Скачать или смотреть Paneer Masala Hot Dog | Easy & Cheesy Indian Twist | Borosil

The kind of hot dog your fridge ingredients would approve of. 🌭
Got some paneer?
Some buns lying around?
A few masalas and chutney in the fridge?
Great. You’re just 10 minutes away from your new favourite snack.
This hot dog recipe is proof that you don’t need fancy ingredients to make something good.
Save this for your next chill evening snack. 🫰🔥

Ingredients:

For Masala Paste:
• 1 tbsp coriander seeds
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 1 tsp black peppercorns
• 1 tsp poppy seeds
• 1/4 tsp fenugreek seeds
• 6–7 dry red chillies (soaked)
• 9–10 cashew nuts (soaked)
• 1 tbsp tamarind paste
For Paneer Kebab:
• 200g paneer (grated)
• 1 tsp turmeric powder
• 1 tsp salt
• 1 tsp Mangalorean masala
• 2 tbsp ghee
• 1 onion (finely chopped)
• 12–14 garlic cloves (minced)
• A handful of curry leaves
• Processed cheese (cut into small sticks for stuffing)
For Green Chutney:
• A handful of coriander leaves
• 1 green chilli
• Few pieces of raw mango
• Salt to taste
For Papad Crunch:
• 1 roasted papad
• Pinch of salt
• Pinch of chaat masala
• Chopped fresh coriander
Other Ingredients:
• 2 tbsp tamarind pulp
• Hot dog buns
• Butter (for toasting)
• Mangalorean masala (for toasting)
• Paprika mayo (or mayo + paprika)

Method:

Step 1: Dry Roast Spices
• Dry roast coriander seeds, mustard seeds, cumin seeds, black peppercorns, poppy seeds, and fenugreek seeds until aromatic.
Step 2: Soak Chillies & Cashews
• Soak the dry red chillies and cashew nuts in warm water for 10–15 minutes.
Step 3: Prepare Masala Paste
• Grind the roasted spices with soaked chillies, cashews, and tamarind paste into a smooth paste.
• Heat ghee in a pan, sauté chopped onions and garlic until golden.
• Add curry leaves and the ground paste. Cook until the masala thickens and
releases oil. Set aside.
Step 4: Make Paneer Kebab Mixture
• In a bowl, mix grated paneer, turmeric, salt, Mangalorean masala, and the
cooked masala paste.
• Knead into a smooth dough.
• Take a portion, flatten it, place a piece of processed cheese in the center, and
shape into seekh kebabs. Set aside.
Step 5: Make Green Chutney
• Blend coriander, green chilli, raw mango, and salt into a smooth chutney.
Step 6: Cook the Kebabs
• Heat oil in a pan and cook the kebabs until golden brown and crisp on all
sides.
Step 7: Papad Crunch
chopped coriander. Set aside.
• Roast a papad, crush it in a bowl, and mix with salt, chaat masala, and
Step 8: Toast the Buns
dog buns till golden and fragrant.
• Heat butter on a tawa, sprinkle some Mangalorean masala, and toast the hot
Step 9: Assemble the Hot Dog
• Slit the toasted bun down the center.
• Spread green chutney on the inside.
• Place the hot ghee roast paneer kebab in the center.
• Drizzle with paprika mayo.
• Finish with a generous sprinkle of the papad crunch mix on top.

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