Crispy Dahi Sandwich Recipe
90 Mins
4-5 People
5 Mins
Introduction
I tried this Crispy Dahi Sandwich Recipe at the start of the new year, when the mood was all about doing something new. I wanted to make a sandwich that looked cheesy and indulgent but had no cheese and no mayonnaise at all. When it came together, it was absolutely amazing—crispy on the outside and creamy inside, just like a proper café sandwich.
What surprised me the most was the texture. Even without cheese, the sandwich felt rich and cheesy because of the hung curd and the dry chutneys. It turned golden and crisp on the tawa and stayed crisp even after some time. This recipe really shows how simple techniques can completely change the result.
Ingredients of Crispy Dahi Sandwich Recipe
Portion / Servings: 4–5 pax
Preparation Time: 05 minutes
Cooking Time: 90 minutes
- Carrot, chopped – ½ cup
- Corn kernels – ½ cup
- Capsicum, chopped – ½ cup
- Onion, chopped – ½ cup
- Green chilli, chopped – 1 tsp
- Ginger, chopped – ½ tsp
- Coriander, chopped – 1 tbsp
- Chaat masala – 1 tsp
- Salt – ½ tsp
- Black pepper powder – as per taste
- Hung curd – 1½ cup
For Coconut–Garlic Dry Chutney
- Desiccated coconut – 1 cup
- Garlic with skin – 8–12 cloves
- Red chilli powder – 1 tsp
- Salt – ½ tsp
For Green Chana Dal Chutney
- Roasted chana dal – 2 tbsp
- Green chilli – 2 pcs
- Coriander – a handful
- Salt – ½ tsp
- Jeera powder – ½ tsp
- Chaat masala – ½ tsp
- Bread slices – as required
- Butter – as required
Instructions of Crispy Dahi Sandwich Recipe
Step 1: Hang the curd
Take fresh curd in a clean muslin cloth, tie it securely and hang it for 2–3 hours to drain out excess whey. The curd should become thick, creamy and spreadable. Keep aside.
Step 2: Prepare the vegetables
In a bowl, add chopped carrot, corn kernels, capsicum, onion, green chilli, ginger and coriander. Add chaat masala, salt and black pepper powder. Mix well and let the vegetables rest for 10–15 minutes so they release moisture.
Transfer this mixture into a muslin cloth and squeeze out all the excess water. This step is essential to keep the sandwich filling dry and prevent sogginess.
Step 3: Prepare the curd filling
In a clean bowl, add the hung curd. Add the squeezed vegetable mixture and mix gently until well combined. The filling should be thick, creamy and well bound. Adjust seasoning if needed.
Coconut–Garlic Dry Chutney
Heat a pan on low flame and dry roast desiccated coconut until lightly golden and aromatic. Add garlic cloves with skin and roast until soft and lightly charred. Cool slightly, peel the garlic and grind with red chilli powder and salt to a coarse, dry chutney. Keep aside.
Green Chana Dal Chutney
Add roasted chana dal, green chillies, coriander leaves, salt, jeera powder and chaat masala to a grinder. Grind to a coarse paste using minimal water. The chutney should be thick and textured.
Step 4: Prepare the bread
Take bread slices and apply butter on one inner side of each slice.
Step 5: Assemble the sandwich
On one bread slice, spread an even layer of coconut–garlic chutney. On the second bread slice, spread the green chana dal chutney. Spread a generous layer of the curd–vegetable filling on one slice. Place the second slice on top with chutney side facing inward to form a sandwich.
Step 6: Toast the sandwich
Apply butter evenly on the outer sides of the sandwich. Heat a flat tawa on medium flame. Toast the sandwich, pressing gently, until both sides turn golden, crisp and evenly browned.
Step 7: Serve
Remove from the tawa, allow it to rest for a minute and cut into triangles or fingers. Serve the Crispy Hung Curd Dahi Sandwich hot with extra chutney on the side. A perfect balance of creamy, crunchy and spicy flavours—ideal for café menus or evening snacks.
