Breakfast Options
Hung Curd Veg Sandwich
A creamy no-cook sandwich of hung curd, grated paneer and crunchy vegetables on whole wheat bread. 23 g of protein in 10 minutes, nothing to switch on.
375
kcal
23g
protein
39g
carbs
14g
fat
Per serving · makes 1 · 10 minutes
Ingredients
- •2 slices whole wheat bread (60 g)
- •120 g hung curd
- •40 g low-fat paneer, grated
- •30 g carrot, grated
- •30 g capsicum, finely chopped
- •30 g cabbage, finely shredded
- •Black pepper, chaat masala, dried oregano and salt
- •1 tsp green chutney
Method
- 1.Mix the hung curd and paneer with pepper, chaat masala, oregano and salt.
- 2.Fold in the carrot, capsicum and cabbage. Pat the vegetables dry first so the filling stays thick.
- 3.Spread the green chutney on one slice, pile on the filling and close with the other slice.
- 4.Press lightly, cut in half and eat. Toast it on a dry pan for a minute if you like it warm.
Coach’s note
Keep a box of the filling in the fridge for up to 2 days and you have a breakfast or tiffin ready in 2 minutes. Want more protein? Add 20 g more paneer for about 4 g extra.
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