Bread slices 4 Yogurt | curd 1/4 cup Bell pepper | capsicum 2 tbslp (cut into long) Onion 1 Cabbage 2 tblsp Chilli flakes or pepper powder to taste Butter to toast the bread Coriander leaves few Salt to taste
Put the yoghurt in the tea strainer and keep it inside the refrigerator for 30 minutes. Keep a vessel below this. This is to remove the extra water and make the sandwich creamy. I used the home made curd. Chop the veggies into thin long ones.
Mix the yoghurt, veggies, chili flakes and chopped coriander leaves in a wide bowl.
Toast the bread slices. Add little butter while toasting. Either you can toast the bread on tawa or toast on the sandwich maker too.
Spread the curd micture on one side of the bread and cover this with another bread. Creamy yoghurt sandwich is ready.
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