About the Crispy Dahi Sandwich Recipe
This Crispy Dahi Sandwich Recipe is all about managing moisture and texture. That is the real secret. I learned that if you want a sandwich to stay crispy, you must remove extra water from everything that goes inside. The vegetables are lightly marinated with salt and spices so they release their juice, which is then removed. This step makes a huge difference.
The hero of this Crispy Dahi Sandwich Recipe is the hung curd, also called chakka. When dahi is tied in a muslin cloth and all the water drips out, what you get is thick, creamy curd. Once beaten, it becomes smooth and gives a cheesy mouthfeel. This is the same technique used in restaurants for kababs, and it works beautifully inside this sandwich.
Another important part of the Crispy Dahi Sandwich Recipe is the dry chutneys. Instead of wet chutneys, dry red garlic chutney and dry green chutney are used. These chutneys add strong flavour without adding moisture, which helps the sandwich stay crisp for a long time. Even after one hour, the sandwich does not turn soggy, which makes it perfect for tiffin boxes.
Cooking Tips for Crispy Dahi Sandwich Recipe
- Always remove excess water from vegetables before using them in the Crispy Dahi Sandwich Recipe. This prevents sogginess.
- Hang the dahi properly using a muslin cloth until all water drips out and thick chakka is formed.
- Beat the chakka well to get a smooth and creamy texture that feels cheesy.
- Use dry chutneys instead of wet ones to control moisture in the Crispy Dahi Sandwich Recipe.
- Apply a thin layer of butter on bread slices to create a moisture barrier.
- Grill the sandwich on low flame so it becomes evenly golden and crispy.
- Butter both sides of the sandwich before grilling for best colour and crunch.
Pairing Guide for Crispy Dahi Sandwich Recipe
- The Crispy Dahi Sandwich Recipe pairs very well with a hot cup of chai.
- You can serve it with extra dry red chutney or dry green chutney on the side.
- A simple masala tea or black coffee complements the creamy texture.
- It also works well as a tiffin snack with no extra sides because it stays crisp.
- For kids, you can pair the Crispy Dahi Sandwich Recipe with a mild fruit drink.
Frequently Asked Questions about Crispy Dahi Sandwich Recipe
1. What makes the Crispy Dahi Sandwich Recipe creamy without cheese?
The creaminess in the Crispy Dahi Sandwich Recipe comes from hung curd, also known as chakka. Once beaten, it gives a smooth and cheesy texture without using cheese.
2. Why is hung curd important in Crispy Dahi Sandwich Recipe?
Hung curd is important because it has no water. This helps keep the Crispy Dahi Sandwich Recipe creamy inside and crispy outside.
3. Can I skip hanging the dahi for Crispy Dahi Sandwich Recipe?
No, skipping this step will add moisture and make the Crispy Dahi Sandwich Recipe soggy.
4. Why are dry chutneys used in Crispy Dahi Sandwich Recipe?
Dry chutneys add flavour without moisture, which helps the Crispy Dahi Sandwich Recipe stay crisp for a long time.
5. Which vegetables work best in Crispy Dahi Sandwich Recipe?
Carrot, corn, capsicum, onion, green chilli, ginger, and coriander work best as shown in the Crispy Dahi Sandwich Recipe.
6. Can the Crispy Dahi Sandwich Recipe be packed for tiffin?
Yes, the Crispy Dahi Sandwich Recipe stays crisp even after one hour, making it ideal for tiffin.
7. On what flame should I grill the Crispy Dahi Sandwich Recipe?
Always grill the Crispy Dahi Sandwich Recipe on low flame for even golden colour and crunch.
8. Why is butter applied on bread in Crispy Dahi Sandwich Recipe?
Butter creates a protective layer so moisture does not enter the bread in the Crispy Dahi Sandwich Recipe.
9. Does Crispy Dahi Sandwich Recipe contain mayonnaise?
No, the Crispy Dahi Sandwich Recipe is completely no mayo and no cheese.
10. What makes the Crispy Dahi Sandwich Recipe special?
The combination of moisture control, hung curd, and dry chutneys makes the Crispy Dahi Sandwich Recipe unique, crispy, and creamy at the same time.