Mamta's Kitchen

Toasted Sandwich with Pan Fried Mixed Vegetable and Yoghurt

Sabji aur Dahi ka Sandwich

Anila Gupta

Note from Mamta: This is an unusual but delicious and healthy toasted sandwich. Cheese has been replaced here by plain yoghurt, with an even better taste in my opinion. The recipe comes from my sister in-law in Gurgaon in India. You can use any vegetables of choice and spice it up or down to your taste. Makes 6

Edited January 2018


  • 12 bread slices of choice, 2 per sandwich

  • Filling:

  • 1/2 onion, peeled and finely chopped

  • 1 carrot, peeled and chopped, roughly 1/2 cup (frozen carrots can be used),

  • 1/2 cup peas (frozen peas can be used)

  • 1 tbsp. coriander leaves, chopped

  • 1-2 green chilli, chopped

  • Salt and pepper to taste

  • 1 tbsp. oil to pan fry or oil the sandwich toaster

  • 2-3 tbsp. thick, natural, Greek style yoghurt (enough to bind the vegetables. You can drain ordinary yoghurt in muslin to remove excess water.

  • For cooking

  • A couple of tbsp. of oil


  1. Boil or steam carrots and peas a little, drain and keep aside. They should not be overcooked and retain some crunch.

  2. Peel and chop onion finely.

  3. Chop green chillies and coriander leaves finely..

  4. Place all the filling ingredients in a bowl and mix. Taste and adjust seasoning.

  5. Heat a lightly oiled, non-stick frying pan or a sandwich toaster.

  6. Divide the filling in 6 equal parts.

  7. Place 6 bread slices on a flat surface. Spoon 1/6th of stuffing on each slice and spreead evenly.

  8. Cover with 6 remaining slices and press gently. You can cut the crust off if you like. You can also cut thesandwches into circles using a pastry cutter. In the pictures here, sharp edges of a stainless steel drinking glass were used to cut the sandwiches.

  9. Place in the pan or a sandwich maker and toast on both sides until nice and crisp. Serve immediately, with Green Mango Chutney or Imli Chutney or Chilli Sauce or Tomato Ketchup.

  10. Also see Sandwich selection for other ideas.

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