Instant & Healhy Dahi Toast Sandwich

Por Your Food Lab · 15 min

Ingredientes

Modo de preparo

1. Make the hung curd: set a strainer over a large bowl with a gap beneath it, line it with muslin, add the curd and gently press to drain the whey. Mix once, then repeat the squeezing until thick and cream-cheese-like. Set aside.
2. Finely chop one wedge of each colour of bell pepper (or one whole medium bell pepper) and the green part of the spring onion.
3. Mix the chopped peppers, spring onion greens, 1/3 cup boiled sweet corn, 1/2 tsp oregano, 1/2 tsp red chilli flakes and salt to taste into the hung curd.
4. Make the chutney: in a mixer jar, add 2 cups fresh coriander, 7-8 green chillies, 7-8 garlic cloves, 8-10 curry leaves, a large pinch of sandwich masala, salt, one bread slice, one ice cube and a little water. Grind until smooth and fine.
5. Heat a pan over medium to medium-low heat.
6. Butter one side of each bread slice generously and spread chutney over the buttered side.
7. Spread a generous spoonful of filling over one slice, sprinkle with sandwich masala, then top with the second slice.
8. Butter the pan lightly and cook the sandwich, pressing gently, until the bottom is golden and crispy. Butter the top, flip and toast the other side until evenly golden. Serve with the chutney.

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