Yogurt sandwich or hung curd sandwich is a creamy and delicious sandwich bursting with flavors. This simple yet flavorful dish has the creamy texture of yogurt paired with a medley of crisp vegetables and a balanced blend of spices. Also called curd sandwich or dahi sandwich, this yogurt-filled sandwich is a fantastic option for a quick breakfast or as a healthy and satisfying lunch.
This sandwich is made without mayonnaise and is a popular choice for a light and refreshing meal or snack, particularly in India, where yogurt is commonly consumed. This is one of my favorite recipes to get my kids involved! They choose the veggies, mix the ingredients, and adjust the flavors to their liking. It is a wonderful opportunity for them to explore their culinary skills while learning about good food choices.
So, gather your ingredients and little ones to make this easy and kid-friendly sandwich recipe and relish an Indian-style yogurt sandwich's creamy, flavorful goodness.
Why you will love this recipe?
- The use of thick curd or yogurt creates a creamy and luscious texture. The combination of fresh vegetables, herbs, and spices enhances the flavor profile, making this vegetarian sandwich without mayonnaise truly enjoyable.
- This no-cook curd sandwich recipe emphasizes simplicity, making it accessible to both seasoned cooks and beginners. Hanging the curd takes just 10-15 minutes, and the filling can be prepared in no time.
Yogurt: I use whole milk yogurt which I hang on a muslin cloth to remove the whey and thicken it. You can also use Greek yogurt instead.
Vegetables: I have used cabbage, carrots, bell peppers, boiled corn kernels, and cilantro.
Spices: I have used chaat masala and ground pepper.
Variations of yogurt sandwich
Paneer yogurt sandwich: Combine crumbled paneer (Indian cottage cheese) with yogurt for a protein-packed filling. Add finely chopped onions, tomatoes, green chilies, and a pinch of garam masala for an Indian twist. Spread it on bread and grill it for a warm and satisfying sandwich. Check out this paneer sandwich recipe for inspiration.
Step 1: Place a muslin cloth on a sieve and place the sieve on top of a large bowl. Pour the yogurt on the muslin cloth (image 1).
Step 2: Bring the edges of the cloth together. Let it sit for 10-15 minutes so that the whey drains out. Gently squeeze out any remaining liquid from the yogurt (image 2).
Step 3: Once the yogurt thickens, transfer it to a mixing bowl. To this add cabbage, bell peppers, carrots, boiled sweet corn, and cilantro. Also, add the chaat masala, salt, and pepper. Mix well (images 3 and 4).
Step 4: Divide and spread the yogurt mixture on 4 slices of bread. Top with another slice. Trim the edges of the sandwich (images 5 and 6).
Step 5: Cut the sandwich in half and serve immediately.
Hanging the curd/yogurt is essential to achieve the desired thick and creamy consistency. Make sure to use a cheesecloth or a muslin cloth to strain the curd. Allow it to hang for around 10-15 minutes or until most of the liquid (whey) has drained away. Alternatively, you can also use Greek yogurt for this hung curd sandwich recipe.
When adding vegetables to the yogurt filling, ensure they are finely chopped or grated. Remove excess moisture from vegetables like cucumbers or tomatoes to prevent the curd sandwich from becoming watery.
A yogurt sandwich is best enjoyed when fresh or within a few hours of preparation. Prepare them just before serving to maintain the freshness and prevent the bread from becoming soggy. If you need to prepare in advance, consider keeping the filling separate and assembling the dahi sandwich right before serving.
If you prefer a warm and slightly crispy texture, lightly toast the bread before spreading the yogurt filling. Serve them with a side of curry roasted carrots for a well-rounded meal.
Place regular yogurt in a cheesecloth or a fine-mesh sieve to make hung curd. Tie it up and hang it over a bowl or sink for 10-15 minutes, allowing the excess liquid to drain. This will produce a thicker and creamier consistency, similar to cream cheese.
Yes, you can use flavored yogurt if you prefer. However, remember that it may alter the overall taste of the sandwich. Plain yogurt allows the flavors of fresh herbs and vegetables to shine through.
A yogurt sandwich is best enjoyed when fresh or within a few hours of preparation. You can prepare the components in advance, such as hanging the curd or dahi, prepping the vegetables, and assembling the sandwich before serving. This helps to maintain the freshness and prevent the bread from getting too soft.
I highly recommend consuming the curd sandwich immediately or within a few hours after assembling it to maintain its freshness and prevent the bread from becoming soggy. If you need to store it, wrap it tightly in foil or plastic wrap and refrigerate for up to a day. However, note that the texture of the bread may change slightly when refrigerated.
If you tried this Indian Curd Sandwich / Yogurt Sandwich Recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below.
Yogurt Sandwich (Curd Sandwich / Dahi Sandwich)
Making hung curd:
- Place a muslin cloth on a sieve and place the sieve on top of a large bowl.
- Pour the yogurt on the muslin cloth. Bring the edges of the cloth together.
- Let it sit for 10-15 minutes so that the whey drains out. Gently squeeze out any remaining liquid from the yogurt.
Make the sandwich:
- Once the yogurt thickens, transfer it to a mixing bowl.
- To this add cabbage, bell peppers, carrots, boiled sweet corn, and cilantro. Also, add the chaat masala, salt, and pepper. Mix well.
- Divide and spread the yogurt mixture on 4 slices of bread. Top with another slice.
- Trim the edges and cut the sandwich in half. Serve immediately.