Ingredients

• 6 - large slices sandwich bread
• 2 slices - canned pineapple, syrup drained
• 1/2 cup - fresh curd
• 1 tbsp - fresh paneer, grated
• 1/4 tsp - dried mint powdered (1 tbsp fresh chopped mint leaves)
• 1/4 tsp - cumin seeds crushed coarsely
• 1/4 tsp - carom seeds crushed
• 1 - small green chilli, chopped very finely
• 1/2 tsp - sugar powdered
• Salt to taste
• Butter to apply on bread

How to Make Pineapple Yogurt Sandwich

• Put curd in a colander or sieve. Keep aside for 45 minutes.
• Chop pineapple slices very finely.
• Press out all syrup, between palms of hands.
• Transfer paneer to a large bowl.
• Beat till smooth, add all ingredients, except pineapple, paneer, bread, butter.
• Chill mixture till required.
• Roll each bread slice lightly with a rolling pin, to press a bit.
• Butter each slice on one side.
• Place on a work surface, apply a thin layer of mixture.
• Roll slice tightly to form a cylinder.
• Wrap in butter paper, chill till nicely cold, transfer to fridge area.
• Refrigerate till required.
• Before serving, remove butter paper carefully, place cylinder on lightly dusted surface.
• Make one inch thick slices with a very sharp knife, putting minimal pressure.
• Arrange pinwheels on plate. Garnish with a sprig of mint or slice of pineapple.
• Serve chilled with either green chutney or ketchup.