Ingredients:
- 2 slices of bread (whole wheat or white)
- 1/2 cup chopped veggies (carrots, cucumber, onion, and bell peppers)
- 2 tbsp Greek yogurt (instead of mayo)
- 1-2 tbsp green chutney (made with coriander, mint, and spices)
- A few fresh curry leaves (for garnish)
- Pinch of mustard seeds (optional for garnish)
- Salt and pepper to taste
Instructions:
- Prepare the filling: In a mixing bowl, combine chopped veggies (carrot, cucumber, bell peppers, onion) with Greek yogurt. Mix well until evenly coated. Add salt, pepper, and green chutney, and mix again.
- Assemble the sandwich: Take two slices of bread, spread the veggie mixture evenly on one slice, and then close it with the other slice.
- Toast the sandwich: Heat a non-stick pan and toast the sandwich until golden brown and crispy on both sides. Optionally, add a few curry leaves and mustard seeds for extra flavor.
- Serve: Slice the sandwich and serve with green chutney or ketchup.
Macros (Per Serving):
- Calories: ~150–200 kcal (depending on bread and yogurt choice)
- Protein: ~8–12g (from Greek yogurt and veggies)
- Carbohydrates: ~25–30g (from bread and veggies)
- Fat: ~4–6g (from yogurt and bread)
- Fiber: ~3–5g (from veggies and whole wheat bread)
