S15 · Snacks · Maharashtra (incl. Parsi Mumbai)
Bombay Hung-Curd Vegetable Sandwich
Mumbai's vegetable sandwich, with a thick spread of herbed hung curd and grated paneer in place of butter — a portable snack with 16 g protein.
- Region
- Maharashtra (Mumbai)
- Diet
- Strictly vegetarian, egg-free
- Prep
- 10 min
- Cook
- 5 min
- Time, as written
- Prep 10 min · Cook 0–5 min (optional toasting)
- Serves
- 1 (1 sandwich, 2 slices)
- Difficulty
- Easy
- Status
- Adaptation — hung curd and paneer replace butter and cheese
- Good for
- Office snack, travel, tiffin
Nutrition
High protein| Per serving | kcal | Protein | Carbs | Fat | Sat fat | Fibre | Sugars | Protein per 100 kcal |
|---|---|---|---|---|---|---|---|---|
| Per serving | 290 | 16 g | 33 g | 10 g | 5 g | 6 g | 11 g | 5.5 g |
Tier: High protein. Bread uses a typical whole-wheat bread label; hung curd is estimated at about 6 g protein per 100 g. Values checked against IFCT 2017 on 14 Oct 2026.
Values are estimates calculated from the listed ingredients and quantities (IFCT 2017 and product labels), not laboratory measurements. How the numbers were calculated.
Ingredients
Spread
Filling
Method
Mix hung curd, paneer, herbs and seasoning into a thick spread.
Spread green chutney on one slice and the curd mixture on the other.
Layer the vegetables on the curd side; sprinkle a pinch of chaat masala.
Close the sandwich and press gently. Cut diagonally.
Optional: toast in a sandwich maker or on a dry tawa for 2–3 minutes until golden.
Protein optimisation
- Where the protein comes from
- Hung curd supplies 5 g, paneer 5.5 g and bread 5 g.
- Boost
- Increase paneer to 50 g (+3.5 g protein, +50 kcal, +4 g fat), or use a high-protein bread (check the label).
Variations, serving and storage
- Regional
- Bombay masala toast — add a thin layer of spiced mashed potato (adds about 60 kcal and 1 g protein).
- Substitution
- Greek yogurt for hung curd; multigrain bread for whole-wheat.
- Storage
- Pack the spread and vegetables separately if eating more than 3 hours later, to stop the bread going soggy.
- Food safety
- Keep chilled; eat within 4 hours if unrefrigerated.
- Meal prep
- Make the spread up to 2 days ahead.
Allergens
Gluten (wheat), milk
Labels: High protein · Quick · Soy-free · Whey-free