Healthy Dahi (Hung Curd) Toast Sandwich

Steps

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1. 1
   Set a strainer over a bowl, line it with double-layered muslin cloth, add the curd, and gently squeeze to drain the whey. Repeat squeezing and mixing a few times until the curd turns thick and creamy like cream cheese. Save the drained whey for kneading dough or curries.
   ▶ ≈1:23
2. 2
   Roughly chop the bell peppers and pulse in a chopper until finely chopped; chop only the green part of the spring onion.
   ▶ ≈2:51
3. 3
   Add the chopped bell peppers, spring onion greens, boiled corn, oregano, red chilli flakes, and salt to the hung curd and mix well to make the creamy sandwich filling.
   ▶ ≈3:21
4. 4
   For the chutney, blend fresh coriander, green chillies, garlic, curry leaves, sandwich masala, salt, a slice of bread, an ice cube, and a little water into a smooth, thick chutney.
   ▶ ≈3:56
5. 5
   Preheat a pan on medium-low heat. Take two bread slices, butter one side of each generously, then spread a thin layer of chutney over the butter.
   ▶ ≈5:56
6. 6
   Spread a generous, even layer of the filling over one slice, sprinkle with sandwich masala (which already contains salt, so no extra salt is needed), and top with the second bread slice.
   ▶ ≈6:31
7. 7
   Once the pan is hot, add a little butter, place the sandwich in, and press down with a plate on top. Toast for about 1.5–2 minutes until the bottom is golden and crisp.
   ▶ ≈6:53
8. 8
   Butter the top side, flip the sandwich, and press with the plate again to toast the other side until evenly golden and crisp.
   ▶ ≈7:12
9. 9
   Remove the sandwich, cut it to reveal the creamy cross-section, and serve alongside the chutney.
   ▶ ≈7:32