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Dahi toasts

Dahi toasts


Believe it or not, yogurt (dahi) is the star in this Indian-inspired twist on a cheese toastie - give it a go for lunch

  • Feeds 2 Feeds 2
  • Ready in 30 minutes

Each serving contains

  • Energy
    2093kj 499kcal
  • Fat
    Med 29%
  • Saturates
    Low 16%
  • Sugar
    Low 16%
  • Salt
    Low 20%

% of adult’s reference intake | Carbohydrates per serving : 59g


  • 200g Co-op 0% fat Greek style natural yogurt
  • ½ small onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 green chilli, deseeded and thinly sliced
  • 4 large slices Co-op Irresistible sourdough, halved
  • 2 tsp Co-op olive oil
  • For the coriander chutney:
  • 2 x 25g packs coriander, chopped
  • Juice of 1 lime
  • 1 green chilli, deseeded and chopped
  • 2 tsp Fairtrade caster sugar
  • 1 tbsp Co-op olive oil

For the curry oil:

  • ½ tsp mild curry powder
  • 1 tbsp Co-op extra virgin olive oil


  1. Line a sieve with 2 sheets of kitchen paper and set over a bowl
  2. Tip the yogurt into it and leave to strain for 15 mins
  3. Then put in a bowl with the onion, garlic and chilli
  4. Season to taste and mix well
  5. Meanwhile, blitz all the chutney ingredients in a food processor until well combined, then season to taste
  6. If you don’t have a food processor, finely chop the coriander and mix well with all the other ingredients
  7. Divide the yogurt mixture evenly between 4 sourdough halves, then top with the remaining pieces and press down gently
  8. Heat 1 tsp of the olive oil in a nonstick frying pan over a medium heat and fry the toasts for 3 mins on one side
  9. Add the remaining oil, turn the toasts over and fry for another 3 mins, until golden and crisp on both sides
  10. Meanwhile, make the curry oil: in a small nonstick frying pan, toast the curry powder over a medium-low heat until fragrant, 1-2 mins
  11. Stir in the extra virgin olive oil and leave on the heat for 2-3 mins more to infuse
  12. Divide the dahi toasts between 2 plates, drizzle over the curry oil and serve with the chutney

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