1. How to make hung curd for this recipe?

To make hung curd, tie curd in a muslin cloth and hang it in the fridge with a bowl below to collect whey. Leave for 3–4 hours or overnight until thick.

2. Can I use Greek yoghurt instead of hung curd?

Yes, Greek yoghurt works perfectly as a substitute. It’s already thick and creamy, saving time while giving the same texture and taste to the sandwich filling.

3. Which bread works best for this sandwich?

Soft white sandwich bread is ideal as it toasts evenly and holds the filling well. You can also use whole wheat or multigrain bread for a healthier option.

4. Is it possible to make this sandwich vegan?

Absolutely! Replace hung curd with plant-based yogurt and use oil instead of butter. The sandwich stays creamy, crisp, and delicious while being completely dairy-free.

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Hung Curd Sandwich
Recipe: Quick & Easy Protein-Packed Snack

Name: ~Hung Curd Sandwich~ Recipe: Quick & Easy Protein-Packed Snack
Total time: 20 min
Yield: 1
Cuisine: Indian Fusion
Ingredients: 150 grams Hung Curd; ¼ cup Green Bell Pepper (chopped); ¼ cup Red Bell Pepper (chopped); ¼ cup Carrot (chopped); ¼ cup Cabbage (chopped); 2 tablespoons Corn Kernels; 1 Green Chilli (finely chopped, optional); ½ teaspoon Salt; ¼ teaspoon Black Pepper Powder; 6 to 8 Sandwich Bread Slices; 2 tablespoons Butter (softened) (or as needed)

20 mins

Cooking Time

Easy

Difficulty

Ingredients

Veg

Diet

Hung Curd Sandwich is a wholesome snack that brings together the creamy richness of hung curd with the crunch of fresh vegetables. Unlike heavy spreads, this filling is light, refreshing, and packed with protein, making it an ideal choice for those who want a nutritious yet tasty bite. The combination of bell peppers, carrots, cabbage, and corn adds both flavour and colour, turning a simple sandwich into a vibrant and satisfying snack. This dish is perfect for busy mornings or as a quick fix when hunger strikes in the evening. The creamy curd mixture spreads easily over bread, and once toasted with a little butter, the sandwich develops a crisp golden crust that contrasts beautifully with the soft filling inside. It’s versatile enough to be served as breakfast, tucked into a lunchbox, or enjoyed as a tea-time snack. For families with children, this sandwich recipe is a great way to sneak in vegetables without compromising on taste. There’s something comforting about biting into a sandwich that feels both familiar and refreshing. The crisp bread, the creamy filling, and the colourful crunch of vegetables make this recipe a joy to prepare and share. It’s the kind of dish that doesn’t demand hours in the kitchen, yet delivers satisfying results every single time.

Ingredients

UNITSIngredients

150 gramsHung Curd

¼ cupGreen Bell Pepper (chopped)

¼ cupRed Bell Pepper (chopped)

¼ cupCarrot (chopped)

¼ cupCabbage (chopped)

2 tablespoonsCorn Kernels

1Green Chilli (finely chopped, optional)

½ teaspoonSalt

¼ teaspoonBlack Pepper Powder

6 to 8Sandwich Bread Slices

2 tablespoonsButter (softened) (or as needed)

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