurt because it is thick and creamy, just like hung curd.
Can I make this sandwich without butter?
Yes, I can toast it without butter or use a little oil instead, though butter gives the bread a better golden crust.
Can I make the filling ahead of time?
Yes, I can prepare the filling ahead and refrigerate it for up to 1 day.
Is this sandwich good for a lunchbox?
Yes, I like it for lunchboxes, but I make sure the filling is thick so the bread does not turn soggy quickly.
Can I make this sandwich spicy?
Yes, I can add more green chilli, chilli flakes, or a pinch of chaat masala for extra flavor.
Conclusion
This Hung Curd Sandwich is a quick, creamy, and satisfying recipe I enjoy when I want something simple but flavorful. With crisp toasted bread and a fresh vegetable filling, it makes a comforting snack or light meal any time of the day.
📖 Recipe:
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Hung Curd Sandwich
- Total Time: 20 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
This Hung Curd Sandwich is a creamy, crunchy, and wholesome vegetarian sandwich made with thick hung curd, fresh vegetables, and crisp toasted bread. It is perfect for breakfast, a lunchbox snack, or a light evening meal.
Ingredients
150 grams hung curd or Greek yogurt
1/4 cup chopped green bell pepper
1/4 cup chopped red bell pepper
1/4 cup chopped carrot
1/4 cup chopped cabbage
2 tablespoons corn kernels
1 green chilli, finely chopped
1/2 teaspoon salt
1/4 teaspoon black pepper powder
6 to 8 slices sandwich bread
2 tablespoons softened butter
Instructions
- Add the hung curd, green bell pepper, red bell pepper, carrot, cabbage, corn, green chilli, salt, and black pepper to a bowl.
- Mix well until the filling is creamy and evenly combined.
- Spread about 2 tablespoons of the filling onto one slice of bread.
- Cover with another slice of bread to form a sandwich.
- Spread softened butter on both outer sides of the sandwich.
- Heat a pan over medium heat and toast the sandwich for 2 to 3 minutes on each side until golden and crisp.
- Slice diagonally and serve warm.
Notes
Add chopped onions, cucumber, or boiled potatoes for extra texture.
Skip the green chilli for a milder flavor.
Add grated cheese for a richer sandwich.
Use whole wheat bread for a more wholesome option.
Store the filling in an airtight container in the refrigerator for up to 1 day.
Re-toast assembled sandwiches on a pan to restore crispness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Sandwich
- Method: Pan Toasted
- Cuisine: Indian
Nutrition
- Serving Size: 1 sandwich
- Calories: 191 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 8 g
- Saturated Fat: 4 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 3 g
- Protein: 7 g
- Cholesterol: 15 mg
