Pineapple Yogurt Sandwich

Recipe by
Total Time:
1 - 2 hours
Serves:25 pieces
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Snacks Recipes. You may also want to try DRY FRUIT MODAK , Corn and Cashew Cutlet, Mixed Vegetable and Beet Cutlet , All Protein Salad

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  • 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.