Hot Dog: A spicy, grilled twist on a classic favorite
Ingredients ***
The Fresh Base (The Stuffing) | The Dry Soul & Sauce |
Paneer: 200g (cut into long, thick fingers) | Cumin Powder: 1/2 teaspoon |
Hot Dog Buns: 4 pieces | Kashmiri Red Chilli Powder: 1 teaspoon |
Veggies: 1 cup (thinly sliced onions and capsicum) | Pav Bhaji Masala: 1/2 teaspoon (for that street flavor) |
Butter: 2 tablespoons | Green Chutney: 4 tablespoons |
Lemon Juice: 1 teaspoon | Salt: To taste |
Step 1: The Pop (The Paneer)
This step turns the paneer into a flavorful, meaty core.
- Rub the paneer fingers with a mix of Red chilli powder, salt, and a drop of oil.
- Heat a little butter in a pan and grill the paneer sticks on medium heat.
- What to look for: Rotate them until all four sides are golden-brown and slightly crusty. Set them aside.
Step 2: The Base (The Sizzling Veggie Mix)
This step creates a crunchy, spicy bed for the paneer.
- In the same pan, add another small dollop of butter. Toss in the onions and capsicum.
- Sauté on high heat for 2 minutes. Add the Cumin powder, Pav Bhaji Masala, and Salt.
- Important Tip: Add a squeeze of lemon juice at the end to cut through the richness of the butter. The veggies should be soft but still have a slight bite.
Step 3: The Dust (The Assembly & Toast)
This step blends the flavors together into a warm, handheld meal.
- Slit the Hot Dog buns down the center (not all the way through).
- Spread a generous layer of Green Chutney on the inside walls of the bun.
- Stuff the bun with the sautéed veggie mix and place the grilled paneer finger right in the middle.
What to look for: Lightly toast the entire assembled hot dog on the tawa for 1 minute until the bun is warm and slightly crisp on the outside. Serve with extra chutney or spicy mayo!
Disclaimer: The actual product may vary slightly in appearance, color, or texture due to natural material variations.