This Indian style Yogurt Sandwich or Dahi Sandwich is light yet filling. This summer sandwich is prepared with a mild and creamy veggie-packed yogurt spread, aromatic herbs and vibrant salad.
Hot summer days call for lighter meals and for me that means salads, pasta salads and different types of sandwiches.
I stick with light and refreshing meals such as cucumber cream cheese sandwiches , ribbon zucchini salad and mediterranean orzo pasta salad .
This yogurt sandwich definitely fits the bill too. The bread is light and the yogurt filling is cool but still it feels substantial. I like to use a mix of salad vegetables like cucumber and tomato but also spring onion and bell pepper for extra crunch and flavour. I’ve even added alfalfa sprouts and these moong bean sprouts would definitely work too!
Just plate them up and serve along with air fryer roasted peanuts , potato crisps or these sweet potato crisps . Great as a snack or for lunch.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Bread – use any bread of your choice. Soft and crusty both work really well. You may want to have a go at making your own bread and try air fryer bread or instant pot bread .
Yogurt (dahi or curd)- you need full fat plain yogurt for this recipe for the best flavour however low fat does work. Thick Greek yogurt is best. If your yogurt is not thick, I recommend straining the yogurt.
Veggies – tomato, cucumber, capsicum, spring onion or red onion. You will need finely chopped vegetables.
Herbs – coriander leaves, mint, or parsley. Use all or a combination of any of these.
Seasoning – dried mixed herbs, salt and black pepper.
Sandwich chutney – homemade or store-bought. I always keep a jar of this red pepper and chilli chutney . You can also use this carrot chutney with tomato and cardamom.
Salad leaves – I’ve use packet salad leaves and salad cress.
Butter or margarine
Make it Vegan
Make this sandwich vegan by using a dairy free Greek yogurt and vegan spread. You will need to strain the dairy-free yogurt to ensure it is thick enough to hold in the sandwich.
Variations
Change up the veggies: try sweetcorn or torn spinach.
Toast the bread slices on a griddle pan before adding your yogurt mixture.
Add a little spice by using red chilli flakes.
Storage
These sandwiches are best eaten within a few hours after preparation. The vegetables will likely release moisture and cause the sandwich to become soggy.
I do not recommend preparing the filling more than a few hours in advance either as the vegetables will release water overtime.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Yogurt Sandwich
Ingredients
- 8 bread slices
- 500 gram greek yogurt full fat
- salt and black pepper
- ½ tomato
- ⅛ cucumber
- ¼ pepper
- 1 spring onion
- 50 gram herbs coriander and mint
- 10 gram watercress salad
- 50 gram leafy salad
- 1 teaspoon dried mixed herbs
- butter or margarine
- 4 tablespoon sandwich chutney
Instructions
- Strain the yogurt for at least 1 hour. Meanwhile, prep the sandwich filling.
- Finely chop the cucumber, tomatoes, peppers and spring onion.
- Finely chop the herbs.
- In a bowl, mix the strained yogurt, chopped veggies, herbs, dried mixed herbs and season with salt and pepper. Mix well.
- Spread bread slices with butter or margarine and sandwich chutney.
- Spread the yogurt mixture onto one side, add some leafy salad and watercress.
- Place another slice of bread on top to create a sandwich and cut into shape of choice.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Note – This recipe has been updated from our recipe archives with a new, improved recipe, new images and content. First published in April 2018.
Yogurt Sandwich
Ingredients
- 8 bread slices
- 500 gram greek yogurt full fat
- salt and black pepper
- ½ tomato
- ⅛ cucumber
- ¼ pepper
- 1 spring onion
- 50 gram herbs coriander and mint
- 10 gram watercress salad
- 50 gram leafy salad
- 1 teaspoon dried mixed herbs
- butter or margarine
- 4 tablespoon sandwich chutney
Instructions
- Strain the yogurt for at least 1 hour. Meanwhile, prep the sandwich filling.
- Finely chop the cucumber, tomatoes, peppers and spring onion.
- Finely chop the herbs.
- In a bowl, mix the strained yogurt, chopped veggies, herbs, dried mixed herbs and season with salt and pepper. Mix well.
- Spread bread slices with butter or margarine and sandwich chutney.
- Spread the yogurt mixture onto one side, add some leafy salad and watercress.
- Place another slice of bread on top to create a sandwich and cut into shape of choice.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Farali Chevdo is a crunchy snack consumed during Hindu fasts or vrat/upwas. Potato sticks, nuts, sugar and black pepper combine to create an irresistible sweet and salty flavour.
Varities of chevdo are made in our house depending on the festival. On Diwali, kenyan chevdo , cornflakes chevdo and poha chevdo are on rotation yearly.
Cereal chevdo tends to be made as a snack for holidays and days out.
Farali chevdo is most often made during Navratri and Shravan mas.
The absence of ingredients such as poha, grains, red chilli powder and turmeric powder make this chevdo suitable for fasts along with these vrat-upwas recipes .
The chevdo is simply flavoured with curry leaves, green chillies and black pepper. Sugar balances the savoury to create an exciting treat.
We use ready made potato sticks to save time.
Ingredients
Be sure to check out the full recipe and exact ingredient list below in the recipe card.
Potato sticks – I use ready made.
Nuts – almonds, cashews and peanuts.
Makhana – optional.
Raisins – optional
Caster sugar – you must use caster sugar to properly coat the potato sticks. Granulated sugar will not mix well.
Black pepper – freshly cracked black pepper is best. Finely crushed is better so it coats the potato sticks.
Oil – I use sunflower oil.
Curry leaves
Green chillies
Serving
Serve farali chevdo as part of a thali with farali puri , farali aloo and farali kadhi . Add a sweet such as rajkot na peda .
To enjoy as a snack, chevdo goes well with masala chai or with a side of plain yogurt.
Storage
Farali chevdo is easy to store and when stored properly, can retain crunchiness for 2-3 weeks.
Allow to cool to room temperature after preparing. Then, store in an airtight container and immediately place back the lid after serving to prevent it going stale. Use a clean dry spoon every time.
As always if you make this recipe, be sure to leave me a comment, rate this recipe and tag me on Instagram @jcookingodyssey or #jcookingodyssey. I love seeing all your photos of my recipe recreations!
Don’t forget to follow me on social media using the buttons below – I can’t wait to see you all there!
- YouTube
Farali Chevdo
Ingredients
- 300 gram potato sticks
- 30 gram phool makhana
- 150 grams nuts peanuts, alomonds, cashew
- 2 tablespoon raisins optional
- 2 tablespoon caster sugar
- ½ teaspoon rock salt sendha namak (farali salt)
- 1 teaspoon black pepper
- 3 tablespoon oil
- 1 sprig curry leaves
- 2 tablespoon green chillies chopped
Instructions
- Dry roast the nuts in a pan until toasted. Remove from the pan then toast the makhana until crunchy.
- In a bowl, mix the potato sticks, roasted makhana and nuts. Add the caster sugar and mix well until everything is well coated with sugar.
- Season with salt and freshly cracked black pepper.
- In a pan heat the oil and once hot, add the curry leaves and green chillies. Allow to sizzle for a few seconds then pour over the chevdo. Mix well.
Video
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
