Spiced Yogurt Sandwich (Dahi Toast)

I feel the need to start this post with a disclaimer because I understand that I am at risk of insulting Indian food, Indian culture, my Indian friends and frankly, the Indian nation (if only my readership was that substantial) when I suggest that the spiced oil featured in this recipe, is optional. This is especially precarious at a time when the marginalization of people of color is finally getting the attention it deserves and recipe sources, such as my beloved Bon Appetit, have been rightfully accused of “white-washing” recipes for years to make them more accessible for white readers (as opposed to encouraging and assuming that people can up their game and cook authentically). But with all that said and acknowledged, I am just a home cook, sharing recipes that I love and encouraging my readers to trust me to shake up their repetoire and try new things. Whether that newness be in the form of ingredients, techniques, flavors, I just want people to have fun in the kitchen and start a conversation about food because there is nothing that I enjoy talking about more.

For this reason, while I will present the recipe for Dahi Toast as it was written by the charismatic, talented, intelligent Priya Krishna in her brilliant cookbook Indian-ish, I will add my own “disclaimer” in the following recipe introduction. Why mess with perfection? Why “dumb it down?” Because this recipe for Dahi Toast is nothing short of PHENOMENAL and I want each and everyone of you to give it a try. Today. With no obstacles. That means that if you need to forgo the spiced finishing oil because your local supermarket doesn’t carry fresh curry leaves? No problem. Don’t have black mustard seeds in your pantry? Move on. It’s okay. Because the brilliance lies in the concept of spreading a highly seasoned yogurt between two slices of bread and frying it up in a pan. Grilled cheese never tasted so good! I promise. Now if you’re lucky enough to have a bottle of “Hot & Sweet” Indian-style ketchup in your fridge, go ahead and dip away with a smug smile on your face. Found some cilantro chutney in your pantry? Bragger. But even Priya dips her Dahi Toast in plain old ketchup, so have no fear.

I love this recipe so much that I’ve tested it on sourdough bread (as the recipe suggests), Pepperidge Farm White Bread and Pepperidge Farm Thin White Bread and I have to say that my personal preference was the Pepperidge Farm White Bread (regularly sliced). “Why Pepperidge Farm?” well that’s just because for two other Indian sandwiches that I enjoy, I use that bread. One is the Masala Omelet and more on the other later.

Whatever you do, I beg you to make this recipe today and let me know if you crave it tomorrow because bottomline, Dahi Toast is that good. Enjoy!

Dahi Toast

Spiced Yogurt Sandwich (Dahi Toast)

Ingredients

For the Spiced Oil (optional)

  • 1/4 c olive oil plus more for cooking the toasts
  • 1 1/2 tsp black mustard seeds
  • 3 sprigs fresh curry leaves stripped (24 to 30 leaves)

For the Sandwiches

  • 1 c low-fat plain Greek yogurt
  • 1/2 med red onion finely diced
  • 1/2 c finely chopped cilantro stems and leaves
  • 2 small Indian green chiles or serrano chiles finely chopped
  • 1 tsp kosher salt
  • 1/2 tsp freshly ground black pepper
  • pinch of red chile powder cayenne
  • 12 slices white sourdough bread I preferred Pepperidge Farm White Bread
  • ketchup for serving (optional)
  • cilantro chutney for serving (optional)

Instructions

For the Spiced Oil (optional)

  • In a butter warmer or small pan over low heat, warm the oil. Once the oil is warm but not super hot, add the black mustard seeds and as soon as they begin to pop and dance around the oil, which should be within seconds, remove the pan from the heat. Add the curry leaves, making sure they get fully coated in the oil (there may be more popping and spattering, and that's okay!). The leaves should immediately crisp up in the residual heat. Set aside.

For the Sandwiches

  • In a small bowl, mix together the yogurt, onion, cilantro, green chiles, salt, pepper and red chile powder. Spread the yogurt mixture over 6 slices of the bread and top with the remaining slices to make 6 sandwiches.
  • In a large pan over medium heat, warm 1 tsp of oil. Once the oil begins to shimmer, reduce the heat to low and add as many sandwiches as will fit in the pan. Cook until the undersides re crisp and lightly browned, 3 to 4 minutes, then flip and add another teaspoon of oil to the pan, and cook until the other side is crisp and slightly browned, 3 to 4 minutes more. Transfer the sandwiches to a platter and repeat to cook the remaining sandwiches.
  • Divide the spiced oil mixture (if using) evenly over the top of the sandwiches. Cut each sandwich in half and serve immediately with a side of ketchup* and/or chutney, if desired.

Notes

If you are only making one or two sandwiches at a time and you are lucky enough to have leftover yogurt mixture, it will keep covered in the fridge for several days. This I know from experience and I plan to keep a container in my fridge at all times.
*Priya Krishna does not mention Maggi brand “Hot & Sweet” Tomato Chili Sauce but if you happen to find a bottle of this magic sauce (likely only at an Indian market), it goes exceptionally well with these sandwiches, in place of ketchup.