What makes these yogurt sandwiches so addictive is chunk, a crunchy fried herb-spice mix that makes great toppings for grilled steaks or nachos. Below steps for Dahi Toast.
- 6 tsp. extra-virgin olive oil
- 1½ tsp. black mustard seeds
- 24–30 fresh curry leaves
- ½ medium red onion, finely chopped
- 2 small Indian green chiles or serrano chiles, finely chopped
- 1 cup plain low-fat Greek yogurt
- ½ cup finely chopped cilantro
- ½ tsp. freshly ground black pepper
- Pinch of red chili powder
- Kosher salt
- 12 large slices sourdough bread
Heat ¼ cup of oil in a small saucepan over low heat. Add mustard seeds and cook until it pops, it should be in seconds. Quickly remove the pan from the heat, add the curry and toss to coat – they will cool instantly from the remaining heat. Set aside the spiced oil
In a small bowl, mix onion, greens, yogurt, cilantro, pepper, and chili; Season it with salt. Spread yogurt mixture over 6 slices of bread and top with remaining slices to make 6 sandwiches.
Heat 1 tsp. Olive oil over medium heat in a large saucepan. Reduce heat and cook 2 sandwiches for about 3 minutes until undersides are crisp and golden brown. Turn and add another 1 tsp. olive oil to the saucepan, cook for about 3 minutes until the second side is light and golden brown. Transfer sandwiches to a plate or plate; Repeat the same with the remaining sandwiches.
Let the spice oil settle over sandwiches. Cut in half and serve with chutney and/or ketchup if desired.
Also: Yogurt filling can be done 1 day in advance. Cover and refrigerate(Dahi Toast).
Read You May Like: Simple Is the Best Dressing