Instructions

Step 1
Take hung yogurt in a bowl. Add carrot, salt, crushed peppercorns, parsley, torn thyme sprig and torn rosemary sprig and mix well.
Step 2
Spread some butter on one side of 4 bread slices and some hung yogurt-carrot mixture on remaining 4 bread slices.
Step 3
Place few cucumber roundels and tomato roundels on top of hung yogurt-carrot spread. Cover with buttered slices.
Step 4
Cut the prepared sandwiches into roundels with a medium sized round serrated cookie cutter.
Step 5
Put into individual tiffin boxes and serve with potato wafers and tomato ketchup.