AuthorNutrition Bangla AuthorCategoryBreakfast, Snacks, Vegetarian RecipesDifficultyBeginner
Ingredients
60 g Multigrain Bread 2 Slice
2 tbsp Low fat curd
2 tbsp Grated Carrot
15 g Cucumber Slices
15 g Tomato Slices
15 g Letuce
2 tbsp Finley sliced
1 pinch Black paper
1 pinch Rock Salt
1 pinch Chat Masala
1 tsp Mint Chutney
Directions
1
Prepare the spread:
- Use low-fat hung curd or thick curd (unsweetened) mixed with black pepper and salt.
2
Layer the sandwich:
- Spread the curd on both slices of multigrain bread. Layer veggies (cucumber, tomato, carrot, capsicum, lettuce) evenly.
3
Toast or grill (optional):
- Toast in a sandwich maker or grill pan (no butter needed) for 2–3 minutes.
4
Serve:
- Cut in half and serve with green tea or as per Dietician advise.
Nutrition Facts
1 servings
2 Nos
- Amount per serving
- Calories225
- % Daily Value *
- Total Fat 2g3%
- Total Carbohydrate 42g16%
- Dietary Fiber 7.8g28%
- Protein 7g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Ingredients
60 g Multigrain Bread 2 Slice
2 tbsp Low fat curd
2 tbsp Grated Carrot
15 g Cucumber Slices
15 g Tomato Slices
15 g Letuce
2 tbsp Finley sliced
1 pinch Black paper
1 pinch Rock Salt
1 pinch Chat Masala
1 tsp Mint Chutney
Directions
Directions
1
Prepare the spread:
- Use low-fat hung curd or thick curd (unsweetened) mixed with black pepper and salt.
2
Layer the sandwich:
- Spread the curd on both slices of multigrain bread. Layer veggies (cucumber, tomato, carrot, capsicum, lettuce) evenly.
3
Toast or grill (optional):
- Toast in a sandwich maker or grill pan (no butter needed) for 2–3 minutes.
4
Serve:
- Cut in half and serve with green tea or as per Dietician advise.