Description
This creamy and refreshing veg malai sandwich is a no-cook, quick recipe made with fresh cream and crunchy vegetables layered between soft bread slices. Perfect for tea-time, tiffins, or a light breakfast, this bread malai sandwich is ready in minutes and packed with flavor.
Ingredients
- 6–8 slices of soft white or whole wheat sandwich bread
- 4–5 tablespoons fresh malai (or store-bought fresh cream)
- 1/4 cup grated carrot
- 1/4 cup finely chopped capsicum
- 1/4 cup finely chopped cucumber
- 1/4 cup finely chopped cabbage
- Salt, to taste
- 1/4 teaspoon black pepper or chaat masala
- 1/2 green chili, finely chopped (optional) or pinch of chili flakes
- 1/2 teaspoon sugar (optional)
- 1 tablespoon mayonnaise or butter (optional, for added richness)
Instructions
- In a mixing bowl, combine fresh malai with grated carrot, chopped capsicum, cucumber, and cabbage.
- Add salt, black pepper or chaat masala, green chili (if using), and a pinch of sugar if a mildly sweet taste is desired.
- Mix well until it forms a thick, spreadable filling. Add mayonnaise or butter for extra creaminess, if desired.
- Spread the filling evenly on a slice of bread. Cover with another slice.
- Trim the crusts for a clean look, then cut into halves or triangles.
- Serve immediately or chill for 10–15 minutes for a refreshing texture.
Notes
- For a vegan version, use vegan mayonnaise or blended soaked cashews instead of cream.
- Hung curd (strained yogurt) can be used for a lighter, tangier variation.
- Avoid watery veggies like tomatoes if making ahead or packing for lunchboxes.
- Add grated cheese for a cheesy malai sandwich or grill for a toasty twist.
