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Hung Curd Sandwich (Creamy No‑Mayo Veg Sandwich)

A healthy and creamy no-mayo veg sandwich made with hung curd and fresh vegetables.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings: 4 sandwiches
Course: Lunch, Snack
Cuisine: Indian, Vegetarian
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Hung Curd Spread
  • 1 cup hung curd thickened yogurt
  • 1 tsp lemon juice
  • 0.5 tsp black salt
  • 0.25 tsp chaat masala
  • 0.25 tsp black pepper powder
  • 1 tsp coriander leaves finely chopped
Vegetables
  • 0.5 cup cucumber thinly sliced
  • 0.5 cup tomato thinly sliced
  • 0.5 cup carrot grated or julienned
  • 0.5 cup capsicum/bell pepper thinly sliced
  • 0.25 cup beetroot thinly sliced, optional
Bread
  • 8 slices bread white or multigrain
  • Butter or ghee optional, for toasting

Equipment

  • Mixing bowls
  • Knife
  • Cutting board
  • Spatula
  • Skillet or sandwich toaster

Method
 

  1. Place yogurt in muslin cloth and hang for 3–4 hours to remove excess water.
  2. Mix hung curd with lemon juice, black salt, chaat masala, black pepper, and coriander until creamy.
  3. Slice all vegetables thinly and pat dry.
  4. Optional: Toast bread slices with butter or ghee until golden.
  5. Spread hung curd mixture on bread slices.
  6. Layer vegetables on the spread evenly.
  7. Sprinkle chaat masala or roasted cumin if desired.
  8. Cover with another bread slice, press gently, and cut diagonally.
  9. Serve immediately with chutney or ketchup.

Notes

You can customize with cheese, herbs, or protein for variations.