Grilled Hung Curd Sandwich is a light yet filling snack made with creamy hung curd mixed with vegetables and spices, stuffed between bread slices, and grilled to golden perfection. It’s nutritious, tangy, and perfect for breakfast, tea-time, or lunchboxes.
Hung curd (strained yogurt) makes an excellent base for healthy sandwich fillings. It’s creamy like cream cheese but lighter and rich in probiotics. In this recipe, hung curd is combined with finely chopped vegetables, herbs, and mild spices to create a flavourful spread. The mixture is then layered between bread slices, brushed with butter or ghee, and grilled until crisp outside and gooey inside.
This sandwich is versatile — you can make it plain with only curd and veggies or enrich it with paneer, corn, or even cheese for kids. It’s protein-rich, gut-friendly, and makes a refreshing change from heavy mayonnaise-based fillings. The grilled version ensures crisp texture and enhanced taste, making it a popular tiffin and travel-friendly snack.
Make filling
In a bowl, mix hung curd with onion, capsicum, carrot, green chilli, coriander, salt, pepper, and chaat masala. Blend well to form a creamy spread.
Assemble sandwiches
Spread filling evenly on one bread slice. Cover with another slice. Prepare all sandwiches.
Grill
Brush bread with butter or ghee. Grill in a sandwich maker or on a hot tawa until golden and crisp on both sides.
Serve
Cut into halves or triangles and serve with green chutney or ketchup.
Yes, you can serve it as a cold sandwich with fresh vegetables.
It stays good for up to 1 day in the fridge. Always use fresh curd.
Yes, replace hung curd with thick cashew cream or vegan yogurt.
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