Paneer Chilli Hot Dog

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Ingredients list for Paneer Chilli Hot Dog

• 8 Paneer (cottage cheese) one inch thick fingers
• 4 Hot dog buns
• Oil for grilling
• to taste Salt
• to sprinkle Red chilli powder
• for garnishing Mustard sauce
• to serve Tomato ketchup
• Chilli -
• 1 cup Soya granules soaked and drained
• 1 teaspoon Oil
• 2 teaspoons Butter
• 7-8 Garlic cloves finely chopped
• 1 medium Onion finely chopped
• ¼ medium Carrot peeled and finely chopped
• 1 teaspoon Celery finely chopped
• 7-8 Black peppercorns
• 1 Bay leaf
• 1 tablespoon Refined flour (maida)
• ½ cup Tomato puree
• 2 cups Vegetable stock
• 1½ teaspoons Red chilli powder
• to taste Salt
• 1 teaspoon Cumin powder
• 1¼ teaspoons brown sugar/jaggery
• 1½ teaspoons Yellow mustard seeds

Method

1. To make chilli, heat oil and butter in a non-stick pan. Add garlic and sauté till it turns light brown.
2. Add onion, carrot, celery, peppercorns and bay leaf, mix and sauté for 2 minutes.
3. Add refined flour, mix well and sauté till the flour is cooked. Add tomato puree, mix well and cook for 3-4 minutes.
4. Add soya granules, mix well and add vegetable stock. Stir well. Add red chilli powder, salt, cumin powder, brown sugar and mustard, mix well and cook on medium heat till the chilli thickens. Remove from heat and keep warm.
5. Heat some oil on a non-stick tawa. Place the cottage cheese fingers on it, sprinkle salt and red chilli powder on top and grill till evenly done from all the sides. Place the buns also on the tawa and heat them well.
6. Remove the buns from heat and place on the worktop. Slit a bun from top without cutting through. Fill the prepared chilli into the gap and place 2 cottage cheese fingers in it. Top with the some more chilli. Similarly prepare the remaining.
7. Garnish with mustard and serve hot with tomato ketchup.

Nutrition Info