In a large mixing bowl, combine the hung curd with finely chopped green bell pepper, red bell pepper, grated carrot, shredded cabbage, and corn kernels. Season with salt, black pepper, and diced green chilli, if using. Mix everything well until all the ingredients are evenly coated.

Take a slice of bread and spread about 2 tablespoons of the hung curd filling on one side. Place another slice of bread on top to form a sandwich. Repeat for remaining slices.

Spread softened butter generously on one side of each sandwich.

Heat a tawa or frying pan over high heat for a couple of minutes, then reduce to medium. Toast the sandwiches, buttered side down, for about 2-3 minutes.

Flip the sandwiches once the first side is golden and crispy and toast the other side for another 2-3 minutes.

Remove the sandwiches from the pan and slice them diagonally. Serve warm.