Name: Veg Hot Dog recipe by PV Iyers Kitchen at BetterButter
Prep time: 40 min
Cook time: 30 min
Total time: 70 min
Yield: 3
Ingredients: Hot Dog buns 2 numbers; Sweet potato 1 medium size; Chickpeas boiled, 1/2 cup; Bread crumbs 3/4 cup, divided; Onion chopped, 1 meduim size; Corriander leaves, chopped 2 tablespoons; Salt as per taste; Red chilli powder 1 teaspoon; Corriander powder 1 teaspoon; Chaat masala 1 teaspoon; Jeera powder 1/2 teaspoon; Corn flour 1 tablespoon; Oil for shallow frying; Milk few teaspoons, if required; Eggless mayonaise, to garnish; Tomato ketchup, to garnish; Big cabbage leaves, for presentation; Some sliced onions or any salad

ABOUT Veg Hot Dog RECIPE

I wanted to do something unique, fun, surprising…..and of course, delicious for the Ramadan meal. I wanted the dish to be filling so that preparing a dessert will be enough to go with it. So, i am a vegetarian and my kids enjoy non-vegetarian food thoroughly, they always ask for hot dogs when we go out. I decided to make vegetarian hot dogs, with Indian spices, so that me and my hubby can also relish.Then i thought of teaming up hot dog with sweet potatoes and boiled chick peas. (Sweet potatoes improves digestion and helps keep your body hydrated through out the day, and has many other health benefits. chickpeas are high in fiber and protein, and contain several key vitamins and minerals.) Tried it, and it was a success story, with my fussy eater husband. Hurrah! Even though he usually doesn’t adore buns and burgers much, he loved this. Me and kids loved the burst of flavours from the hot dogs and crunchy buns absolutely complimented with it.

Ingredients Serving: 3

Hot Dog buns 2 numbers
Sweet potato 1 medium size
Chickpeas boiled, 1/2 cup
Bread crumbs 3/4 cup, divided
Onion chopped, 1 meduim size
Corriander leaves, chopped 2 tablespoons
Salt as per taste
Red chilli powder 1 teaspoon
Corriander powder 1 teaspoon
Chaat masala 1 teaspoon
Jeera powder 1/2 teaspoon
Corn flour 1 tablespoon
Oil for shallow frying
Milk few teaspoons, if required
Eggless mayonaise, to garnish
Tomato ketchup, to garnish
Big cabbage leaves, for presentation
Some sliced onions or any salad

Instructions

Peel cut and Boil sweet potato. I did in cooker until 2 whistles.
Soak chick peas overnight or for 6 hours and cook till they are mushy.
Mash sweet potatoes
Mash chick peas. I used a blender for this.
Mix both the mashes, and add salt, spices, onions, 1/4 cup bread crumbs and corriander leaves.
Mix everything together. The mixture should be easy to handle and should be able to shape it. If it's too dry add teaspoons of milk and if it's too moist add more bread crumbs.
Keep both the hot dogs ready.
In a plate mix corn starch and 2-3 tablespoons water. Also take the remaining bread crumbs in another plate
Dip the hot dog in the corn starch mixture and roll it. So the mixture is applied on all sides.
Then roll this into the bread crumbs.
Heat oil in a non stick pan, wide enough, so that it's easy to place and turn the dog while shallow frying.
I cooked one at a time to avoid breakage. Let it get golden brown from all sides by rotating it gently.
Make a slit in the centre of the buns and keep them ready.
Place hot dog into the slit.
I decorated it on clean cabbage leaves.
Squeezed some mayonaise and tomato ketchup to make it more appealing for kids. Also garnished with some sliced onions.

Similar Recipes