Beetroot Curd Sandwich | Yogurt Sandwich | Kids Lunch Box Recipe

Delicious, easy curd sandwich with the goodness and health of beetroot is a kids favorite recipe. Pack them for lunch or serve them for breakfast.

Sneaking in healthy vegetables in kids food is an art every mom has to learn. This is one such art all the moms are already an expert at. With this recipe of curd sandwich I share my art of sneaking beetroot into my little ones food. To see them gobble it up without a fuss, is a beautiful thing.

Beetroot as we know is a great source of iron and I make sure it is included in my weekly grocery list. This way, I have to think of ideas to feed this to my family. This is one such recipe which is loved by everyone in my family. Hung curd and beetroot is a classic combination and I love the fact that it tastes almost like dahi kebab.

This curd sandwich recipe is the fifth in my kids breakfast recipe series and I am glad to receive such an overwhelming response on my Instagram account for the series. Check out the Vegetable Upma TeddyCaterpillar Banana Pancakes (Eggless)Apple Pie Pancakes (Eggless) and Besan Chila Tacos. Check out all my posts in this series with the search term “kids breakfast recipe series”.

Beetroot Curd Sandwich | Yogurt Sandwich | Kids Lunch Box Recipe

Delicious, easy curd sandwich with the goodness and health of beetroot is a kids favorite recipe. Pack them for lunch or serve them for breakfast.

Course Breakfast
Cuisine Indian
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2
Author Nandita

Ingredients

  • 4 slices Whole wheat or Multigrain bread
  • 1/2 cup Beetroot Grated, liquid removed
  • 3/4 cup Hung curd*
  • Salt to taste
  • Black pepper powder to taste
  • 2 tsp Coriander chopped
  • 1 tsp Garlic grated
  • Butter to spread

Instructions

  1. Mix together beetroot, curd, salt, pepper, coriander and garlic. Keep aside.
  2. Apply butter on one side of all four slices.
  3. Now, spread the beetroot mixture on top of two slices of bread (on the non-butter side).
  4. Cover with, non-butter side down, slices. Grill in a sandwich maker until crisp and golden brown from outside.

  5. Serve hot or pack it for their tiffin.

Recipe Notes

Hung Curd* - Keep a muslin cloth (or cheese cloth) over a sieve and keep it on an empty pot (to collect the liquid whey). Pour the curd on the muslin cloth and keep in the fridge for a few hours or overnight. 

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